Artichoke Preparation

To prepare Whole Artichokes:
Slice about 1 inch of the artichoke top off crosswise.  Trim stem to 1 inch or less, cut off thorns and discard lower leaves. Rinse under cold, running water.

To prepare Artichoke Halves:
Cut in half lengthwise and remove fuzzy centers.

To Prepare Artichoke Quarters:
Cut prepared artichoke halves in half again.

Note: Artichokes discolor very fast when cut.  To prevent discoloration, rub cut surfaces with lemon juice.

To Boil Artichokes:
In a deep saucepan or pot, stand the prepared artichokes in 3 inches of water.  If desired, add olive oil, lemon juice and seasonings.  Bring water to a boil.  Cover and simmer 25 to 40 minutes, depending on size, or until the leaf near the center pulls out easily.  Invert the artichoke to drain.

To Steam Artichokes:
Place the prepared artichokes on a rack over boiling water.  Cover and steam 25 to 40 minutes, depending on size, or until the leaf near the center pulls out easily.

To Microwave Artichokes:
Invert the prepared artichoke in a deep, microwave-safe 1-quart bowl.  Add 2 tablespoons water.  If desired, add oil, lemon juice, and seasonings.  Cover with plastic wrap; prick with a fork to allow steam to escape.  Cook in microwave (600-700 watt oven) at HIGH to 8 minutes. Rotate bowl one-half turn halfway through cooking time.  Let stand, covered 5 minutes.  When done, the leaf near the center will pull out easily. For more than 1 artichoke, adjust size of bowl to accommodate, and a bit more water (2 more tablespoons for 4 artichokes).

Information compiled from The California Artichoke Cookbook by the California Artichoke Advisory Board. For more information on artichoke preparation please visit the California Artichoke Advisory Board on the web at: www.artichokes.org