Artichokes look intimidating. Their prickly, spiny leaves look anything but edible. But, those who look past an artichoke’s exterior are rewarded with a wonderfully delicious vegetable. Here is a simple strategy for how to prep an artichoke.

How to prep an artichoke:

1. Rinse artichoke under cold water. (Let water run from the top down into the leaves to remove any lodged dirt).

2. If there are any small leaves on the stem or the base of the artichoke, tear them off.

3. Place artichoke on a large cutting board and with a sharp knife, remove about 1 to 1.5 inchesfrom the top. This can be a lot to cut through – I’ve found a bread knife works well, and saw off the top as if you were slicing a loaf of bread.

4. Cut the bottom of the stem, leaving about 1 inch.

5. With scissors, trim the sharp points off the leaves. (Careful, can be very sharp!).

6. With a vegetable peeler, peel the outer skin off of the stem. (This will allow you to eat it).