Originally published March 26, 2008 at 12:00 AM | Page modified April 17, 2008 at 2:27 PM
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Print viewRecipe: Artichoke Bottoms
Makes 4 artichoke bottoms
½ lemon
4 globe artichokes
1. Squeeze juice of half a lemon into a medium bowl and fill with cold water. When cutting the artichokes, drop into the lemon-water to keep from browning.
2. Trim all but 1 inch of stem from artichoke. Pull off the green outer leaves from the base of the artichoke. Continue to remove the leaves until only the pale yellow ones are left.
3. Cut off the cone of leaves at the top. Then cut bottom into eighths through the stem end. With a paring knife, pare away the tough green skin and bumpy surface from the base of the artichoke. Cut off and discard the furry choke. The artichokes bottoms are now ready for sautéing.
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