How to Cook an Artichoke

1 Cut of the tips of the leaves: If the artichokes have little thorns on the ends of their leaves, take a kitchen scissors and cut off the tips. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke. But snipping them off will make the artichokes easier to handle.

2 Slice off the top of the artichoke: Slice about 3/4 inch to an inch off the tip of the artichoke. A serrated bread knife works great for this.

Slice off the top of the artichoke before steaming using a serrated bread knife

3 Remove small leaves at the base: Pull off any smaller leaves towards the base and on the stem.

4 Cut off excess stem: Cut off excess stem, leaving up to an inch on the artichoke. The stems can be more bitter than the rest of the artichoke, but some people like to eat them. The inner cores of the stems taste like the heart.

Alternatively you can leave the whole long stem on the…

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