We trimmed large artichokes for a NYT recipe that we posted here: http://piglettedc.tumblr.com/post/175450786271/bulgar-and-chick-pea-salad-with-oven-roasted This post pertains to method. We generally followed this Gourmet video on how to trim artichokes: https://youtu.be/5o6AaCs4sAw Our modifications: first, we used a large mixing bowl filled with water and the juice of 1 ½ large fresh lemons. Second, we found the following tools useful: chef knife, serrated bread knife, and boning knife. Third, we found it *impossible* to remove the choke with merely a spoon. After peeling the stem and cutting off the top 1/3 of the bulb with a serrated knife, we halved and quartered the artichoke with the chef knife. With each quartered piece, we used a boning knife to cut out the choke, using an angled cut from the base of the stem at the line b/w the heart and the fuzz. While working on one quarter, we tossed the other three quarters in the lemon water to avoid oxidation. After removing each quarter-choke, we placed each piece back in the lemon water. When ready to cook, we dried each piece with a paper towel, tossed in olive oil and a little salt and black pepper, and oven-roasted in a preheated 400 degree oven for 30-35 mins, tossing once midway. (July 2017)
Cooking Adventures 