on May 25, 2023, Updated Jul 25, 2024 Truth is, the majority of people have no idea how to cut, clean, prep, or eat artichokes and I understand why it can be confusing. I am going to show you the absolute best and foolproof method. You won’t ever need another artichoke recipe after you try this one. Here, artichokes are cleaned and then stuffed with a delicious breadcrumb and Parmesan mixture that will have you licking your fingers and asking for more. You can also dip each leaf into some melted butter and gently scrape the bottom of the leaf with the top of your teeth. The only part of the artichoke that is not edible is the hairy “choke” inside, which we scoop out completely before baking, and the sharp, fibrous outer portion of the leaves. You will need to discard the ‘choke’, toughest outer leaves, and the stiff tips of the leaves prior to cooking. But the bases of the leaves are meaty and tender, and the innermost leaves can be edible in their entirety. The HEART of the artichoke is always the best part of this vegetable. The heart is also called artichoke bottom and it’s the central part of the plant from which all the leaves are attached.
