Sometimes you want to get right to
the heart of the matter, in this
case the heart of the glorious
fresh artichokes that arrive each
spring. Here's how to trim an
artichoke to get that heart, which
you can use for all sorts of
recipes, such as oil-poached
artichoke salad or sauteed
artichoke hearts. You don’t have
to discard the leaves. You can cook
them, steam them as you would a
whole artichoke. You'll need a
sharp paring knife, a large empty
bowl for leaves, and a large bowl
filled two-thirds with ice water.
