01 of 07
Start With Fresh Baby Artichokes
Trimming baby artichokes involves a bit of work, so you want to start with the best artichokes possible. Baby artichokes should have tight, compact heads and fresh-cut stem ends. Like most vegetables, they should feel heavy for their size. If you can't prepare them right away, store them loosely wrapped in plastic in the fridge for a few days.
Be sure to fully trim each artichoke before starting on the next one; it will go faster and you'll have to keep fewer piles on the counter.Continue to 2 of 7 below.
02 of 07
Remove the Outer Leaves
Working with one baby artichoke at a time, pull off and discard the tough outer leaves. Rip the leaves off in the opposite direction of how they're growing, pulling down and away from the artichoke so you bring as many extra tough fibers with the leaf as possible.Continue to 3 of 7 below.
03 of 07
Reveal the Light Green Leaves
Keep removing the outer leaves until the leaves remaining are mostly kid-glove soft and so light green they could be called yellow. It is better to overdo it and remove a few extra tender leaves than to end up with tough, inedible baby artichokes!Continue to 4 of 7 below.
04 of 07
Cut Off the Tops of the Leaves
Cut off and discard the dark and medium green tops of the remaining leaves.Continue to 5 of 7 below.
05 of 07
Cut Off the Stems
Cut off and discard the stem end. When trimming larger artichokes, I often peel the stem, since the part beneath all the fibrous exterior is tender and delicious. With baby artichokes, though, there's just not enough "meat" in there to bother with all that peeling. Go ahead and cut it off.Continue to 6 of 7 below.
06 of 07
Trim the Sides
Using a sharp paring knife, cut off and discard any remaining dark or medium green parts along the sides of the artichoke.Continue to 7 of 7 below.
07 of 07
Finished Trimmed Baby Artichoke
Behold! You have successfully trimmed a baby artichoke. No need to open it up and scoop out the choke - those nasty fibers aren't developed in baby artichokes, to the whole thing is edible.
To keep it from oxidizing and turning an unattractive dark brown (though it will still taste good), immerse it in acidulated water (about 2 tablespoons white vinegar or lemon juice to 1-quart cold water). Repeat with any remaining baby artichokes.