Artichokes
SPRING VEGETABLE
Description:
Artichokes are a Mediterranean plant resembling a thistle. They are available year round with peak harvest from March to May.
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Selecting:
When selecting artichokes, choose globes that are deep green in color with tight leaves. They should be heavy for their size. If leaf tips show browning, it can indicate either age and/or frost damage (a few brown spots are normal and don't affect the flavor). Be sure to choose artichokes with the least amount of brown spots with leaves that are soft to the touch.
Artichokes can range in color from light green to dark purple.
Storing and Handling:
Artichokes should be eaten as soon as possible but can be stored unwashed in a plastic bag in the refrigerator for a short time.
Preparing:
Boiling: Bring a pot of water (enough to cover artichokes) to a boil, add seasonings if you prefer (salt, pepper, basil, lemon, garlic, and dill are some good choices).
Wash artichokes thoroughly and trim the stem of the artichokes at the bottom and the thistle tips off of the leaves. Open the bud by spreading the leaves apart. Place artichokes in the boiling water, reduce to simmer, cover and cook for 30-40 minutes depending on the size.
Leaves should pull away easily when artichokes are cooked through. Drain and cool. Eat cold or warm (with melted butter).
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Serving Suggestions:
Whole (cooked): Artichokes are usually eaten whole by pulling one leaf off at a time and dipping leaves in melted butter, scraping the tender part of the leaf off between your teeth and discarding the remainder.
Once most of the outer leaves have been eaten, pull the remaining inner leaves from the choke and you will expose the prickly center. Scrape carefully with a spoon to remove the prickly portion to expose the tender heart which can then be dipped in butter and eaten.
Artichoke hearts are sold canned, bottled or frozen.
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Seasonings to use with Artichokes: basil, dill, lemon, garlic and melted butter.
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Quick Salad - Artichoke Recipes:
Crab Salad Recipe
Quick Artichoke Blue Cheese Salad Recipe
Shrimp Pasta Salad Recipe
Return from Artichokes to Spring Produce Guide
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