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Preparing Artichoke Hearts
Preparing artichoke hearts is easy once you
get the hang of it. If you're trimming a number of them, wear surgical gloves
as the oils will work into your hands and under your nails making everything
you touch taste bitter. Use stainless steel knives. Make sure to have a bowl
of water ready into which you have squeezed the juice of 2 lemons. Drop in
the rinds as well. Prepare one artichoke at a time, and dip it into the lemon
water occasionally to prevent darkening. When it is fully trimmed, drop it
immediately into the bowl of lemon water.
Begin by pulling the tiny leaves off the base and stem. Trim the stem one
inch from the base. Then, hold the artichoke, stem down, in your left hand
(if you're right-handed). Hold your left thumb against the base of each leaf
as you grasp its top between your right thumb and forefinger. Pull down over
your left thumb and the leaf will snap off leaving the leaf's flesh on the
artichoke. Continue until only pale yellow-green leaves remain. You'll feel
the leaves become more pliable and tender as they effortlessly snap off.
Cut off and discard the top third of the artichoke. Notice, on the cut surface
of the stem, a light-colored inner circle. Trim away the flesh of the stem
to this circle. Trim the artichoke bottom of any remaining dark green parts.
Cut the artichoke lengthwise into quarters and remove the choke with a paring
knife. Drop the quartered artichoke into lemon water until you're ready to
use it in your chosen recipe. Or, make a traditional Italian salad of very,
very thinly sliced artichoke hearts dressed simply with lemon juice,
gray salt, freshly ground pepper, and extra-virgin
olive oil.
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