How to Prep an Artichoke
These step-by-step instructions show you how to prep an artichoke, including how to trim the stem, cut off the top, remove the thorny leaf tips, and remove the choke when needed. Once prepared, artichokes can be steamed, roasted, grilled, or braised.
Servings: 1 artichoke
Calories: 76kcal
Ingredients
- 1 fresh globe artichoke
- 1/2 lemon
Instructions
- Rinse the artichoke under cold water, gently pulling the leaves apart slightly to remove any dirt.1 fresh globe artichoke
- Trim the stem by slicing off the end so the artichoke can sit flat. Peel the outer layer of the stem if desired, as the inside is tender and edible.
- Cut about ¾–1 inch off the top of the artichoke using a sharp knife to remove the thorny tips.
- Use kitchen shears to snip the sharp tips from the outer leaves for easier handling and a cleaner presentation.
- Rub all cut surfaces with lemon to prevent browning. The artichoke is now ready to steam. The choke is removed after cooking.1/2 lemon
Optional (for roasting or grilling)
- Cut the artichoke in half lengthwise to expose the fuzzy choke.
- Use a spoon or melon baller to scoop out the choke and any sharp inner leaves. Once cleaned, the artichoke is ready to roast, grill, or braise.
Notes
- Pro tip: For steamed artichokes, leave the artichoke whole after trimming. The choke is typically removed after cooking when you reach the center.
- The stem is edible and can be peeled and cooked along with the artichoke.
- If prepping multiple artichokes, place them in lemon water to prevent browning.
- Prep time will vary slightly depending on the size of the artichoke.
Nutrition
Serving: 1artichoke | Calories: 76kcal | Carbohydrates: 18g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 121mg | Potassium: 548mg | Fiber: 8g | Sugar: 3g | Vitamin A: 29IU | Vitamin C: 44mg | Calcium: 70mg | Iron: 2mg