Sometimes you want to get right to the heart of the matter, in this case the heart of the glorious fresh artichokes that arrive each spring.
Here’s how to trim an artichoke to get that heart, which you can use for all sorts of recipes, such as oil-poached artichoke salad or sautéed artichoke hearts.
You don’t have to discard the artichoke leaves. You can cook them, steam them as you would a whole artichoke. (Leaves? Petals? More accurately bracts. The artichoke is a thistle, a flower and the “leaves” are actually a special form of leaf that surrounds the budding flower that are called “bracts”.)