Title: Artichoke preparing for cooking whole
 Categories: Artichoke, Basics, Mcrecipe
      Yield: 1 Servings
 
           Globe artichokes
           Baby artichokes / Italian
 
  Rinse artichokes. Cut off the tip of each large leaf with a scissors,
  so you won't be pricked by the sharp tips when you're eating the
  leaves. Then with a knife, cut off the top inch or so of the
  artichoke. Cut off stems if you want; you can pare them and cook them
  in the pot alongside the artichoke.
  
  Baby artichokes, of l/2-inch diameter or less, do not need trimming.
  
  Cook immediately after trimming to avoid discoloration. Lemon may be
  used.
  
  After trimming artichokes wash your hands well; they tend to give your
  fingers a bitter taste and will affect the next food you pick up and
  eat.
  
  Recipe