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Artichoke Prep

Globe Artichokes

Globe artichokes are an excellent high-fibre food rich in potassium, calcium, iron, phosphorus and other trace elements essential for a healthy mind and body.  Artichokes assist liver function, help lower cholesterol and help prevent arterialsclerosis, the deadly hardening of the arteries

 

The recipe:

Artichoke, salt and lemon 

Take one ripe artichoke, some sea salt, a lemon and two knives; a small one and a larger carving knife (not shown)

Tearing off the outer leaves 

Start by tearing off the outer leaves from the base and discarding...

Artichoke base 

...going 'round and 'round

tasty leaves 

As you get closer to the heart, the leaves become easier to tear off; as you can see from the teeth marks, the white tips of the leaves are tender and very tasty

 artichoke hairs

In the top quadrant, the hairs of the choke are clearly visible - I normally stop before revealing the choke

 triming the stubs away

Take the small knife and carefully trim the leaf stubs away...

leaf stubs removed 

...until the artichoke looks something like this

slicing the artichoke in two 

Use the carving knife to slice the artichoke in two, base and top...

The two halves 

...discard the base (on left)

 Cut in two

Place the upper part cut side down and slice...

 Artichoke hairs

...into two halves

 triming the hairs

Carefully trim away the hairy choke and drench the remaining heart in lemon juice to prevent oxidization

oxidized flesh of the artichoke 

Due to the time lag between cutting and taking the pictures, oxidization (turning black) is clearly visible in this shot; lemon juice helps prevent oxidization.

A squeeze of lemon 

Repeat the process with the other half, sprinkle lightly with sea salt, add some freshly squeezed lemon juice and pop a segment in the mouth.  You can of course cook them but fresh artichoke is nutritious and delicious!

Tim Rainey 2008

 
 Feedback, questions and comments welcome
Last updated:  2 January 2010
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