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1
To prepare: To keep the artichoke from discoloring, fill a bowl with water and squeeze in lemon juice.
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2
Here you go!
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3
This is the artichoke.
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4
I chose a large one.
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5
I learned after handling the artichoke this time that it's better to chose small ones.
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6
Peel the outer leaves until the yellow part becomes more pronounced.
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7
Do not discard the removed leaves.
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8
You can use them in a different recipe.
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9
Can you see it?
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10
The plucked part is hard and the texture is unpleasant, so shave it off.
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11
I also discovered that the green part of the stem can be eaten by shaving it thinly and boiling it.
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12
Cut off the top half of the bud.
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13
It's best to cut it drastically.
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14
The top part is too hard to eat even after boiling it anyway.
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15
Cut it in half.
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16
Wow, it's beautiful.
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17
Can you see it?
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18
The bottom of the purple part has a lot of fine hairs; scoop it out with a knife.
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19
The bottom of the hairy part is the artichoke heart.
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20
Be careful not to scoop out this part.
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21
If the purple part is too thorny, scoop it out as well.
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22
Soak the artichoke in the lemon water to prevent it from discoloring.
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23
Boil some water, add the lemon juice, and boil the artichoke.
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24
When the artichoke heart is tender enough to pass a chopstick through it, it is done.
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25
Boil it to your preferred tenderness.
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26
Since you are preparing them for cooking, it's OK if they are still on the firm side.
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27
These are done boiling, but since the artichoke is very fibrous, peel the outermost leaf and eat it to check the tenderness.
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28
If the top part is still tough, you may want to cut it off.
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29
(See the helpful hints in the left column.)
