ABOUT THIS PROJECT
In the US, large globe artichokes are frequently prepared by removing all but 5 mm or so of the stem. To remove thorns, which may interfere with eating, around a quarter of each scale can be cut off. To cook, the artichoke is boiled or steamed. A cooked, unseasoned artichoke has a delicate flavour, reminiscent of fried egg white. The core of the stem tastes similar to the artichoke heart, and is edible.