This is the softer core. Cut off the pyramid thingy with a knife, or keep peeling the leaves with your hands.... until you reach the choke:
That's the choke, shown in the picture above. It's an uneatable fuzzy part and needs to be scooped out. It can be scooped out with a spoon or a small knife, but my favorite way, and one that works faster, is to use a melon baller.
There's the job all done. Now, with the use of a pairing knife, trim the stem and remove the remnants of the outer leaves from the sides and the bottom. Do you notice that the artichoke heart in the picture looks brownish? That's because the chlorophyll present in the hearts begins to oxidize or loose its green color when exposed to oxygen. Another thing that happens is enzymatic browning (the same thing that happens to bananas). During this process certain enzymes produce melanin when exposed to oxygen. The melanin turns fruits and vegetables brown. To prevent oxidation you must place the cleaned artichokes in an bath with an acid pH. Have a bowl of cold water standing by, 10% of which is vinegar or lemon juice. As soon as the hearts are ready, drop them in this water and leave them there until they are ready to go into the cooking pot. When you add them to the pot, just pull them out of the water bath, but don't use any of the soaking water for cooking.
So the artichokes are ready and waiting in the water bath.
Now, heat 3 tablespoons of olive oil in a large cooking pan. Add the sliced onions and celery and sauté until the onions are soft. Add the scallions and pearl onions and sauté for a few more minutes.
Add the artichokes and dill. Simmer in the broth for 45 minutes to 1 hour, until the vegetables are soft but not mushy.
During the last ten minutes of cooking add the peas.
Taste and add more salt and pepper if needed. During cooking a lot of the liquid will be absorbed or evaporate. Make sure it doesn't totally disappear. If it starts to get low, add more broth or water. On the other hand, if there is too much liquid left over, you can thicken it with a little flour.
Arrange the vegetables on a serving platter and serve. I hope you enjoy this lemony, fresh and delicious vegetable recipe with artichokes.
I am linking this post to Souper Sundays at Kahakai Kitchen.http://kahakaikitchen.blogspot.com/p/souper-sundays.html Every Sunday, Deb, from “Kahakai Kitchen” has a round up of contributed posts featuring recipes of soups, salads or sandwiches, and sometimes stews, too.