Jim Davis: Hi! I'm Jim Davis for Harris Teeter. I'm going to show you now how to remove the leaves from an artichoke to get it ready to cook and steam.
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 going to peel it down, you can peel it with the knife, or you can peel it with a peeler. So like that, but we want to want to get all that outside off of it, get tips 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 sight, a nice salad bright green color.
Next, I'm going to show you how to trim our artichoke down to the heart.