International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Preparing Artichoke Hearts and Stems for Slicing

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

Sometimes just the hearts and stems of artichokes are used, as when preparing artichokes for Farrotto Primavera.

Prepare the artichoke as in the instructions above through rubbing the bottom and stem with the lemon half. Then cut the artichoke in half and scoop out the choke. Cut off and slice the stem.

Lay each half of the base on its flat side and thinly slice.

Part of

Working with Vegetables

Washing, Peeling, and Cutting Vegetables

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