This is my “how to guide” to preparing Globe artichokes.  For those that may want to eat them, but just not sure how or where to start.  Just don’t let the spikes and rough leaves (petals) scare you.

Above is my photo gallery tutorial on how to prepare Globe artichoke.  And don’t worry, you won’t choke on anything when eating them.  Unless of course you become distracted and forget to chew and swallow properly.  Enjoy!

Instructions:

Simply rinse with water.  Pull of the few small bottom leaves.  Cut off the stalk.  Snip off the thorny ends with kitchen scissor.  You don’t have to remove the pointy thorns as they soften up once cooked and are harmless.  But I think it looks more tasty without the thorns.  Cut off 3/4 inch to an inch off the tip of the artichoke.

Cut in half.  Use spoon to scrape off the fuzzy insides.  Then cut again, into 1/4 each.  I find they steam faster when cut up and easier to eat too.  The lemon or lime juice comes in handy to squeeze on cut pieces.  It prevents it from turning brown.

Now steam for about 30 minutes or less.  When the bottom leaves fall off easily is when it’s done.  Also notice the color too.  It will be less green.

That’s it!  Serve with a bit of lime or lemon juice, dash of olive oil and salt to taste.  Add black pepper if desire.  The possibilities are endless.

How to eat:  Take each leave (petal) and pull through teeth to remove the soft and delicious pulp.  Discard remaining leave.  Some people also prefer to dip it sauce or even salad dressing.

Once you are done with the leaves you will come to the remaining heart of the artichoke.  With one Globe artichoke you can get what is equivalent to 4-5 baby artichokes.  A bit meatier versus too.  But the young ones are also good, very tender and no need to remove the inner fuzz.

It’s not as difficult as it looks and is really worth it.  Especially the soft and creamy “heart”.

Nutritional Facts from the Artichoke Board of California:

Some new exciting studies have shown that artichokes contain an unusual amount of anti-oxidants, in the form of phytonutrients and in a study done by the United States Department of Agriculture, artichokes rank as the number one vegetable in ant-oxidant count.  Among the most powerful phytonutrients are Cynarin and Silymarin, which have strong positive effects on the liver. It is interesting to note here, that over the years, artichokes have been reputed to help in the cure of liver diseases, liver cancer and to cure hangovers!