Artichoke Techniques

How to Peel and Prepare an Artichoke

Artichokes are edible flower buds that come from the thistle family, and everything about them—from their armor-like petals to their thorns—suggests that we shouldn’t try to eat them. What looks like petals are bracts, leaflike structures that protect the artichoke flowerhead, and the tender artichoke heart inside.  

As you know, the artichoke is not only edible but delicious. Don’t shy away from its intimidating appearance—here’s what you need to know to peel and prepare an artichoke.

Step One: Cleaning the Artichoke

Before getting your knife out, wash the artichoke thoroughly. Under cold running water, rinse in between each leaf without forcing them open. To dry, hold the artichoke stem side up and shake, then dab it with a clean towel.

Step Two: Trim the Top

With a large knife, trim off the upper 1 ½” to 2″ of the artichoke, where the bracts are most tightly gathered.

Step Three: Trim the Bracts

Snip off the sharp points of the bracts with a pair of kitchen scissors. 

Step Four. Boil and Scoop Out the Base

Do this step if you want to stuff your artichoke. Cut off the artichoke stem at its base and boil it for 40 to 50 minutes. Scoop out the purple leaves and artichoke hairs covering the heart.

Since artichokes discolor quickly with air exposure, place uncooked artichokes in water with lemon juice if you are not using them right away.

Step Five: Remove the Bracts

If you are after just the artichoke heart, you’ll need to remove the bracts. Grasp each bract by the top and pull downward; it should snap off. Begin with the outermost bracts and work your way in.

Removing all the bracts exposes the innermost pale leaves. This is the part you want, but there is still a little more to do.

Step Six: Further Expose Edible Portion

Once the leaves are removed, use a paring knife to trim the hard bract remnants around the base of the artichoke. Use a vegetable peeler to remove the woody outer layer of the stem and cut it off 1/2″ from the bottom.

Step Seven: Expose the Choke

Cut the remainder in half along its length. With a grapefruit spoon, remove the purple leaves and the hairs covering the choke. You can now slice and cook the artichoke (try a simple roasted artichoke recipe to get started). Remember to place fresh artichokes in water with lemon juice to keep them from discoloring.