How to clean artichokes? It is essential to know this in order to make the best use of them in the kitchen.Artichokes are versatile vegetables due to the fact that they combine well with many recipes.
The only drawback is that they have to be carefully and patiently cleaned before cooking.
Before cleaning, equip yourself with the necessary tools. We will need a ceramic knife (metal tends to oxidise the artichoke), latex gloves, a vegetable peeler and a digger.
One must also consider the type of artichoke: thorny or non-thorny; the former can also be eaten raw, the latter cooked.
Wash the artichokes under cold running water and at the same time prepare a solution of water and lemon in a bowl.
Proceeding with the cleaning process, remove the outer leaves (bracts) to get to the heart of the artichoke. This should be cut into quarters and immersed in acidulated water to prevent it from turning black.
If the artichoke is to be served fried, used as a condiment for pasta or risotto or for salads, the type of cut will be different. We can use the classic cut into wedges, slices or even julienne.
The same procedure applies to boiled artichokes. The only variation is that once you have cut the stems and removed the fluff, split the artichokes in half lengthwise.
If lemon is not suitable for the recipe to be prepared, an alternative is to soak the cut artichokes in a bowl of cold water and ice. This method will leave the flavour of our vegetable unaltered.
The cleaning of the artichoke remains unchanged until one speaks of 'stuffed artichokes'. In this case, cut the stem first, remove the outer leaves and once you reach the heart remove the so-called 'barbetta'. Meanwhile, with the help of a small digger, hollow out the central part, taking care not to break it. Again, it is good to soak it in acidified water and once drained, it is ready to be stuffed.
It will also be different for artichokes that are suitable for being cooked 'alla giudia'. Cut off the stalk, leaving only about 5 cm. With the help of a vegetable peeler, scrape the outer part of the remaining stem. Remove the tough outer leaves until you reach the softer inner part. As a last step, it is important to open the remaining leaves well, without breaking them. Then, holding the artichoke by the stem, beat it on a chopping board to create a sort of flower shape.
Now you know how to clean artichokes to use them in your recipes.
One last piece of advice. If you forgot to wear latex gloves when cleaning and now have blackened hands and nails, the solution is simple. You will need a lemon and some bicarbonate of soda to quickly rub into the black area. If this trick does not work, try warm water and flour (coconut flour is best) to form a batter. Rub your hands for a few minutes and rinse, the result will be great.
