Jim Davis: Hi! I'm Jim Davis for Harris Teeter. I'm going to show you all the ways to cut Artichokes.
First of all, we're going to cut off just about an inch of the top. You need a good sharp slicing knife for this; artichokes are not real tender when they're this shape. Get rid of those old leaves there. Then we take our scissors, a good pair of sharp scissors and we just clip off the top of each one of the leaves, like that, just get rid of that brown spot on top of each leaf. That's why I do this with a good pair of kitchen shears. We tipped all of those off and then we pull off these bottom leaves, because they're kind of tough and chewy anyway.
Now if you want to keep the stem of the artichoke, you can do that because that really is just a continuation of the heart. So the stem is the very tender part of the artichoke. Now I'm just almost going to peal it down, you can peel it with the knife, or you can peel it with a peeler. Just like that, but we want to get all that outside off of it, and get down and get the dark greens. See the dark green up here, we want to get all of that cut off, till we get a nice light color, just like that and pull those off.
Now then, we've got our artichoke ready to steam. All we do now is trim off a little bit of the bottom of the stem and there is our artichoke. After we've finished trimming our leaves and trimming the top of our artichoke, we want to take a lemon, the cut lemon and rub all the exposed cut surfaces. Artichokes oxidize very quickly and turn to real ugly muddy brown. So we want to rub it with lemon juice that will keep it the nice salad bright green color.
Remember with the artichoke, the stem is a continuation of the heart, so you don't want to cut this off, when you are preparing an artichoke heart. First we have to cut away about two-thirds of the top of the artichoke. Get rid of that. Then we start peeling off the leaves just few. Pull off some of the darker outer leaves. Do not be surprised if your hands turn black, when you're dealing with artichokes.
Okay, so now what we want to do is we want to trim down the outside of our artichoke, just like that. This little fuzzy choke in here, we have to expose and pull that out. What we have to do is we have to cut till we get down to the fuzzy choke. This is the choke that you want to take out of the artichoke. Even artichoke is a thistle, a flowery bud of a thistle. And we want to take all of that fuzz out of there, very difficult to eat and it never cooks up and never dissolves. So we want to get all of that out. Okay.
You see how quickly it's turning brown when I told you it start to -- see that how quickly it oxidizes. So we take that off. Okay, now we continue to trim, until we have just the artichoke left over and we'll start to rub a little of lemon juice, to up keep it color. Then we're going to peel off this heavy part of this choked stem, remember this is all part of the heart. So this is all the good part of the artichoke to eat. Just peel that down. You can use your paring knife to do this, and it's easier to use it with the vegetable peeler.
Okay, we get it down to where it's nice light green, there we go, and we'll rub that with a little bit of lemon, on the top, there we go, just like that. We have finished up taking all of the choke out of the center, and there you have it. That's how you cut an artichoke heart.