Baby Artichokes

Intimidated by the idea of preparing baby artichokes? Here's everything you need to know about cleaning, storing and cooking the little guys.

Baby artichokes are small artichokes that grow in clusters, low on the stalk, shaded by larger artichokes at the crown of the plant. They are harvested while still petite, are very tender, and because they have no “choke are easy to clean and prepare once you know the steps.

Lucky for you, we’ve got your step-by-step guide right here!


1.Using a serrated-blade knife, (trust us, a non-serrated knife won’t cut it!) cut off the top third of the baby artichoke and discard the trimmings.

2.At the base of the artichoke, pull back each dark outer leaf and snap it off until you reach the tender, pale green inner leaves. You’ll be able to feel the difference between the tough and tender leaves.

3.Use a vegetable peeler to remove the tough outer layers around the stem until you reach the pale layer underneath. With a paring knife, trim any remaining dark green or tough parts around the edge and underside.

4. Lastly, clean around the stem until the artichoke is smooth and uniformly pale in color. Then cut off the tough bottom portion of the stem.


Once cleaned, the baby artichokes can be rubbed with the cut side of a lemon half and used immediately, or stored in the refrigerator for up to two days. To store in the fridge and prevent browning, place the artichokes in four cups of water mixed with the juice of two lemons.


Once trimmed, artichokes can be cut in half and steamed for 15-20 minutes until tender, then tossed in a mixture of olive oil, lemon juice, salt & pepper for use in many recipes and to replace preserved artichokes.

Recipe Recommendation

We love Eric Ripert’s Artichoke, Fennel + Arugula Salad that was featured in the Wall Street Journal’s “Slow Food Fast” column in 2012.  Get it here.