Procedure to Prepare an Artichoke Bottom

Appears in

Published 2010

Cut off the artichoke stem flush with the base (A).
To remove the artichoke’s leaves, bend each leaf back until it breaks just above its fleshy base (B). Do not snap the leaves off below the fleshy base. Remove enough leaves so only the inner leaves with tender, pale bases remain.
Cut the leaves off of the artichoke bottom (C) and discard them.
Using a flexible paring knife, pare away the fibrous green flesh of the base (D), leaving only the pale, whitish interior. Rub the cut surfaces with lemon.
Using a parisienne scoop, scrape out the hairy choke (E, F) and rinse the bottom under cold water. Immediately drop the artichoke bottom into acidulated water.
Poach the artichoke bottoms à blanc (see recipe directions).