How To Select And Prepare Artichokes For Use In Italian Recipes
Careful selection in the market is key.
Difficulty Level: easy Time Required: Varies
Here's How:
- Do the artichokes look good? They should be in good condition, with compact petals, and look firm, with no blemishes.
- How do they feel? They should be firm, and feel solid. A light, or squishy artichoke likely has fuzz in the choke.
- Artichokes are flowers. When you get them home, stand them in a vase of water. They will keep 2-3 days.
- To prepare one, begin by stripping away the tough outer leaves, stripping until the white extends almost to the tops of the petals (expect to discard at least 1/4 of the leaves, and perhaps close to 1/2).
- Trim off the tops of the leaves by cutting perpendicular to the artichoke. Trim the stem flat against the base of the artichoke. The artichoke is now ready for stuffing, if that's what you're doing.
- Put it in acidulated water, together with the stem, and do the next.
- Not stuffing them? Then quarter the prepared artichoke lengthwise, remove and discard any fuzz the choke may have, and put the pieces in acidulated water. When done proceed with the recipe.
- Artichoke stems are a nice addition to a filling for stuffed artichokes, and will work well along-side slivered artichokes. Trim both ends; you will see a circle within the stalk.
- Pare away all the stem outside the circle, and cut the hearts of the stems into rounds.
- Add the rounds to the rest of the artichokes in the acidulated water.
- Proceed with your recipe!
Tips:
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Artichoke preparation can blacken your hands if you don't rub your hands with lemon juice, or wear
gloves.
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