Artichokes have
more antioxidants than any other vegetable and zero fat, yet still suffer from a dubious reputation. With their lethal-sounding name, pointy leaves and fibrous tissue, artichokes are often an intimidating vegetable to prepare.
"They look like these hard, poky, cactus things with little spikes," says Brandi Milloy from POPSUGAR Food. "But I finally learned how easy they are to prepare and eat." In the video below, Milloy demonstrates how to cut and cook an artichoke like a pro.
To prepare the artichoke for cooking, remove any spare leaves from the bottom, then use a large sharp knife to chop off the top, including the tightly-bunched petals. Next, use kitchen shears to cut off the spiky tips of the remaining petals. Peel the stem and trim it to about one inch (2.5 centimeters) long, then rinse thoroughly.
POPSUGAR Food's video below demonstrates just how to prepare it, whether you prefer your artichokes steamed or roasted.
The trick to eating an artichoke is knowing where the flesh is. The petals have a bite's worth of edible flesh spread over them like a blanket; simply dip the petal into your favorite
dipping sauce and scrape it off in one bite.
Most of the artichoke's flesh is found in the heart. When the petals have been removed, and only a few soft leaves remain, grab those leaves and give them a firm twist to expose what looks like a hairy flower. The hairy part is called the "choke"; simply scrape it away with a spoon, and you're left with the soft, fleshy heart, the best part of the artichoke! Eat it plain or chop it into salads or dips.
Don't be intimidated -- give this antioxidant-packed vegetable a try!
SHARE these tips for preparation and cooking, and let us know about your success in the comments below.
