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Thomas Keller

Trimming Artichokes

Appears in
top 1000Under Pressure: Cooking Sous Vide
Under Pressure

By Thomas Keller

Published 2008

  • About
FOR 8 GLOBE ARTICHOKES OR 16 VIOLET ARTICHOKES
  • 3 liters water
  • 10 grams ascorbic acid
  • 1 lemon, halved
Combine the water and ascorbic acid in a bowl, stirring to dissolve. Place the artichokes in the acidulated water as soon as they are prepped, so they will not oxidize.

For globe artichoke hearts (trimmed artichokes): Hold an artichoke with the stem end toward you and pull off the very small bottom leaves. Be careful to break them high enough in order not to penetrate the heart. Working your way around the artichoke, bend back the lower leaves until they snap and break, then pull them off. Continue removing the tough outer leaves until you reach the cone of yellow inner leaves. Repeat with the remaining artichokes.

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