Artichokes should have tight, green leaves and feel heavy for their size. The leaves and stems should be trimmed just before cooking. To prevent the cut surfaces exposed to air from oxidizing, or turning brown, trimmed artichokes should be either rubbed with the cut side of a lemon or placed in acidulated water (1 quart cold water mixed with 1-1/2 tablespoons vinegar or 3 tablespoons lemon juice). Artichokes will also turn brown if cooked in iron or aluminum pots.
- Holding each artichoke on its side, cut 1 inch off top of artichoke with serrated or sharp knife.
- Bend back and snap off dark outer leaves from base of artichoke and discard.
- With scissors, cut off about 1/2 inch from top of each leaf to remove thorny tips.
*(Click here or Download the pdf for the companion recipe)