Procedure to Prepare Artichokes for Stuffing

Appears in

Published 2010

Using a serrated knife cut off the artichoke stem flush with the base. Drop the stem in acidulated water and rub the cut base with a lemon half.
Cut off the top third of the artichoke and discard it. Rub the cut surface with the lemon.
Using scissors, snip off the spiny top of each leaf (A).
Gently press open the artichoke’s leaves to reveal the choke. Using a demitasse spoon or parisienne scoop, scrape out the hairy choke (B).
Immediately rinse the artichoke’s interior under cold water, shake dry, and squeeze in some lemon juice. Hold the artichoke in acidulated water until ready to cook it.
Cook the artichoke in lots of rapidly boiling water (C), weighted down so it stays submerged, until the bottom is knife-tender. Alternatively, cook the artichoke in a pressure steamer.
To judge doneness, pierce the bottom of the artichoke with a paring knife (D). If the artichoke will be baked or otherwise further cooked, it should show slight resistance to the knife. If it will be served with no further cooking, there should be no resistance to the knife.
Lift the artichoke out of the cooking water, pour the water out of the center, and immediately refresh in ice water until cold throughout.
Gently squeeze the water out of the cooled artichoke and drain it upside-down on a rack set over a sheet tray.