These prickly plants were intimidating at first, but it didn’t take long for me to hone my trimming skills. In fact, I came to appreciate the vegetable’s mild flavor and delicate leaves, which you have to peel away to reach the tender heart.
Always have a bowl of lemon water nearby when you prepare artichokes. Like apples and pears, they discolor quickly and the acid in the lemon helps to keep them pale.
|Start at the basePull off and discard the tough outer leaves until you reach the tender yellow inner leaves.|
|Cut off the stemCut the stem off flush with the bottom of the leaves and discard it.|
When it comes to cooking artichokes, keep the flavors simple. Lemon and garlic are classic pairings, as in our recipe for Artichokes Stewed with Lemon and Garlic. Slow simmering over low heat ensures they’ll be completely tender. After they become soft, try adding smoky flavor and a crisper texture by throwing them on the grill, or quarter them to use in a springtime frittata.
For more information about selecting, storing and preparing artichokes, check out our tips at Williams-Sonoma.com.
About the author: Olivia Terenzio grew up in Mississippi, where she cultivated a love of sweet potatoes, crawfish and cloth napkins at a young age. A passion for sharing food with friends and family led her into the kitchen and later to culinary school, where she learned how to roast a chicken and decorate a cake like a pro. As a Williams-Sonoma blog editor, she’s now lucky enough to be talking, writing and thinking about food all day.