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Home » How To » How To Cut An Artichoke

Published: Apr 29, 2023 by Zerrin & Yusuf

How To Cut An Artichoke

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Do you want to cook artichokes but don't know how to prepare them? No problem, we're here to help! In our easy-to-follow guide below, we'll show you how to cut artichokes and get them ready for different cooking methods.

Woman hands cutting off the top of an artichoke on a wooden board.
Jump to:
  • What Are Artichokes?
  • Cleaning and Trimming Artichokes 
  • Preparing for Steaming & Boiling
  • Preparing for Stuffing: Removing the Choke
  • Preparing for Roasting, Grilling & Air Frying
  • Preparing for Roman-Jewish Fried Artichokes
  • Preparing for Braising: Down to the Heart
  • Storing
  • Expert Tips
  • FAQs
  • More How To Cut Tutorials
  • 📖 Recipe

What Are Artichokes?

Artichokes are the unopened flower buds of the thistle plant. They have been a part of culinary traditions for centuries. The most common variety, globe artichoke, is loved for its tender, edible heart and flavorful leaves.

These unique vegetables are not only tasty but also packed with essential nutrients, such as fiber, vitamins, and antioxidants. They are known for their potential health benefits, which include supporting liver function, promoting gut health, and helping maintain a healthy heart.

Artichokes are available in various sizes, from small, tender baby artichokes to larger, mature ones. Their season typically runs from spring to early summer, with a smaller harvest in the fall. 

An artichoke, top part is cut off placed on a wooden board and a serrated knife on the side.

When selecting artichokes, look for those with tightly closed leaves, a firm texture, and a fresh, green appearance. An artichoke that feels heavy for its size is likely to be fresh and full of moisture.

There are numerous ways to enjoy artichokes, making them a versatile ingredient in many dishes. They can be steamed, boiled, roasted, grilled, stuffed, braised or even fried. 

The tender heart and meaty leaves are the primary edible parts, while the fibrous choke in the center is discarded. 

You can serve them with dips and sauces like melted butter or mayonnaise or incorporate them into salads, pastas, and other dishes. We often enjoy them as an appetizer paired with our favorite artichoke dip sauce.

Now that you have a basic understanding of what artichokes are, you're ready to learn the techniques for properly cutting and preparing them.

Cleaning and Trimming Artichokes 

Before cutting artichokes for a particular cooking method, it's essential to clean and prepare them properly.

Here are the necessary steps for the basic artichoke preparation:

A collage of two pictures showing how to remove the outer leaves and how to cut off the stem of an artichoke.
  1. Rinse the artichokes: Start by rinsing your artichokes under cold running water to remove any dirt or debris. Gently open the leaves slightly to allow the water to reach the inner parts of the artichoke.
  2. Trim the outer leaves: To prepare the artichoke, start by removing the lower row of leaves. Hold the artichoke firmly in one hand and use your other hand to snap off the leaves at their base.
  3. Remove the stem: Using a sharp knife, cut off the bottom of the stem. If you want, cut it off completely. This allows the artichoke to sit flat during cooking. 
A collage of two pictures showing cutting off the top of an artichoke and rubbing it with lemon.
  1. Trim the top: Finally, use a serrated knife to cut about 1 inch off the top of the artichoke. This removes the tough, fibrous part of the leaves and creates a more visually appealing presentation. Make sure to keep your knife steady and apply even pressure to create a clean, even cut. Immediately rub the exposed surface with lemon to prevent it from browning.
A collage of two pictures showing how to snip off the sharp tips of an artichoke leaves and how to peel the stem of it.
  1. Cut the leaf tips: Some artichoke leaves have thorny tips that can be sharp. Use a pair of kitchen shears to snip off the sharp spines. This step is especially important when preparing artichokes for stuffing. It might hurt when stuffing the layers of those leaves otherwise.
  2. Optional step for the stem: It is mostly wasted the inner part is tender and edible indeed. Peel the outer layer of the stem with a y-peeler. You can cook it together with the artichoke itself.

Preparing for Steaming & Boiling

Once you have cleaned and trimmed the artichokes, they are ready for steaming or boiling. They can be cooked whole. You don't even need to remove the choke inside. It can easily be removed with a fork when eating artichoke after it is cooked.  

