Artichokes 101

Step 1: Tight Heads
When buying artichokes it's important to make sure the heads are tight. A tight head means that there are a lot of tight little leaves inside.

Step 2: Remove Outer Leaves
Starting at the bottom, pull off the leaves until you see a color change from the leaf to the inner part. Then remove the leaves around until you have a ring of color.

Step 3: Cut Top Off
Using a sharp knife cut the top of the artichoke off revealing the usually purple center. Remove the little "hairy bit" from the center, then take a spoon and work out the middle.

Step 4: Acidulated water
It's just water with a mild acid (use lime, lemon or vinegar) in this case use lemon. Fill a large bowl with water cut some lemons, squeeze and drop them in. This keeps the artichokes from oxidizing (browning).

Step 5: Get a Peeler
Peel along from stem base to end removing the tougher outer layer then do the same in the other direction on the outside of the bud. When finished run your knife along the outside and trim the end of the stem. If needed scrape the inside again. When prepared drop them in the acidulated water.

Step 6: Cook
Get a pot of water and add some lemon, garlic and aromatics-bay leaves, thyme etc. bring the water close to boiling. Add to the water a slurry of flour and water. Pop the artichokes into the water and cook for about 45 minutes.

Items You'll Need for this GMC Trade Secret

• Artichokes
• Lemon
• Garlic
• Flour
• Aromatic Herbs and Spices
• 2 Gallon Stock Pot
• Large Bowl
• Stainless Steel Knife
• Peeler
• Table Spoon