The Fastest Way to Clean and Prep an Artichoke

Don’t let the tight bud and prickly leaves keep you from getting at the meat of one of the tastiest vegetables of the season. With a few basic kitchen tools, you can make short work of artichoke prep.

Use a serrated knife to cut off the top of the bud and trim 1⁄2 inch off the stem.

Use kitchen shears to snip off the pointy thorns of the tough outer leaves. Pull off any brown leaves.

Use a vegetable peeler to remove the outer skin on the stem and at the base of the artichoke.

Rub with lemon all over to prevent browning, or submerge the artichokes in lemon water.

Steam the artichokes, stem side up, covered, in a nonreactive steamer with 1 inch of water over medium heat 35 minutes or until easily pierced with a thin knife.