Turning an Artichoke

by on April 16, 2012 » Add the first comment.
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  • 2 artichokes
  • 1 very sharp paring knife


  1. Cut top of artichoke off about halfway down the body, discarding the hard pointy leaves
  2. The proper way is to cut the stem off at the body, but the first inch of the stem is quite edible. Keep it for other uses.
  3. Rotating the remaining artichoke, trim off all remaining leaves down to the meaty body.
  4. Finish by cutting out the center choke and remaining center leaves


  1. I cut off the pointy tip, the use scissors to trim the points off all other leaves.
  2. Steam the entire thing for about 45-55 minutes
  3. Serve with mayonnaise dipping sauce
  4. Scrape the meat off each leaf with your teeth.
  5. When you get to the choke, cut it out and discard it
  6. Eat the stem and heart.  They are the best part.

Find more like this: Appetizers and Sides

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