Le Cordon Bleu

Turning an Artichoke–Variation 2

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Using a serrated knife, cut off the bottom.

  2. Do not cut off too much from the bottom of the artichoke.

  3. Cut off the top portion.

  4. The cut should be at about where the choke begins.

  5. Place the artichoke on its side, and using a sawing motion slice away the outer leaves while turning the bottom.

  6. Continue cutting around, being sure to cut away the tough outer leaves.

  7. Using a smaller knife, trim the bottom.

  8. Cut away the remaining green following the natural curve of the bottom.

  9. Continue turning the bottom until all the green has been removed.

  10. Trim the top again.

  11. Cut into the choke.

  12. Rub with lemon to prevent discoloration.

  13. Bevel the edges.

  14. Shave off any remaining green areas.

  15. The finished bottom should be round and even with no green remaining.

  16. The bottom with the choke is now ready for cooking.