Artichoke's Primer for Spring

SPRING TIME IS MANY THINGS TO MANY PEOPLE.  AS A FOODIE AND COOK ON OF THE JOYS IS FINDING FRESH ARTICHOKES AT THE MARKET.... HERE IS AN EASY SIMPLE WAY OF PREPARING THE ARTICHOKE FOR COOKING

WHAT TO LOOK FOR IN AN ARTICHOKE,  NICE TIGHT LEAVES AND LONG STEMS, BLEMISH LIKE SHOWN ABOVE MAYBE BECAUSE OF WEATHER, IF THE ARTICHOKE IS TIGHT THIS WILL NOT EFFECT WHAT'S INSIDE.  A DELICIOUS MEATY BOTTOM.

 With a large sharp kitchen knife, cut bottom of  stem end

cit bottom of artichoke which includes the stem

another view of what you just cut

with your hands, start remove the outer leaves.  IF YOU ARE GOING TO  EAT THE  "MEAT" ON THE LEAVES , REMOVE ONLY  FOR "ROUND OF OUTSIDE LEAVE.  IF YOU ARE GOING TO EAT THE ENTIRE ARTICHOKE, REMOVE OUTER LEAVES UNTIL TENDER YELLOW LEAVES APPEAR.

ARTICHOKE WITH TENDER "YELLOW" LEAVES

CUT OFF  TOP 1/2 OF ARTICHOKE

ANOTHER VIEW OF CUTTING THE TOP HALF OF THE ARTICHOKE

RUB LEMON ON THE TOP OF THE ARTICHOKE TO PREVENT IT FROM "BROWNING"

WITH A SHARP PEARING KNIFE, REMOVE THE WOODY OUTER LAYER ON THE BOTTOM OF THE ARTICHOKE

ANOTHER VIEW OF REMOVING THE OUTTER LAYER OF THE ARTICHOKE BOTTOM

RUB WITH LEMON

ADD CLEANED AND READY ARTICHOKE IN A BOWL OF WATER THAT HAS THE JUICE OF ONE LEMON

TAKE THE STEM OF THE ARTICHOKE THAT YOU FIRST CUT AND  CUT AWAY THE OUTTER WOODY LAYER AND ADD THE STEM TO THE LEMON WATER
REPEAT THE PROCESS WITH REMAINING ARTICHOKES




WITH A LITTLE PRACTICE THIS PREPPING PROCESS ONLY TAKES A FEW MINUTES.  I USUALLY DO THIS EARLY IN THE MORNING, LEAVING THE ARTICHOKES IN THE LEMON WATER ALL DAY AND THEM STEAM THEN JUST BEFORE SERVING OR IF YOU LIKE YOUR ARTICHOKE COLD YOU CAN STEAM THEM RIGHT A WAY.... BUT THAT'S TOMORROWS'S LESSON.