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Cooking Whole Artichokes
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In full
growth, the plant spreads to cover an area about six feet in diameter
and reaches a height of three to four feet.
The "vegetable" that we eat
is actually the plant's flower bud. If allowed to flower, the blossoms
measure up to seven inches in diameter and are a beautiful violet-blue
color.
They are available twelve months a year with the peak season in the spring and fall. There are more than 140 artichoke varieties but less than 40 are grown commercially. Today most artichokes grown worldwide are cultivated in France, Italy, and Spain, while California provides nearly 100 percent of the United States crop. One hundred percent of all artichokes grown commercially in the United States are grown in California. Artichoke fields are maintained in perennial culture for five to ten years. Each cropping cycle is initiated by "cutting back" the tops of the plants several inches below the soil surface to stimulate development of new shoots. The operation called "stumping," is timed to regulate the new harvest season. Purchasing Artichokes: One medium to large artichoke will yield approximately 2 ounces of edible flesh. If the artichoke feels heavy for its size and squeaks when squeezed, you have found a fresh artichoke. Select globes that are deep green, with a tight leaf formation, and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage. Frost-kissed Artichokes - Fall and winter artichokes may be darker or bronze-tipped or have a whitish, blistered appearance due to exposure to light frost. This is called "winter-kissed." These frost-kissed artichokes are considered to be the most tender with intense flavor. Look for tender green on the inside of petals. Frost-kissed artichokes are available sporadically, when temperatures in the growing regions dip below 32 degrees. If your are a "choke" lover, you'll want to snatch these babies up whenever you see them. To tell the difference between an artichoke that has been frost-kissed and one that has been just plain abused, try to peel the brownish flakes with your fingernail. If the flakes peel off, it a frost-kissed artichoke.
Avoid artichokes which are wilting, drying or
have mold. Storing Artichokes: To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do no wash before storing. They should last a week when stored properly.
Linda's Artichoke Recipes: Artichoke and Mushroom Casserole
Artichoke Benedict Artichoke Mushroom Cannelloni Lasagna Artichoke Napoleon Baby Artichokes
Cooked Whole Artichokes
Grilled
Baby Artichokes Stuffed Artichokes with Smoked Salmon Salad
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Also learn about the History and Legends of Artichokes Preparing Artichokes: Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color. TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.
Making Artichoke Cups for Stuffing:
Some recipes call for the choke to be removed to make a "cup" for stuffing. It's easier to do this after the whole artichoke has been cooked. Prepare the vegetable as for serving whole. Boil, steam, or microwave, then let stand until cool enough to handle. Spread the outer leaves apart, pull out the petals covering the choke, and use a teaspoon to scrape out the choke. The artichoke can be stuffed and then either served as is or baked. Preparing Baby Artichokes :Baby artichokes are not a separate variety but merely smaller versions of larger artichokes. Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth. Baby artichokes are sold in plastic bags or loose. Their size can vary from walnut to jumbo egg size. Size is no indication of age. (Some babies are bigger than other babies!) Choose baby artichokes that are firm and heavy for their size. Most have no fuzzy choke. Bend back lower, outer petals of
artichokes until they snap off easily near base. Continue doing this
until you reach a point where the leaves are half green (at the top) and
half yellow (at the bottom). Using a sharp stainless steel knife, cut
off top third of artichokes or just below the green tips of the petals.
Pare all remaining dark green areas from bases. Cut off stems. Halve or quarter as desired. If center
petals are purple or pink remove center petals and fuzzy centers. Dip or
rub all surfaces with lemon juice. Cook as directed in recipes. Small artichokes, which are being shipped fresh more frequently today, make a savory appetizer, salad or vegetable accompaniment when marinated, either whole or cut lengthwise in halves. They are also delicious in poultry, beef, pork or lamb stews. Artichoke Heart Slices: Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke base. Continue to snap off and discard thick petals until central core Of pale green petals is reached. Cut off stems and top 2 inches of artichokes; discard. Pare outer dark green layer from artichoke bottoms. Cut in half lengthwise. Cut out center petals and fuzzy centers. Dip or rub all surfaces with lemon juice. Cook as directed in recipes. Etiquette of Eating Artichokes: It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now. Pull off a leaf, holding it by the pointed end. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke). Just before you get to the very center, leaves will become almost white with purple tips. Be careful of these leaves because their purple ends are prickly. When the leaves are pulled, you will be left with the base, the heart, crowned with a fuzzy patch. You have now reached the best part of all, the very reason for eating artichokes: the heart. Carefully scoop away the fuzzy stuff with your knife or spoon (though a properly prepared artichoke will already have the choke removed). With knife and fork, cut bites from the heart like pieces of prime fillet. If you're provided with a dip
such as a vinaigrette or mayonnaise, put a small part of the
edible portion of the leaf in the dip and scrape with your teeth
as directed above. Don't overdo it on the dip or you won't taste
the artichoke.
Linda's favorite way to eat whole artichokes: 2 tablespoons light mayonnaise Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color. TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes. In a large pot (big enough to hold the artichokes in a single layer), add approximately 2 cups of water and the remaining lemon juice; bring to a boil. Place the prepared artichokes in the boiling water, cover with lid, reduce heat to simmer, and let cook for approximately 20 to 40 minutes (depending on size). The artichokes are done when the leaves pull away easily. Remove artichokes from the boiling water with tongs and drain them upside down in a colander (after cooking, artichokes can be stored in an airtight container for a maximum of 3 days). Bring to room temperature before serving. Serve warm or cool with mayonnaise/mustard dip. Makes 2 servings.
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The artichoke is a
perennial in the thistle group of the sunflower family and is believed
to be a native of the Mediterranean and the Canary Islands. 