A collage of two pictures showing how to prepared artichokes on a wooden board and in a steamer basket.

If you are only preparing one or two artichokes, you can simply put the artichokes in a steamer basket for steaming or directly into a pressure cooker, instant pot or large pot for boiling. Check out our post How To Steam Artichokes to learn more.

Tip: If you are working with a larger number of artichokes or using baby artichokes, it's a good idea to prepare a bowl of cold water with lemon juice to prevent discoloration. As you finish cleaning and trimming each artichoke, place it in the lemon water. This will help maintain their vibrant green color while you work on the rest of the artichokes.

The lemon water prevents the artichokes from oxidizing, which occurs when they are exposed to air for an extended period. Oxidation can cause the artichokes to turn brown and lose some of their fresh flavor. 

By placing the cleaned artichokes in lemon water, you can ensure that they retain their natural color and taste when you cook them using your preferred method, whether it's steaming or boiling.

Preparing for Stuffing: Removing the Choke

When preparing artichokes for stuffing, it's essential to remove the choke, as this fibrous center is inedible. The process of removing the choke creates a cavity in the center of the artichoke, providing the perfect space for your delicious stuffing.

Once you have cleaned and trimmed your artichokes, lets learn how to prep an artichoke for stuffing in a few steps: 

A collage of four pictures showing how to open an artichoke, remove the choke inside it and squeezing lemon in the center of it.
  1. Gently open the leaves: Hold the artichoke with one hand, and use your other hand to gently spread the leaves, starting from the outer layer and working your way in. Be careful not to break the leaves, as they will hold the stuffing later.
  2. Expose the choke: As you spread the leaves, you might encounter tightly packed inner leaves that make it difficult to see the choke. In this case, use a spoon to carefully remove these inner leaves, exposing the fuzzy, inedible choke in the center of the artichoke. Your goal is to expose the choke while keeping the artichoke's overall shape intact.
  3. Remove the choke: Use a spoon or a melon baller to carefully scoop out the choke, taking care not to remove any of the tender artichoke heart beneath it. Be patient and gentle, as the heart is the most delicious part of the artichoke and should be preserved.
  4. Rub it with lemon: Squeeze lemon inside the prepared artichokes, ensuring that all sides are coated with lemon juice using your hand. This will help to prevent oxidation and keep the artichokes from turning brown. Alternatively, you can place the artichokes in a bowl of cold water with lemon juice.

If you want to learn how to stuff an artichoke, check out our Italian stuffed artichokes recipe.

Preparing for Roasting, Grilling & Air Frying

After cleaning and trimming your artichokes, start by cutting them in half lengthwise. From here, you have two options for preparing them for roasting, grilling or air frying: Leave them as halves or cut them into quarters. 

In both cases, you'll need to remove the choke and coat them with lemon to prevent discoloration. Here's a detailed explanation of both methods:

A collage of two pictures showing how to cut an artichoke vertically into two halves.

Cut the artichoke in half

Place the cleaned and trimmed artichoke on a cutting board and slice it in half vertically, cutting through the stem and the top.

A collage of two pictures showing how to remove the choke from artichoke halves.

Option 1: Preparing Artichoke Halves

Use a spoon or a melon baller to carefully scoop out the inedible choke from each half, taking care not to remove any of the tender artichoke heart beneath it.

Rub the cut sides and the inner part of the artichoke with lemon juice, ensuring that all surfaces are coated.

We use this method when air frying artichokes.

A collage of two pictures showing how to cut an artichoke in quarters and how to remove the choke in each quarter.

Option 2: Preparing Artichoke Quarters

Place each half on the cutting board with the cut side down, and slice each half vertically again to create four equal quarters.

Use a spoon or a melon baller to scoop out the choke from each quarter, preserving the tender heart. Rub all cut and inner surfaces of the artichoke quarters with lemon juice to protect their color and freshness.

We use this method when roasting artichokes.

After preparing your artichokes using either method, they are ready for roasting, grilling or air frying. Toss them with olive oil, salt, and your choice of seasonings before cooking for a delicious and crispy side dish or appetizer.

