1. Using a serrated-blade knife, cut off the spiky top third of a baby artichoke and discard the trimmings.
2. Pull back each dark outer leaf and snap it off at the base until you reach the tender, pale green inner leaves.
3. Use a vegetable peeler to remove the tough outer layers around the stem until you reach the pale layer underneath.
4. Leave the stem attached. With a paring knife, cut off the tough bottom 1/4" of the stem.
5. Use the paring knife to trim any remaining dark green or tough parts around the edge and underside of the artichoke and stem until it is smooth and uniformly pale in color.
6. The cleaned baby artichoke with its edible choke intact can be rubbed with the cut side of a lemon half and used immediately or stored, refrigerated, for up to two days in four cups of water mixed with the juice of two lemons, which will prevent browning.
1. Using a serrated-blade knife, cut off the spiky top third of a baby artichoke and discard the trimmings.
2. Pull back each dark outer leaf and snap it off at the base until you reach the tender, pale green inner leaves.
3. Use a vegetable peeler to remove the tough outer layers around the stem until you reach the pale layer underneath.
4. Leave the stem attached. With a paring knife, cut off the tough bottom 1/4" of the stem.
5. Use the paring knife to trim any remaining dark green or tough parts around the edge and underside of the artichoke and stem until it is smooth and uniformly pale in color.
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6. The cleaned baby artichoke with its edible choke intact can be rubbed with the cut side of a lemon half and used immediately or stored, refrigerated, for up to two days in four cups of water mixed with the juice of two lemons, which will prevent browning.
