How to prep artichoke hearts

by Ruth Lively Like this article? Become a member for access to the complete article archive!
The tender innermost leaves of artichokes and their meaty bottoms are called artichoke hearts. They’re wonderful sautéed, braised, or roasted. And if they’re very fresh, they’re tender enough to eat raw.
1. Snap off the dark-green outer leaves of the artichoke until only the pale, tender inner leaves remain.
2. Cut off all but 1 inch of the stem as well as the top third of the artichoke leaves.
3. Use a paring knife to peel away the tough outer layer of the stem and to remove the base of the leaves, leaving a smooth surface.
4. Cut the artichoke in half lengthwise; with a melon baller or small spoon, scoop out and discard the hairy choke and thorny inner leaves
Photos: Scott Phillips
From Fine Cooking 85, pp. 19

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