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Also
learn about the
History and Legends of Artichokes
and also check out
Artichoke Recipes.
When fresh artichokes are in
season, I could eat them everyday. This simple preparation is my favorite way to serve
them. Artichokes are beautiful to look
at and also make an impressive starter for your dinner party. Instead of butter for
dipping, I use an mayonnaise and mustard dip (see recipe below).
 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.
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.
Also
learn about the
History and Legends of Artichokes
and also check out
Artichoke Recipes.
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.
How To Prepare and Cook
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.
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Wash under cold, running water.
Pull off lower petals and cut
off stem.
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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.
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How To Make 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.
How To Prepare 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.
How To Prepare Artichoke Hearts:
Into a large bowl, squeeze the
juice of 1
lemon into 1 quart of the water. As you prepare and cut your artichokes, dip
into the lemon/water to prevent discoloring (oxidizing).
Using a sharp knife, cut the
stems off of the artichokes even with the bottoms. Pull off and discard all
leaves.
Using a small pairing knife,
trim the remaining dark green surfaces at the base of the artichoke,
including the stalk.
The choke (hairy fibers in the
centre of the artichoke) need to be removed. Using a melon baller or a
spoon, remove and discard the choke. Trim the bottoms and put the trimmed
artichoke hearts in the lemon water.
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:
Recipe Type:
Salad and Salad Dressing,
Artichokes
Yields:
2 serving
Prep time: 40 min
Ingredients:
2 tablespoons light mayonnaise
1 teaspoon prepared mustard
2 large
artichokes
1 tablespoon
lemon juice
Preparation:
In a small bowl, combine mayonnaise and mustard. Cover and refrigerate until ready
to serve.
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.
Whole Artichokes -
Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
|
artichokes,
large |
2 |
0 |
50 |
|
lemon juice |
1
tablespoon |
0 |
10 |
|
mayonnaise,
light |
2
tablespoons |
4 |
50 |
|
mustard,
prepared |
1
teaspoon |
0 |
5 |
|
Recipe
Totals |
|
4 |
115 |
|
Recipe makes 2
servings.
Per Serving - 2 fat grams, 57 calories
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