 Artichockes 101
Your step-by-step guide to serving artichokes with ease
April 2007 | by Deborah Thompson
Reprinted with permission from Taste For Life
Artichokes have been a part of Mediterranean cuisine for thousands of years, but it wasn’t until the twentieth century that they were grown in the U.S. Most of our artichokes come from the Monterey Bay area of California’s central coast. In fact, Castroville has proclaimed itself the “Artichoke Center of the World.”
A Fascinating Plant
The globe artichoke (Cynara scolymus) belongs to the thistle group of the sunflower family. For centuries the artichoke was used as a diuretic and a breath freshener. Today we recognize these vegetables as packages of vitamins, minerals, and phytochemicals, including powerful antioxidants. Artichokes are excellent sources of vitamin A, folic acid, magnesium, and potassium.
How to Select and Store
California artichokes are available all year. Their peak season, however, is from March through May with another harvest in October. Choose artichokes that are heavy and compact. The leaves should be thick and sturdy and closed or nearly closed. Avoid artichokes with large areas of dark color on the leaves.
When you get them home, do not wash, but refrigerate in a perforated plastic bag, where they’ll keep for 4 to 5 days. After cooking, refrigerate leftovers in a plastic bag for no more than 2 to 3 days.
How to Prepare
- Wash artichokes under cold running water.
- Pull off any lower petals that are small or discolored.
- Cut stems close to base. (Use stainless steel knife to prevent discoloration.)
- Cut off top quarter of tips of petals, if desired. (Some people like the look of clipped petals, but it isn’t necessary to remove the thorns. They soften with cooking and pose no threat to diners.)
- Plunge artichokes into acidified water to preserve color. (One tablespoon vinegar or lemon juice per quart of water.)
How to Cook
Boil
Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. (Oil, lemon juice, and seasonings can be added to cooking water, if desired.) Cover and boil gently 25 to 40 minutes, depending on size, or until a petal near the center pulls out easily. Stand artichokes upside down on a rack to drain.
Steam
Place prepared artichokes on a rack above an inch or two of boiling water. Cover and steam 25 to 45 minutes, depending on size, or until a petal near the center pulls out easily.
How To stuff after cooking
-
Gently spread leaves until center cone is reached. Pull out.
- With a spoon scrape out any purple-tipped leaves and fuzz.
- Stuff center cavity with your favorite mixture
Per serving: 427 Calories, 16 g Protein, 58 g Carbohydrates, 14 g Fiber, 17 g Total fat (2 g sat, 11 g mono, 3 g poly), 202 mg Sodium, HHH Vitamin E, Folate, Magnesium, HH Vitamin B3 (niacin), C, Copper, Iron, Phosphorus, H Vitamin B1 (thiamine), B2 (riboflavin), B6, Pantothenic acid, Calcium, Manganese, Potassium, Zinc
Fit to Dip
For a great icebreaker, serve artichokes with dip at your next party. (Be sure to provide a bowl for discarded leaves.) Pull fully cooked individual leaves from their fleshy base one at a time. Dip leaf into sauce and bite down, pulling the leaf, curved side down, through clenched front teeth to scrape off the edible 20 percent of the leaf. Then discard the leaf. |
