How to Prepare Artichokes

Cleaning artichokes is a bit of a chore and not something I would recommend doing on a busy day. I keep a stash of frozen and canned artichokes that serves me well when I need to add them to pasta or a casserole. However, for all other occasions except steaming (see Steamed Artichokes with Cashew Red Pepper Dip), here is the method I use. Larger and medium artichokes are a better investment when cleaning; you end up with a thicker stalk, meatier leaves, and a bigger heart to eat. Be careful with artichokes; the pointy tips of the outer leaves can easily prick your skin just like a cactus. As you proceed with cleaning and processing, rinse them with acidulated water to prevent browning.