The base of the outermost leaves of an artichoke is edible, and the innermost leaves are tender enough to eat in their ...

Rich in essential nutrients, artichokes are as impressive as they look. At first glance, fresh artichokes might look like ...

The base of the outermost leaves of an artichoke is edible, and the innermost leaves are tender enough to eat in their entirety. Under the leaves is the hairy center called the choke. The choke is ...

Working one at a time, trim bottom of artichoke so it sits flat. Trim off top 1/3. Peel off outside leaves until only tender leaves remain. Using a spoon, remove inner leaves and choke ...

Time: 10-20 mins depending on the size of your artichoke Ingredients 1 artichoke 1 medium bowl of water 1 lemon (sliced in half) Instructions 1. Use a serrated knife to cut the artichoke in half.

Then carefully remove the hairy 'choke' in the middle of the artichoke with a spoon and discard. You'll be left with the artichoke heart or 'fond'.

Cut the body of the artichoke in half horizontally. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into six wedges and put them into the lemon ...