Preparing for Roman-Jewish Fried Artichokes

Roman-Jewish Fried Artichokes, also known as Carciofi alla Giudia, is a traditional Italian dish that features whole artichokes fried to crispy perfection. After cleaning your artichokes, follow these steps to prepare them for this delicious recipe:

  1. Peel off as many of the outer leaves as you can until you reach the tender, light green or pink center of the artichoke. It will look like a closed rosebud.
  2. Peel the outer layer of the stem.
  3. Using a sharp knife, carefully cut off the top third of the leaves.
  4. With a spoon or a melon baller, gently remove the fuzzy, inedible choke.
  5. Gently spread the remaining petals of the artichoke with your hands, starting from the outer layer and working your way in. The goal is to open up the artichoke like a flower, creating space between the leaves for the hot oil to penetrate and crisp up during frying.
  6. As you finish opening each artichoke, place it in the lemon water until you're ready to fry.
  7. Pat them dry with a clean kitchen towel or paper towels. This step is crucial, as excess moisture can cause hot oil to splatter during frying.

Once your artichokes are prepared, they are ready to be fried in hot oil.

Preparing for Braising: Down to the Heart

Braising artichokes creates a tender and flavorful dish, often combined with ingredients like garlic, white wine, and herbs.

To prepare your artichokes for braising, you'll need to trim them down to the whole heart, which is the most tender and delicious part. Follow these steps:

  1. Remove outer petals: Start by peeling off the bracts, the tough, dark green outer leaves until you reach the more tender, lighter-colored inner leaves. This will ensure a more enjoyable eating experience after braising.
  2. Cut the top of the leaves: Using a sharp knife, carefully cut off the top third of the remaining leaves to remove the yellow petals and expose the tender heart.
  3. Trim the stem and remaining green parts: Trim the stem to about 1 inch in length. With a paring knife or a vegetable peeler, carefully remove the tough outer layer of the stem and any remaining hard green part around the base of the heart. This exposes the tender inner part of the stem, which is an extension of the delicious heart, and ensures a more enjoyable texture after braising.
  4. Scoop out the choke: With a spoon, gently remove the fuzzy choke from the center of the artichoke, taking care not to damage the tender heart beneath it.
  5. Prevent discoloration: To keep your artichoke hearts from turning brown, rub them with lemon juice, ensuring that all surfaces are coated. Alternatively, you can place the artichoke hearts in a bowl of cold water with lemon juice until you're ready to cook.
A collage of two pictures showing cleaned artichoke hearts in a bowl with water and lemon and cooking artichokes with veggies in a pan.

Now that your artichoke hearts are prepared, they are ready to be braised with your preferred ingredients and cooking method. We use this method when making Turkish style stuffed artichoke bottoms called Zeytinyagli Enginar.

Storing

If you need to store prepared artichokes before cooking, place them in a bowl of cold water with lemon juice to prevent browning. Cover the bowl with plastic wrap and store it in the refrigerator for up to 24 hours.

Expert Tips

  1. Choose fresh artichokes: Pick heavy, tightly closed artichokes with minimal blemishes for the best taste and texture.
  2. Prevent browning: Work quickly, using lemon juice or a lemon water bath to keep cut surfaces from turning brown.
  3. Trim thorny tips: Use caution and trim sharp tips with kitchen scissors or a sharp knife for safer handling and eating.
  4. Use sharp tools: Employ a sharp knife and sturdy tools, like a melon baller or spoon, for easier and safer trimming.
  5. Remove tough parts: Peel off outer leaves and fibrous parts for a better eating experience.
  6. Adapt to the cooking method: Select the appropriate preparation method for your chosen dish and cooking technique.

Now that you've prepared your artichokes, you're all set to cook them using your preferred method, whether it's steaming, boiling, stuffing, roasting, air frying, braising, or frying. 

The versatility of this healthy vegetable allows you to enjoy it in various dishes. So go ahead and enjoy the delightful flavor and texture of artichokes when they are in season!

Don't forget to check out our guide on How to Eat an Artichoke for tips on enjoying this healthy vegetable to the fullest. From the ideal dipping sauces to the proper technique for eating the leaves and heart, our guide will ensure that you make the most of your artichoke experience. 

FAQs

Can I prepare artichokes in advance?

Yes, you can prepare artichokes in advance. After prepping, store them in lemon water in the refrigerator for up to 24 hours. Drain and pat dry before cooking. 

How do I know if an artichoke is past its prime?

