Artichokes
By Jennifer A. Wickes
Copyright 2002
History / Geography
California touts being the major US producer of artichokes, and France, Italy and Spain are the major European producers.
Science
The artichoke is the flower bud of a thistle plant. Its biological name is Cynara Scolymus.
Varieties
There are three types of artichokes: Globe, Jerusalem and Chinese (Japanese). All of which are unrelated! The true artichoke is the Globe artichoke, and there are over 50 varieties!
Season
March though May
How to Select
You will want to choose an artichoke that has tight leaves, one that is heavy for its size, with a deep green color and when the leaves are rubbed together, there should be a squeaking sound.
Avoid any artichokes that have cracked leaves or are showing any brown discoloration.
Artichokes can also be found canned in a brine solution and in a jar in an oil based marinade.
Storage
Store artichokes unwashed in a plastic bag in the refrigerator for no longer than 4 days. After cooking, artichokes can be stored in an airtight container for a maximum of 3 days.
Nutritional Qualities
Artichokes contain high levels of potassium and Vitamin A.
Additional Facts
Jumbo artichokes are best for stuffing, where as baby artichokes are best for sautéing. The baby artichokes tend to be more tender, and the rounder the artichoke, the bigger the heart!
The bottom of the artichoke is flat and dish-shaped at the stem below the leaves.
The heart is the young, bud-shaped inner leaves. It is soft and not yet fuzzy!
Wine Pairings
Fume Blanc, Pinot Grigio, Chenin Blanc Spices
bouquet garni, herbes de Provence, marjoram, paprika, parsley and savory
Servings
1 large or 2 small artichokes per serving
Preparation
Trim the bottom of the artichoke, so it is flat. Then slive off the top 1/3.
Microwave: Cut off the top 1/3, wrap in waxed paper. Cook for 5 - 8 minutes, and allow to sit for 5 more minutes.
Boil: Cover for 30 - 40 minutes.
Steam: 25 - 35 minutes.
When the center leaves pull out easily, the artichokes are cooked.
To remove the fuzzy choke: cool slightly, separate leaves and twist it out. Scrape off fuzz with a round bladed knife or a spoon.
By Jennifer A. Wickes
Copyright 2002
History / Geography
California touts being the major US producer of artichokes, and France, Italy and Spain are the major European producers.
Science
The artichoke is the flower bud of a thistle plant. Its biological name is Cynara Scolymus.
Varieties
There are three types of artichokes: Globe, Jerusalem and Chinese (Japanese). All of which are unrelated! The true artichoke is the Globe artichoke, and there are over 50 varieties!
Season
March though May
How to Select
You will want to choose an artichoke that has tight leaves, one that is heavy for its size, with a deep green color and when the leaves are rubbed together, there should be a squeaking sound.
Avoid any artichokes that have cracked leaves or are showing any brown discoloration.
Artichokes can also be found canned in a brine solution and in a jar in an oil based marinade.
Storage
Store artichokes unwashed in a plastic bag in the refrigerator for no longer than 4 days. After cooking, artichokes can be stored in an airtight container for a maximum of 3 days.
Nutritional Qualities
Artichokes contain high levels of potassium and Vitamin A.
Additional Facts
Jumbo artichokes are best for stuffing, where as baby artichokes are best for sautéing. The baby artichokes tend to be more tender, and the rounder the artichoke, the bigger the heart!
The bottom of the artichoke is flat and dish-shaped at the stem below the leaves.
The heart is the young, bud-shaped inner leaves. It is soft and not yet fuzzy!
Wine Pairings
Fume Blanc, Pinot Grigio, Chenin Blanc Spices
bouquet garni, herbes de Provence, marjoram, paprika, parsley and savory
Servings
1 large or 2 small artichokes per serving
Preparation
Trim the bottom of the artichoke, so it is flat. Then slive off the top 1/3.
Microwave: Cut off the top 1/3, wrap in waxed paper. Cook for 5 - 8 minutes, and allow to sit for 5 more minutes.
Boil: Cover for 30 - 40 minutes.
Steam: 25 - 35 minutes.
When the center leaves pull out easily, the artichokes are cooked.
To remove the fuzzy choke: cool slightly, separate leaves and twist it out. Scrape off fuzz with a round bladed knife or a spoon.
The copyright of the article Artichokes in Cooking for the Season is owned by . Permission to republish Artichokes in print or online must be granted by the author in writing.
