Limited Edition Collector Blades
How to Prep Artichokes (Whole and Hearts)
How do you prep an artichoke? Cut off the top inch, snip the thorny leaf tips, trim and peel the stem, and rub cut surfaces with lemon. For hearts, pull off the leaves down to the pale center, trim the base and scoop out the fuzzy choke. A sharp serrated or chef's knife cuts the tough top; a paring knife trims the heart. The Dalstrong Shogun Series 8" Chef's Knife ($129) (8–12° edge, 62+ HRC) handles the top cleanly, and kitchen scissors ($79) snip the leaf tips.
Whole artichokes (for steaming)
- Prepare lemon water. Squeeze a lemon into a bowl of cold water; artichokes brown fast once cut.
- Cut off the top inch with a sharp knife.
- Snip the leaf tips with scissors to remove the thorns.
- Trim the stem, leaving about an inch, and peel its fibrous outer layer with a paring knife ($35).
- Pull off small, tough leaves at the base.
- Drop into lemon water until you cook.
Artichoke hearts
- Snap off outer leaves until you reach the pale yellow-green ones.
- Cut off the top, leaving about an inch above the base.
- Trim the dark green from around the base with a paring knife.
- Halve lengthwise and scoop out the fuzzy choke with a spoon.
- Keep in lemon water.
Prep by cooking method
| Method | Prep |
|---|---|
| Steamed or boiled whole | Top and tips trimmed, stem peeled |
| Grilled | Halved, choke removed, parboiled |
| Roasted or fried hearts | Hearts only, quartered |
| Stuffed | Whole, center leaves and choke removed |
Our picks
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Paring Knife 3.5", Shogun Series, ELITE ($99). A Shogun Series paring knife: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. For trimming hearts.
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). Forged of 420J2 stainless steel. For snipping thorny tips.
How to eat a whole artichoke
Pull off a leaf, dip the base in butter or aioli, and scrape the soft flesh off with your teeth. When you reach the center, scoop out the choke and eat the heart.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you prep an artichoke?
Cut off the top inch, snip the leaf tips, trim and peel the stem and keep it in lemon water. A sharp chef's knife like the Dalstrong Shogun Series 8" Chef's Knife ($129) cuts the tough top cleanly.
How do you keep artichokes from browning?
Rub cut surfaces with lemon and keep prepped artichokes in lemon water.
What part of the artichoke do you eat?
The soft base of each leaf and the heart. Discard the fuzzy choke.
Do you have to remove the choke?
Yes, before eating the heart. It's easy to scoop out with a spoon.
