To prepare, rinse, trim 1 inch off the top of the artichoke, then trim half inch off the bottom stem. Slightly spread open the petals. Place in water with lemon juice to prevent browning before cooking. Steam to cook, then serve with dipping sauces such as mayonnaise or balsamic vinegar.After enjoying the leaves, scoop out the fuzzy center “choke” prior to eating the inner heart.
Great source of vitamin C, and fiber.
How to Store
Artichokes should keep for 4 to 5 days if you store them unwashed, in a plastic bag, in the refrigerator. If the stems are still attached, you can stand the artichokes upright in a bowl of water as you would cut-flowers, then refrigerate.