When it comes to artichokes, there are certain parts that cannot be eaten. However, it’s important to note that this only applies to mature artichokes. Baby artichokes are an exception, as their entire choke is edible.
1. Discard the center “choke”: The most important part to remove is the center “choke” of the artichoke. This is the fuzzy, inedible portion that can be found in the center of the artichoke. It’s important to remove this before cooking or eating the artichoke.
2. Remove the base of the petals: While the outer petals of the artichoke are edible, the base of the petals can be tough and fibrous. It’s best to remove the tougher portion of the petals before cooking or eating the artichoke.
3. Center of the stem: The center of the artichoke stem is generally too tough and fibrous to be eaten. It’s best to trim off the stem and discard it. However, some people choose to peel the outer layer of the stem and cook it separately, as it can be tender and flavorful.
4. Edible parts: The remaining parts of the artichoke are completely edible and can be enjoyed. This includes the tender and flavorful artichoke heart, as well as the softer portions of the petals closer to the center.
When preparing artichokes, it’s important to trim and discard the inedible parts to ensure a pleasant eating experience. However, it’s worth noting that personal preferences may vary. Some individuals may choose to eat certain parts that others would discard. It’s all about finding what you enjoy and experimenting with different cooking methods and recipes.
Personally, I have encountered artichokes with tough center chokes that made them nearly impossible to eat. It was a disappointment, as I had been looking forward to enjoying the heart of the artichoke. However, I have also had the pleasure of cooking and eating artichokes with tender and delicious hearts, which made the effort of preparing them well worth it. It’s all about finding the right artichokes and knowing how to properly prepare them.
