How to Prep Young Artichokes - CHOW Tip

Elaine Johnson, associate food editor for Sunset magazine, preps baby artichokes the way you're supposed to, removing the stem and all of the tough outer leaves. Then you cook the artichokes up real good!

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TRANSCRIPT
Baby artichoke that's been trimmed the right way is tender and completely edible all the way to the heart. But if it hasn't been, you're going to get a mouth full of fiber or worse, spines. Trim off the stem flush with the base. Then start pulling off the leaves and you've really got to pull off a lot. Get down to the tender yellow part. Chop off the top third or so, that's where those spines are, and trim off the last little fibrous bits from the base. Now they're ready to cook. I love to cut them in half, coat them in a little bit of egg and then some bread crumbs with marjoram and saute them in some good extra virgin olive oil.