Here’s how to trim fresh artichokes for steaming or blanching.
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]STEP 1: Cut off stem end, and remove any loose bottom leaves. Using a serrated knife, trim about 1 inch from top of artichoke.[/fusion_builder_column]
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]STEP 2: Using kitchen shears, trim one-fourth off top from each outer leaf, if desired.[/fusion_builder_column]
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[fusion_builder_column type=”2_3″ last=”yes” class=”” id=””]STEP 3: Rub all cut surfaces of artichoke with a lemon wedge to prevent discoloration.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
