get to the heart or keep it whole
2. Look for firm round artichokes that are green without brown spots or stems that look woody (a sign that they’re not so fresh).
3. Prepare a very large bowl with acidulated water: combine the juice from 1 fresh lemon with 3 to 4 cups of cold water.
4. Cleaning the artichokes: rinse well under cold running water, then proceed as below for hearts or whole artichokes.
Whole artichokes: Snap off the tough outer leaves and discard. Using kitchen scissors, trim the sharp tips off the remaining leaves (a). Using a sharp knife, cut off the top one-third of the artichoke and discard. Trim the stem to 1 inch beyond the base of the artichoke and, if tough, peel off the outer skin. Hold the base firmly in one hand and, using a spoon, scoop out the choke in the center and discard (follow along with this video) or cut the artichoke lengthwise in half and scoop out the choke from each half (b). Proceed to step 5.
5. After cleaning each artichoke, immediately transfer to the acidulated water, submerging completely (c). This will keep the vegetable from discoloring and turning brown (this method also works for fruit and other vegetables as well).
6. Leave the artichokes in the acidulated water until ready to add them to your recipe.
Our Warm Artichoke-Salad Spread recipe can be found in our Spreads & Dips cookbook, available on Amazon.
I hope you enjoyed this week’s how-to post. Stay tuned for more Greek cooking techniques in upcoming blogs.
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Kali orexi! Good appetite!
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