12 -cleaning artichokes

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Eliminate the outer leaves, bending them and snapping them off, until you reach leaves that are half yellow (toward the base) and half green (toward the tip). Greener, tougher leaves are not edible.

Cut off the end of the stem, leaving it about 1 inch (2.5 cm) long.

Cut off the tip of the central cone, to eliminate the tougher green end of the leaves and obtain a flat surface.

Small “baby” artichokes should be fully edible. Unfortunately, especially when bigger artichokes are used tough inedible “chokes” are present. If necessary, scoop away the inside chokes with the tip of a knife or a small spoon, until you reach the tender part of the artichoke.

Clean the outside of the stem, peeling it with a sharp knife. Uniformly pare the base of the leaves.

After cleaning each artichoke, rub the outside of the artichoke with half-lemon and then place the artichoke in a bowl filled with lemon water. Placing the artichoke in lemon water will prevent it from discoloring.