What part of the artichoke is trimmed before cooking (e.g., thorns, tough leaves)?

Question

Learn how to trim an artichoke properly for safe and tasty preparation.

Answer 1

Before cooking an artichoke, you should trim the thorny tips of the outer leaves and the top third of the artichoke. This makes it easier to handle and eat.

Detailed Explanation:

Preparing an artichoke for cooking involves a few key steps to remove the less palatable parts. First, use a sharp knife to cut off the top third of the artichoke. This removes the tougher, less tender portion. Next, using kitchen shears, trim the thorny tips of the outer leaves. This prevents you from getting pricked while handling and eating the artichoke. You can also trim the stem, leaving about an inch or two attached, and peel the tough outer layer of the stem with a vegetable peeler, as the stem is edible and quite delicious when cooked. Finally, rub the cut surfaces with lemon juice to prevent browning.

Pro Tip:

To prevent the artichoke from discoloring after cutting, immediately rub all cut surfaces with lemon juice. This helps maintain its vibrant green color and adds a subtle citrus flavor.