How to Cut an Artichoke for Steaming or Roasting

Despite their layered petals, odd shape and fuzzy center choke, fresh artichokes are easy to prepare. The edible parts include the pulp inside the petals and the bottom, or heart, which lies under the choke. Learn how to cut an artichoke and start including this mild, nutty-flavored vegetable to your menu.

This technique for cutting artichokes is used for when you’re steaming, roasting or stuffing them.

Kitchen Tools for Preparing an Artichoke

To begin with, you’ll need a sharp knife, like a Gourmet Prep Knife. This knife’s hefty and sharp Double-D® edge easily cuts through the tough stem and top of the artichoke. If you plan to halve the artichokes, the knife also powers through the many layers of the vegetable.

Once trimmed, kitchen shears are the best tool for snipping off the thorny tips of the petals. Cutco’s sharp and rugged Super Shears cleanly cut through the stiff leaves.

Also, have a bowl of water with lemon juice handy that you can place cut artichokes in to prevent oxidization, which causes them to turn brown.

Also note, when cooking artichokes, do not use aluminum pots. They can discolor the pot or cause your artichokes to turn blue or black.

How to Cut an Artichoke

1. Use a Gourmet Prep Knife to trim off the stem.
2. Trim off the top third of the artichoke.
3. Use Super Shears to snip off the top part of each petal to remove the thorny part.

How to eat a steamed or roasted artichoke:

1. Pull off outer petals one at a time.
2. Dip into your favorite sauce or butter.
3. Pull the petal through your teeth to remove the soft pulp and discard the rest of the petal.
4. When you get to the center, use a spoon to remove the fuzzy choke and enjoy the artichoke heart.