How to prepare artichokes for different recipes

Artiċokk : Jerusalem Artichokes

Aqra bil-Malti : Kif tipprepara l-qaqoċċ għal riċetti differenti

The Artichoke is a common native Mediterranean plant which is grown mainly in Italy, Spain and North Africa. At this time of year, fields are full of this plant which forms part of the thorn family (Cynara scolymus) in Malta too. The edible part of the artichoke is in fact the bud from which the flower blooms and the artichoke heart is the flower which is yet to bloom. Apart from the fact that artichokes are very popular in recipes and are extremely versatile, they are also used to make tea and also liquor. It is also a medicinal plant since it is one of the vegetables which contains the highest amount of antioxidants. It also helps the digestive system and liver function, and lowers blood cholesterol levels. 

Before attempting any artichoke recipes it is better to learn how to clean and prepare them; unless you will be using it whole. The first thing that you need to do is to prepare a bowl of water with lemon juice or vinegar added to it. This prevents the areas you have cut from turning black. It is also a good idea to rub lemon juice into the cut areas before adding it to the water – you can use the piece of lemon which you would have used to add juice to the water.

If you are going to clean the artichoke to stuff it and need to use it whole:
1) Cut the stalk around 1cm away from the bottom of the artichoke.
2) Remove the harder external leaves.
3) Using a knife, cut off 2cm from the surface of the artichoke.
4) Using a pair of scissors cut off the pointy parts of the rest of the leaves.

If you need artichoke hearts:
1) Remove all the dark green leaves until you are left with only the light green ones.
2) Cut off the stalk and keep just 2cm of it.
3) Cut off a third from the surface of the artichoke.
4) Using a small knife, peel the remains of the leaves from the lower part of the artichoke.
5) Cut the artichoke in two length-wise and with a spoon or melon baller remove the rough internal part and discard.

If you need the bottom of the artichoke:
1) Remove all the dark green leaves until you are left with only the light green ones.
2) Cut off all the leaves from the bottom.
3) Using a small knife cut out the stalk completely in order to have a flat bottom and remove the remains of the leaves from around it.
4) With a spoon or melon baller remove the rough internal part and discard.

Every time you prepare an artichoke, rub it with lemon and place it in a water bowl until you are about to use it.

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