When we prepare artichokes in the kitchen, we often find ourselves discarding a significant amount of the outer leaves and stems, considering them unusable. However, these "scraps" conceal surprising ...

Don't be intimidated by its appearance: find out what top chefs at Ama Ristorante and Amber in Hong Kong, and Published on ...

2. Pluck off the outer leaves of the artichoke until you get down to a lighter green color. That means you're getting to the edible part. 3. Trim and peel the artichoke's stem. You can use a knife ...

Beneath the spiky leaves, fresh artichokes are delicious harbingers of spring. Here’s how to cook them five ways, from steaming to grilling. Sonja Overhiser is a cookbook author and food writer ...

Baked Stuffed Artichokes make a great first course in place of a salad for Passover. It's a delicious, filling, and very ...

Discard the tops of the artichokes. Remove and discard the stem and pull off the tough outer leaves at the base. Trim around the base of the artichoke to remove what remains of the tough outer ...

Cut about 1" from the top. Discard cuttings. 3. Remove stem of artichoke. Discard stem. 4. Remove small bottom leaves from artichoke. Discard leaves. 5. Using scissors, remove the tips of all ...

Bring a large pot of salted water to a boil. Trim stem of each artichoke to 1 inch, and snap off dark outer leaves. Use a sharp knife to trim off the top 1 inch from the artichoke leaves.

Remove the stem of the artichoke to within 1cm/½in of the base. Peel off the outer leaves until you reach the pale coloured centre. Cut the body of the artichoke in half horizontally. Remove the ...

A globe artichoke is the edible flower bud of the artichoke plant, which belongs to the thistle family, and is the most common type of artichoke. Baby artichokes are smaller versions of the globe ...