How to Prep an Artichoke

Artichokes may look intimidating with their tough leaves and thorny tips, but once you know how to trim them, they’re surprisingly simple to prepare.

In this step-by-step tutorial, you’ll learn how to prep an artichoke, including how to trim the stem, cut off the top, remove the sharp leaf tips, and remove the choke when needed. Once trimmed, artichokes can be steamed, roasted, grilled, or braised for a delicious appetizer or side dish.

This guide walks you through the entire process with photos so you can confidently prepare fresh artichokes at home.

If you’d like to see how to prep an artichoke all the way down to the heart, be sure to check out my post on Roman-style artichokes.

Why you’ll love this tutorial

• Clear step-by-step photos.
• Shows exactly how to trim an artichoke.
• Explains what the artichoke choke is.
• Shows when to remove the choke and when to leave it.
• Works for roasted, grilled, or steamed artichokes.

What you’ll need

• Fresh globe artichokes. Look for artichokes with tightly closed leaves that feel heavy for their size.
• Lemon. Rubbing cut surfaces with lemon helps prevent browning and keeps the artichokes looking fresh.
• Sharp chef’s knife. A sharp knife makes it easier to slice through the tough top cleanly.
• Kitchen shears. The easiest way to trim the sharp tips from the leaves.
• Spoon or melon baller. Useful for scooping out the fuzzy choke when halving artichokes for roasting or grilling.

How to prepare an artichoke step-by-step

Step 1: Trim the stem

Place the artichoke on a cutting board and slice off the end of the stem so the artichoke can sit flat.

The stem is edible, so you can peel the outer layer and cook it along with the artichoke if desired.

Step 2: Cut off the top

Using a sharp knife, slice about 1/2 – 1“ off the top of the artichoke to remove the thorny tips.

Step 3: Trim the leaf tips

Use kitchen shears to snip the sharp tips from the outer leaves.

This step is optional but helps make the artichoke easier to handle and improves presentation.

Step 4: Rub cut surfaces with lemon

Rub the cut surfaces of the artichoke with lemon to prevent browning.

Decide how you’ll cook the artichoke

After trimming, the next step depends on how you plan to cook the artichoke.

For steamed artichokes

Leave the artichoke whole after trimming.

When artichokes are steamed whole, the choke is typically removed after cooking once you reach the center of the artichoke.

Want a faster method for steamed artichokes? Try my Instant Pot artichokes for perfectly tender results in about 20 minutes.

For Roman-style artichokes

Roman artichokes are also usually cooked whole after trimming. The leaves are gently opened and the artichokes are braised with olive oil, herbs, and garlic.

See this recipe for Roman style artichokes.

For roasted or grilled artichokes

If roasting or grilling artichokes, they should be cut in half and the choke removed before cooking.

See my roasted artichokes recipe for a delicious example.

How to remove the choke (for roasting or grilling)

Step 5: Cut the artichoke in half

Slice the trimmed artichoke in half lengthwise to expose the choke in the center.

Step 6: Remove the choke

Use a spoon or melon baller to scoop out the fuzzy choke and any sharp inner leaves.

Step 7: Artichoke ready to cook

Once the choke is removed, the artichoke is ready to roast, grill, or braise.

How to cook artichokes

Once trimmed, artichokes can be prepared in several delicious ways.

Steamed artichokes

A classic preparation served with melted butter, aioli, or vinaigrette.

Roasted artichokes

Halved oven roasted artichokes with olive oil, lemon, and garlic until tender and caramelized.

Roman artichokes

Roman artichokes are a traditional Italian dish where artichokes are braised with herbs and olive oil.

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