Preparing a globe artichoke for stuffing

By blum099

Ingredients

• Paring a lobe artichoke to its heart:
• 1: 1: Preparing a globe artichoke for stuffing
• 25 off the smallest bracts near the bottom of the choke, grabbing them and pulling them downwards towards the stem. Continue upwards, snapping off about 25 percent of the outer leaves.
• This is what the artichoke looks like before the inner leaves are removed.
• to a serrated bread knife, cut (it may seem more like sawing) off the top of the artichoke approximately one and a half inches from the top. Discard the tops of the bracts. Immediately rub the cut surfaces with a lemon half to prevent browning.
• You will see shiny purple-tipped leaves in the center of the artichoke. These are covering the choke and may have thin thorns on their tips. Reach in and grab them all at once, pulling outward with a twisting motion.
• Once the fuzzy, silky choke is exposed, scrape it out with a melon baller or a serrated grapefruit spoon. Be relentless and remove all the hairy bits, but don’t scrape away the edible flesh. Rub the heart with lemon.
• to to to ready to stuff.Trim off the stem, creating a flat bottom. If it is large, the stem may be trimmed down to its edible pale core, which can be sliced, sautéed until tender, and added to the stuffing.
• to to 2: to down to the core, ready to cook.Technique 2: Paring a globe artichoke to its heart

Preparation

Step 1

A denuded artichoke, cut down to the core, ready to cook.Technique 2: Paring a globe artichoke to its heart
Pulling downwards, snap off all the bracts, one by one, until you reach the choke. Pull away the purple-tipped leaves of the choke. Holding the artichoke by its stem, scrape off the choke with a serrated grapefruit spoon or a melon baller. Immediately rub the surface of the heart with lemon.

Use a sharp paring knife to trim away all the dark-green parts, down to the palest, creamiest flesh. At this point your artichoke will start to look like a chalice. Slice an inch off the discolored bottom of the stem and trim the rest of it to its white core. Hold the artichoke heart in acidulated water until you are ready to cook