Artful Artichoke Preparation: From Thistle to Table

The video tutorial provides a comprehensive guide on preparing and cooking artichokes. It begins with an introduction to the artichoke, highlighting its thistle family characteristics and the need for careful handling. The tutorial covers the removal of thorny tips and outer leaves, preparation of the stem, and removal of the inedible choke. It also suggests using discarded parts for stock or soup. Finally, it explains how to steam and serve artichokes, emphasizing the importance of lemon water to prevent oxidation.

What is the purpose of using a grapefruit spoon when preparing an artichoke?

What can be made from the parts of the artichoke that are not eaten?

What should you do with the artichoke once it has been cut to prevent oxidation?