How to Prep Artichokes

Today, we had an amazing day in Lucca and Pisa, and I can’t wait to share the photos with you! Unfortunately, because Sadie the camera is totally out of commission (it’s really heartbreaking) I have to wait until the beautiful photos from Ant’s camera are uploaded, so it could be a little while.

Tomorrow we head off to Venice, and I am so excited I could scream – I’ve dreamt of Venice since I was a little girl, and am so excited to see the sinking city tomorrow!

Last night for dinner, we had an amazing frittata inspired by Karina’s, but we added roasted artichokes and a few other delights. Excellent choice, but how to prep the artichokes? Read on…

After being quite terrified of the demonic little vegetables (they have spikes! They look like weapons!) I was so grateful when the kind chefs at Impruneta’s Il Battibecco taught me how to handle them. Turns out, not so scary after all!

If you’re planning on making a lot of artichokes, or not preparing them for a while, put them in a bowl of cool water with lemon, to prevent them from browning.

(source)

1. Put on gloves, because apparently (or at least, as far as I understood with my limited Italian) they will turn your hands black.
2. Remove the outer leaves.
3. Chop the stem to one inch from the base.
4. Peel the stem with a knife.
5. Chop the top spiky parts off (about 1-3 inches off the top.)
6. In a pot with one inch of water, steam the chokes for about 25 minutes.
7. Cook in olive oil, butter, or do whatever you want. The scary parts done.

Enjoy!