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How to Clean Artichoke Bottoms for Use in Moroccan Recipes

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Whole Fresh Artichoke
How to Clean Artichoke Bottoms for Use in Moroccan Recipes

The desired artichoke bottom is the fleshy receptacle or base, hidden beneath the outer leaves.

Photo © Christine Benlafquih

Artichoke bottoms are used in Moroccan cooking. The photos and instructions on the following pages will show you how to work with fresh artichokes to yield a cleaned and pared bottom, ready for use in Moroccan recipes.

Make sure you have ample work space since you'll end up with lots of trash from the artichokes. Be careful of any thistles which may be at the tops of the outer leaves.

You'll need:

  • a small, sharp paring knife
  • a large bowl
  • one or two fresh lemons, quartered
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