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How to Trim Artichokes

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In the video below, Amanda & Merrill demonstrate for The Today Show's Cooking School series how to get down to the good stuff of an artichoke -- the heart! -- without injury by choke or thorn.

Once freed from their protective gear, the hearts are ready for braising in olive oil or herbs or pan-frying, a la dymnyno's Heart of Gold (with creamy cumin-lime dipping sauce).

You can also watch a larger version of the video -- which was shot and edited by the multi-talented Katie Quinn -- here.



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