ANDRÉ BARANOWSKITechniquesTrimming Baby Artichokes1. Using a serrated-blade knife, cut off the spiky top third of a baby artichoke and discard the trimmings.2. Pull back each dark outer leaf and snap it off at the base until you reach the tender, pale green inner leaves.3. Use a vegetable peeler to remove the tough outer layers around the stem until you reach the pale layer underneath.4. Leave the stem attached. With a paring knife, cut off the tough bottom 1/4" of the stem.5. Use the paring knife to trim any remaining dark green or tough parts around the edge and underside of the artichoke and stem until it is smooth and uniformly pale in color.ADVERTISEMENTADAD6. The cleaned baby artichoke with its edible choke intact can be rubbed with the cut side of a lemon half and used immediately or stored, refrigerated, for up to two days in four cups of water mixed with the juice of two lemons, which will prevent browning.Keep ReadingVanilla-Rose Ice Cream Sandwiches with Cardamom ToastBy POOJA BAVISHISweet Fried Milk Buns with Ice Cream, Peanuts, and CilantroBy DANIELLE SPENCERGinger Matcha Ice Cream SandwichesBy HANNAH BAEBrown Butter Sugar CookiesBy JAVIER ZUNIGANo-Churn Coconut-Taro Ice CreamBy JESSIE YUCHENGrilled Corn with Pepperoncini ButterBy SARA KRAMER AND SARAH HYMANSONShallot-Roasted LobsterBy JEREMY LEEEnsaladang Talong (Grilled Eggplant Salad)By VON DIAZWe Should All Be Cooking with Fresh TurmericBy ROMY GILLSee AllContinue to Next StoryADVERTISEMENTADAD