Turning an Artichoke–Variation 1

Appears in

Published 2010

You will need a very sharp knife and fresh lemon.
Break off the stem. If the artichoke is fresh, it should snap off cleanly.
Using a very sharp knife, trim the bottom and rub with lemon.
Cut around the side of the artichoke in order to remove the outer leaves.
The artichoke should look like this once the outer leaves have been cut.
Cut the exposed top of the artichoke.
Be careful not to cut too much from the top. It should be level with where the choke begins.
Cut again around the outside of the artichoke in order to remove any traces of green.
The artichoke bottom should resemble a disc, perfectly round and flat on the top.
Turn the artichoke over and repeat the process on the bottom.
Continue trimming as needed, rounding off the cut corners.
Very little of the green should remain.
The artichoke should be generously rubbed with lemon juice throughout the entire process to prevent discoloring.
Trimmed artichokes should be kept in acidulated water to maintain their color.
Use a melon bailer to remove the choke.
Scrape around, keeping an even edge.
Generously apply lemon juice during and after the process to prevent discoloration.
Finished bottoms should be kept in acidulated water until ready to cook.