No ImageHow to Trim an Artichoke

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  1. Patty

    Sorry to be a Debbie Downer, but …My dear Gawd! I will NEVER do this again! So much work for so little reward. Paid $3.99ea. for 2 artichokes! Followed the instructions exactly. I finally threw the whole thing out and opened a can of artichoke hearts for my Mediterranean soup! Ugh!

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  2. Tony

    I trim off the top 1/2inch of gathering leaves and part of the stem. Stuff them with admixture of breadcrumbs, cheese, parsley, Carlie powder, parsley flakes, oregano, salt &peper, lemon, oil and vinaigrette and steam for several hours. Great. The very solid artichokes have less meat on the leaves than the less compact articohokes.

  3. Shio W.

    I am totally new at this when it comes to artichokes……. I read and understood all you wrote on how to get to the heart & edible parts when raw, but is it ready to eat then and there, or do you still have to steam/boil it before you can eat it?? Please help!

    I would look at How to cook and eat an artichoke. I prefer to eat artichoke hearts cooked. ~Elise

  4. Eric

    I haven’t seen anyone mention this on any tutorial but I microwave them and they turn out perfect. I have a microwave.. believe it or not.. 27 years old, but seems to be more high tech then modern ones I see. Settings for literally everything. Way ahead of its time. I just put the artichoke in a bowl with a little water on the bottom. Cover with shrink wrap.. poke some holes on top.. then set the microwave on the vegetable setting.. on low power.. and microwave figures out how long it takes until perfect. Amazing.. and only takes about 4-5 minutes. Has worked perfect all these years! I’ve never actually made it by steaming in a pot or pressure cooker so that’s new to me! I have done it on the stove top on pan with chicken broth and some stuff.. and had them cut in half and it worked out okay following a recipe in the paper month back. Next I’m going to try it on the bbq grill.

  5. Roberta Wennik

    Great lessons in trimming an artichoke. I”m glad to see that you recommend cooking up the whole leaves to just enjoy for another meal. It truly would be wasteful to throw them away. In fact, I’m often astonished when I see chefs cutting about 1/3 of the tops off of artichokes. While the little thorns on the top of each leaf can be nasty prickers, you could just snip off those thorns with a pair of kitchen shears. Many artichoke leaves can be scraped off with your teeth almost all the way to the top of the leaf. So why throw so much potential eating away?

    One of the challenges of cooking whole artichokes is how long it takes for them to cook. So I tried doing them in a pressure cooker last night and had great success. Every leaf was tender. I did them in the steamer basket. The only downside is the flavor was more bland than when I cook them in water with lemon juice and herbs. It just means the dipping sauce needs to provide the flavors.

    Love cooking artichokes in a pressure cooker. So much faster! ~Elise

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