The baby artichoke is a nutritious vegetable you can steam, boil, microwave, sauté, stir-fry or grill. It provides your body with vitamin C, magnesium, folate and fiber. A 56-g serving size has 70 mg of sodium, 6 g of carbohydrates, 3 g of dietary fiber, 1 g of sugar and 2 g of protein. Artichokes have no fat or cholesterol. Unlike the full-size versioni, you can almost eat a baby artichoke whole, but you still must peel and discard some of it before cooking.
Step 1
Rinse your artichoke under cold, running water. For the best flavor, brush it with a food brush to remove the thin film around the artichoke.
Step 2
Pinch one of the outermost artichoke petals between your index finger and your thumb, and peel back the petal. Snap off the petal at its base.
Step 3
Peel back and snap off all the outer petals until you reach the layer of petals that are green at the top and a very pale green or yellow below.
Step 4
Chop off the top cone of your artichoke, which is the point where the green color begins. You can leave the top cone on if you are not eating the artichoke whole, but the tips of the petals are sharp and may poke your fingers.
Step 5
Cut off the stems if you plan to eat the baby artichokes whole. Leave the stems on if you plan to eat the artichoke petal by petal with a dip.
Things You'll Need
- Food scrub brush
- Sharp knife
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