An artichoke past its prime may have dry, brittle leaves that are no longer tightly closed, a hollow sound when tapped, or a slimy texture. Discard artichokes that show signs of spoilage.

Can you eat the purple part of an artichoke?

The purple part of an artichoke refers to the inner leaves that are often tinged with purple. These leaves tend to be more tender and less fibrous than the outer green leaves. Yes, you can eat the purple part of an artichoke, but it is important to note that the choke, which sits just above the heart and below the purple leaves, is inedible and must be removed before eating.

More How To Cut Tutorials

  • How To Cut Okra
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How To Cut An Artichoke

Woman hands cutting off the top of an artichoke on a wooden board.
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Here are the ways of preparing artichokes for a variety of cooking methods, from steaming and boiling to roasting and air frying. Master the essential steps of cleaning, trimming, and prepping artichokes to enjoy their delightful flavor and texture in your favorite dishes.

  • Author: Zerrin & Yusuf
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Category: Side Dish
  • Method: Cutting
  • Cuisine: American

Ingredients

Scale
  • 2 fresh globe artichokes
  • 1 lemon

Instructions

Basic Steps for Cleaning and Trimming Artichokes

  1. Rinse the artichoke: Hold the artichoke under cold running water to remove any dirt or debris from the leaves. Gently open the leaves slightly with your fingers to ensure that the water reaches the inner parts.
  2. Remove the outer leaves: Peel off a few of the tough, dark green outer leaves from the base of the artichoke. These leaves can be fibrous and less enjoyable to eat.
  3. Trim the top: Finally, use a serrated knife to cut about 1 inch off the top of the artichoke. Immediately rub the cut side with lemon to prevent it from browning.
  4. Cut off the thorny tips: Using kitchen scissors or a sharp knife, snip off the thorny tips of the outer leaves.
  5. Trim the stem: Cut the stem to about 1 inch in length to make the artichoke easier to handle during cooking. Optionally, you can also use a vegetable peeler to remove the tough outer layer of the stem, exposing the more tender inner part.

Preparing for Different Cooking Methods

  1. Steaming or Boiling: After cleaning and trimming the artichokes, they can be left whole for steaming or boiling. There's no need to remove the choke before cooking, as it can easily be scooped out with a fork after the artichokes are cooked.
  2. Stuffing (Removing the Choke): After cleaning and trimming, remove the top third of the leaves, spread the leaves apart gently, and use a spoon or a melon baller to remove the choke. Coat the inside of the artichoke with lemon juice to prevent discoloration.
  3. Roasting & Air Frying: After cleaning and trimming, cut the artichokes in half or quarters, and remove the choke with a spoon or a melon baller. Rub the cut surfaces and the inner part of the artichoke with lemon juice to prevent browning.
  4. Roman-Jewish Fried Artichokes: After cleaning and trimming, remove as many outer leaves as possible, cut the top third of the remaining leaves, and scoop out the choke. Gently spread the leaves apart like a flower and keep the prepared artichokes in lemon water to prevent browning until ready to fry.
  5. Braising (Down to the Heart): After cleaning and trimming, remove the outer leaves, cut the top third of the remaining leaves, trim the stem and remaining green parts with a paring knife, and remove the choke. Coat the heart with lemon juice to prevent browning before braising.

Notes

  1. Choose fresh artichokes: Pick heavy, tightly closed artichokes with minimal blemishes for the best taste and texture.
  2. Prevent browning: Work quickly, using lemon juice or a lemon water bath to keep cut surfaces from turning brown.
  3. Trim thorny tips: Use caution and trim sharp tips with kitchen scissors or a sharp knife for safer handling and eating.
  4. Use sharp tools: Employ a sharp knife and sturdy tools, like a melon baller or spoon, for easier and safer trimming.
  5. Remove tough parts: Peel off outer leaves and fibrous parts for a better eating experience.
  6. Adapt to the cooking method: Select the appropriate preparation method for your chosen dish and cooking technique.

Nutrition

  • Serving Size:
  • Calories: 69
  • Sugar: 1.8 g
  • Sodium: 72.2 mg
  • Fat: 0.5 g
  • Carbohydrates: 16 g
  • Fiber: 6.9 g
  • Protein: 3.6 g
  • Cholesterol: 0 mg

Keywords: How to cut an artichoke, how to prep artichokes

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Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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