|Sub-Category:||Food Preparation Techniques|
To Clean and Prepare for Cooking
Cut off about 1 inch from the top of the artichoke with a sharp knife. Use a kitchen shears to cut straight across the top of each of the leaves to remove the sharp tips. Remove small, hanging bottom leaves so that it is even all around. With a cut lemon, rub all cut surfaces on the top.
Place them stem-end down in about 1 inch of simmering water to which a little bit of vinegar and salt has been added. Weigh down artichokes with a heavy plate, then cover the pot. Simmer for about 45 minutes or until the leaves pull off with just a gentle tug. Check the water level periodically.