-
1
Begin by cutting the stalk, you can eat the upper portion of the stalk, but I always cut it close so that it will sit flat.
-
2
Then using a pair of scissors go around the artichoke working from bottom to top clippings off the thorns from the petals.
-
3
(I usually discard the bottom petals entirely because they can be a bit woody)
-
4
One you have clipped all the tips, Cut off the upper portion of the artichoke.
-
5
Now I kind of push apart the petals and run some water between them, just to flush out any debris that could settle in.
-
6
Place the artichokes in a pot (or steamer if you have one), place enough water in the pot to cover the bottoms of the artichokes, then bring to a boil.
-
7
Once it has begun boiling turn down to a simmer and put a lid on.
-
8
Cook for about 40 minutes or until one of the petals easily pulls off
-
9
Now you can pull the artichoke out and begin eating.
-
10
Begin by pulling out each petal one at a time.
-
11
The petals have meat at the ends.
-
12
You can dip the ends in a dip or aioli, then scrap the ends against your teeth, dragging the petal against it to remove the meat.
-
13
Discard the petals after scrapping.
-
14
Once you have pulled off the petals you will be left with a long portion of the petals that are in the center.
-
15
You can grab this portion and twist, it will come off easily.
-
16
Now you can discard this, or push the edges together and scrap the meat that is on the ends.
-
17
Now you will be left with the choke and the heart.
-
18
Take a spoon and scoop out the choke (the hairy stuff).
-
19
Throw it away, it is a thistle and uneatable
-
20
Now you are left with the heart.
-
21
The moist delicious, meaty, and tender part.
-
22
You can cut it up and put in dishes or with more of your aioli.
-
23
If you are making for more than one person, make an artichoke per person, because the petals don't have a lot of meat on them.
