Artichoke (Green and Spiky)

Artichoke (Green and Spiky)

As vegetables go, the Artichoke is among the most fascinating visually. It is as beautiful as it is delightful to eat. You may be interested to know that the Artichoke is actually the bud of a plant from the thistle family and at full maturity, the plant grows to a width of about six feet and a height of three to four. If not harvested from the plant, the bud will eventually blossom into a beautiful, blue-violet flower, which is not edible.
The bud contains the Heart, the delightful, meaty core of the Artichoke, and is topped by a fuzzy center, or choke, which is surrounded by rows of petals, which protect the Artichoke Heart. With their tiny thorns, the Artichoke’s petals reveal their thistle heritage. The thorns aren’t a problem if handled carefully and they soften in cooking. Beware of Artichokes promoted as thorn less, they have smaller Hearts, less meat and their flavor is not as robust. When you prepare an Artichoke, you discard the center “choke” (except in baby Artichokes), but the base of the petals, the center of the stem and the entire Artichoke Heart are completely edible and easy to cook. That’s when all the fun begins!




Buying:

You’ll enhance the pleasure of eating Artichokes if you invest a few extra minutes in making your selection at the local produce section. Pick up the Artichokes and feel the weight. You’re searching for those that feel the heaviest and firmest. Now examine the exterior. You’re looking for Globes that have a healthy green color, compact center leaves and an overall look of freshness (not dehydrated). If you see Artichokes with a blotchy colored or white-blistered exterior appearance, be sure to try one. The appearance of these Artichokes is the result of exposure to colder temperatures and frost. Connoisseurs believe these “Frost-Kissed” Artichokes are more tender and have a flavorful, nutty zest.

KEEPING IT FRESH: CARE, STORAGE AND HANDLING OF ARTICHOKES

Before you get to the really fun stage of cooking and eating your Artichokes, you’ll want to make sure the Globes are in the freshest state possible. For refrigerated storage, slice a dime width off of the Artichoke stem, sprinkle the raw Artichoke stems with water and refrigerate them in an airtight plastic bag. It’s best to cook them within five to seven days after you buy them.

Cooked Artichokes should be cooled completely and covered before you put them in the refrigerator, where they can keep for up to a week. Artichokes are great for cooking the night before. Reheat in the oven or microwave before serving, stuffing, grilling or using as an ingredient in another dish.

Steps on Preparing the Artichoke: