ALL ABOUT ARTICHOKES
A Little History -- A Mediterranean native, the artichoke was introduced to the New World by French settlers in Louisiana and, later, by Spanish settlers in California. The edible parts of this tall plant are the green, globelike buds, which give the most commonly available variety its name -- GREEN GLOBE. Small young buds about the size of a large walnut are tender enough when cooked to eat whole. Large mature buds develop a fuzzy interior choke that must be removed. The Jerusalem artichoke resembles the regular artichoke in flavor but is a member of the sunflower family.
Artichoke USES -- Whole cooked artichokes are eaten hot, lukewarm, or chilled, most often with a dipping sauce. Hot artichokes are often accompanied by melted butter; lukewarm or chilled artichokes by a mayonnaise or vinaigrette. Large artichokes can be filled with seafood or bread crumb stuffings. Whole bottoms can be stuffed and baked or garnished with poached eggs. When sliced and sautéed, the bottoms can be used as a garnish for pasta, pizza, or omelets. Small artichokes can be fried whole, pickled, steamed and marinated for a salad garnish. Steamed and halved, small artichokes can be added to braised chicken, veal, lamb, or seafood dishes.
Artichoke Selection -- Look for compact, heavy, plump globes that yield slightly to pressure and have large, tightly clinging, fleshy green leaf scales. Avoid browning (indicates old age, injury, or frost) and light weight. Refrigerate fresh artichokes in a plastic bag for up to four days.
Preparing Whole Artichokes -- Trim off thorny tips of outer leaves with scissors or paring knife. Snap or cut off smallest, toughest leaves close to stem. Rub freshly cut parts with lemon to prevent discoloration. Slice stem off to form a flat bottom. Set artichoke, stem side down, on a steamer above at least 1" of boiling water. Cover and steam until bases are tender (30 to 60 minutes, depending on size). Artichokes are now ready to eat or to be used in one of the following preparations.
Microwave Version -- Outside leaves of microwaved artichokes will be tougher than if cooked conventionally. Wash artichokes. Trim stems and thorny tips of outer leaves. Slice away about 1" off of top. Rub cut edges with lemon juice to prevent discoloration. Securely wrap each artichoke in waxed paper or parchment paper. Cook according to the following timetable:
Preparing Artichoke Bottoms -- Use large artichokes only. After steaming remove all leaves and scrape away choke, leaving a shallow cup that can be used to hold hot savory ingredients such as poached eggs or oysters. Leave artichokes slightly underdone if filled bottoms will be reheated with other ingredients.
Artichoke Cups Preparation -- Use large artichokes only. Carefully spread outer leaves to expose heart. Remove small heart leaves and scrape out fuzzy choke with a spoon. Fill hollow with a sauce for dipping outer leaves or a salad such as shrimp with herbed mayonnaise.
Cream of Artichoke Soup -- If you have a lot of leftover leaves from preparing artichoke cups or bottoms, make them into a cream soup. Simmer in chicken stock until quite tender, purée in a food processor or food mill, strain out fibers, add milk or cream, and thicken with a flour or butter roux.
Marinated Artichokes -- Cut cooked artichokes into quarters or smaller wedges. Remove chokes and heart leaves. Trim tops of outer leaves down to entirely edible parts (pull off a leaf and test it). Marinate in a mixture of 3 parts olive oil, 2 parts water, 1 part vinegar or lemon juice, and salt and pepper to taste. Fresh or dried herbs, blanched whole garlic closes, or red pepper flakes may be added to marinade. Store in refrigerator; artichokes will keep for weeks in the marinade.
Steaming Artichokes -- Steaming is a particularly good method for cooking artichokes because it locks in both flavor and nutrients.
Here are some great Artichoke web sites to visit:
How do you eat an Artichoke? -- A single artichoke is an unopened flower bud from a thistle-like plant. The best part to eat is at the base of the leaves, since the rest of the leaf is bitter and tough. Place the leaf into your mouth and draw the leaf through your teeth, removing the tender meat. After eating all meat on the leaves, you will be left with the "choke" or the 'heart of the artichoke' which can be eaten with a fork and is the most succulent portion of the vegetable.
To store, wrap artichokes, unwashed, in a damp towel and store in a plastic bag in the fridge. This will prevent wilting for up to 5 days.
California Artichoke Advisory Board
