"1 - Using a sharp knife, cut off the tough outer leaves of the artichoke to expose the softer inner leaves."
2 - Trim the base of the artichoke, removing any tougher parts that can be discarded.
3 - Carefully trim the choke from the center of each artichoke, leaving the fleshy part intact."
4 - Remove the tough outer leaves and you're ready to cook the artichoke!"
"5 - Remove the fuzzy choke from the inside of the artichoke and reserve it for later."
"Always cut off the stems before cooking."
Cook in boiling water or steam until tender, about 40 minutes. Time may vary depending on the quality and size of the artichoke.
To check if the artichoke is cooked, remove one leaf. It should come out easily. You can also try the fleshy part. If it's soft, the cooking process is complete."
"1 - Using a sharp knife, cut off the tough outer leaves of the artichoke to expose the softer inner leaves."
2 - Trim the base of the artichoke, removing any tougher parts that can be discarded.
3 - Carefully trim the choke from the center of each artichoke, leaving the fleshy part intact."
4 - Remove the tough outer leaves and you're ready to cook the artichoke!"
"5 - Remove the fuzzy choke from the inside of the artichoke and reserve it for later."
"Always cut off the stems before cooking."
Cook in boiling water or steam until tender, about 40 minutes. Time may vary depending on the quality and size of the artichoke.
To check if the artichoke is cooked, remove one leaf. It should come out easily. You can also try the fleshy part. If it's soft, the cooking process is complete."
