Artichoke Basic Preparation

BASIC PREPARATION

STEAM - BOIL - MICROWAVE

1.	Wash artichokes under cold running water.
2.	Pull off lower petals which are small or discolored.
3.	Cut stems close to base. ( Use stainless knives to prevent discoloration. )
4.	Cut off top quarter and tips of petals, if desired. ( Generally, some people like the look of clipped petals, but it really isn't necessary to remove the thorns. They soften with cooking and pose no threat to diners. )
5.	Plunge into acidified water to preserve color. ( One tablespoon vinegar or lemon juice per quart of water. )
6.	Optional: The trimmed artichoke stems are edible. Cut brown end about 1/2-inch. Peel fibrous outer layer to reach tender green of stem. Stem may be steamed whole with the artichoke. Cut into rounds or julienne for salads or pastas.

STUFFED ARTICHOKE, UNCOOKED

7.	Follow steps 1 through 6. Give cut side a "rap" on the counter top. Gently spread petals until central cone is reached.
8.	Pull out central purple or thorny center leaves.
9.	With a spoon, scrape out any remaining purple and fuzz.
10.	Stuff center and outer petals with mixture prior to cooking.

STUFFED ARTICHOKE, COOKED

11.	Gently spread leaves until center cone is reached. Pull out.
12.	With a spoon, scrape out any purple-tipped leaves and fuzz.
13.	Stuff center cavity with favorite mixture.

(COMPLETELY EDIBLE) BABY ARTICHOKES

While the tiniest of artichokes can be steamed whole and eaten like the larger sizes, the versatility of the "babies" shine when they are prepped to be completely edible.

14.	Bend back outer petals, snapping them off at the base.
15.	Continue snapping off petals until the leaves are half green (at the top) and half yellow.
16.	Using a stainless steel knife, to minimize discoloration, cut the top cone of the leaves at the point where the yellow meets the green. (Green is fibrous.)
17.	Cut the stem level with the base and trim any remaining green from the base of the artichoke. (Just like peeling the skin from an apple.)
18.	Plunge into acidified water.
19.	Steam whole; for stir-fry or sauté, cut in half or quarter horizontally. If there are purple or pink leaves, cut them out. (Those leaves will be tough.) If the interior is white, the entire artichoke is edible. Place in acidulated water to minimize browning while prepping.

COOKING ARTICHOKES

BOIL
Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. (If desired, oil, lemon juice and seasonings can be added to cooking water.) Cover and boil gently 25 to 40 minutes, depending on size, or until petal near the center pulls out easily. Stand artichoke upside down on a rack to drain,

STEAM
Place prepared artichoke on a rack above an inch or two of boiling water. Cover and steam 25 to 45 minutes, depending on size, or until a petal near the center pulls out easily.

MICROWAVE (700 watt oven)
For one: Set one medium sized prepared artichoke upside down in a small glass bowl (a 2 cup measure will do) with Ľ cup water, ˝ teaspoon each lemon juice and oil. Cover with plastic wrap. Cook on high 6 to 7 minutes. Let stand covered 5 minutes after cooking.