Michele Knaus, from EatLikeAChef, shows how to prep an artichoke. 1. Remove thorny pieces on the ends with kitchen shears. 2. Remove out-most layer of artichoke leaves. 3. Prep the stem by peeling with a peeler. Peel like a carrot. It is good to leave the stem on because it has a nice taste and it is a good way to tell if an artichoke is done. The stem will bend when tender. 4. To get inside of the artichoke, take the entire top off. Use a large, sharp knife to do this. 5. Gently slide open with your fingers until you see the choke. The choke is the part of the artichoke which would turn into a purple flower if not picked. The choke is purple and sometimes you can just pull it out but it is best to remove with a grapefruit spoon. Clean all of the choke out until the artichoke is clean inside. Now the artichoke is ready to steam or stuff. If you are prepping several artichokes, place the completed ones upside down in lemon water to keep them from browning. Place in a steaming basket and steam for 20 to 30 minutes. It is okay to stack the artichokes. Be sure to keep plenty of water in the steamer. Check the stem by bending it or by sticking a toothpick into it as you would a cake to see if it is done. Serve with hollandaise sauce, lemon butter or mayonnaise. Good for appetizers or just a healthy snack.
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