Selecting an Artichoke
When selecting artichokes, choose heavy globes that are tight with glossy green, purple or bronze leaves. Blackish areas on the outside of the bracts may be from frost-damage which does not hurt the quality of the choke. If the leaves appear too open, the choke is past its prime.
To Cut an Artichoke:
1) Rinse the choke under running water, between the leaves.
2) Remove the tough outer leaves with your hands, until you reach the pale, inner yellow leaves. Artichokes oxidize and turn black quickly. Rub with a lemon frequently to prevent this.
3) Trim the top of the artichoke off.
4) Trim or break and pull the stem off.
5) Using a small knife, trim around the circular base to remove any green parts surrounding the heart.
6) Using a spoon, scoop out the fibers in the heart.
7) Rub with lemon until ready to use.
Prepping
Artichokes can be baked, grilled, broiled, steamed, roasted, braised, marinated or eaten raw. Boiling will leave them soggy.
My favorite method to prepare artichokes is to steam, then grill or roast until crisp. For a simple preparation, marinate raw chokes in oil, vinegar and herbs and roast, or grill them.
