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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.
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How to Clean Artichokes
Cleaning an Artichoke Italian Style

Basics >> Cleaning Artichokes

How to clean artichokes. Cleaning an artichoke Italian Style is extremely simple if you follow these easy step-by-step instructions. Almost all of the artichokes on the market in the USA come from California, and the large majority are Globe Artichokes. Artichokes have a conical shape and sometimes spikes at the top.

Start from choosing the best artichokes you can find. Look for bright green or purple color and firm squeaky consistency when squeezed. Avoid those with frost bites or too many brown leaves: they are still ok but not the best choice. Go for quality not for size. Often the best artichokes are smaller, the so called "baby artichokes". They should be tender and have less chokes then their larger relatives. Larger artichokes are often woody and full of inedible chokes.

Prepare on the side a bowl with  fresh water, and squeeze in it about 2 lemons. Placing the clean artichokes in lemon water prevents them from discoloring and becoming dark.

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