Artichokes – hearts, leaves and all – are the essence of spring. Eat them raw, roasted, grilled, you name it. But many people are put off simply because they don’t know how to prepare artichokes. Follow the easy steps below – a world of flavour awaits!
Know that you know how to prepare artichokes: try one of these delicious recipes.
Tanya, I am wondering the same thing. It seems confusing and this recipe doesn’t convey what is the choke and heart. I am worried I would discard the wrong thing.
September 22, 2015
Hi Linda,
The heart is the middle tender meaty bit that lives underneath the choke. The choke is the hairy bit that is situated at the base of the artichoke (you’ll reach this once you’ve finished removing all the leaves). Carefully scrap the choke “hairs” of the heart. Some varieties don’t have hearts these days, unfortunately.
Let us know if this doesn’t make sense!
Happy cooking!
The TASTE Team
Tanya
September 11, 2015
What is the difference between the choke and the heart :/?
September 22, 2015
Hi Tanya,
The heart is the middle tender meaty bit that lives underneath the choke. The choke is the hairy bit that is situated at the base of the artichoke (you’ll reach this once you’ve finished removing all the leaves). Carefully scrap the choke “hairs” of the heart. Some varieties don’t have hearts these days, unfortunately.
Tanya, I am wondering the same thing. It seems confusing and this recipe doesn’t convey what is the choke and heart. I am worried I would discard the wrong thing.
Hi Linda,
The heart is the middle tender meaty bit that lives underneath the choke. The choke is the hairy bit that is situated at the base of the artichoke (you’ll reach this once you’ve finished removing all the leaves). Carefully scrap the choke “hairs” of the heart. Some varieties don’t have hearts these days, unfortunately.
Let us know if this doesn’t make sense!
Happy cooking!
The TASTE Team
What is the difference between the choke and the heart :/?
Hi Tanya,
The heart is the middle tender meaty bit that lives underneath the choke. The choke is the hairy bit that is situated at the base of the artichoke (you’ll reach this once you’ve finished removing all the leaves). Carefully scrap the choke “hairs” of the heart. Some varieties don’t have hearts these days, unfortunately.
Let us know if this doesn’t make sense!
Happy cooking!
The TASTE Team