An ancient symbol of fertility, artichokes are fitting for spring, when we celebrate renewal. Find them year-round – fresh, frozen, canned, and jarred. Artichokes are at their best from March to June.
To Trim Artichokes
Pick off the tough outer leaves until you reach paler, more tender leaves.
With a chef’s knife, cut off the top one-third of the artichoke and all but an inch of the stem.
With a paring knife, cut off the tough green skin on the stem and any tough leaves near the base.
Cut the artichoke in half lengthwise.
With a melon baller or small spoon, scoop out and discard the “choke,” the spiky interior near the stem.
While trimming, keep artichokes in a bowl of water with lots of lemon juice so they don’t turn brown.
“Work With What You Got!”
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