If you have been intimidated by this unique vegetable, take heart! Artichokes may look strange, but give them a try and enjoy their delicate flavor. They are easy to prepare and fun to eat.
Forty varieties of artichokes are grown for food, with the globe variety being most commonly available in the United States. The edible portion is the flower bud, formed before the flower begins to bloom.
Artichokes have been cultivated since the eighth century B.C., and they are enjoyed by cultures around the world. In Italy, which is the top producer, they are eaten on pizzas, deep-fried whole or thinly sliced in vinegar and olive oil. Spain prefers younger, smaller chokes cooked in barbecue ashes, or added to paella or frittatas. Vietnam produces artichoke herbal tea. Artichokes stuffed with lamb and herbs is a staple in the Middle East and North Africa.
This versatile vegetable is loaded with antioxidants and phytonutrients, vitamins and fiber. One medium artichoke has only 65 calories.
Peak seasons are spring and fall. Choose heavy, firm artichokes with a fresh green color and tightly formed leaves. When the leaves are squeezed, you may hear a slight squeaking sound, indicating freshness. Fresh artichokes will last up to a week in the fridge; just cut off a bit of the stem and sprinkle with a few drops of water and place in an airtight container. Baby artichokes are becoming more popular. Their size can vary from walnut to jumbo egg size and most have no fuzzy choke. Size is no indication of age.
Artichokes can be prepared many ways after they have been well rinsed and the pointy tips cut off. Steam them in a steamer basket, stem facing up, for about 30 minutes for a medium sized artichoke. To boil, add a little lemon juice to the water, bring to a boil and simmer for 30 minutes. Note: Aluminum pots will turn the artichokes dark, so always use stainless steel or glass pans. For baking, separate the leaves to allow a drizzle of olive oil and your favorite herbs between the layers, wrap in a double layer of foil, place on a baking sheet for one hour at 425 degrees. These cooking times are for medium globes; add extra time for large artichokes. My favorite method is to cook them in a pressure cooker for 12-15 minutes, depending on size.
Undercooking artichokes will cause them to be tough, when overcooked they can be mushy. A perfectly cooked artichoke should hold its shape, and the center leaves should pull out easily.
A favorite way to eat artichokes is to pull the leaves off, one by one, and pull them through your clenched teeth to scrape out all the delicious pulp. The leaves can be eaten plain or dipped in melted butter, mayonnaise, vinegar, aioli or hollandaise sauce. Use a spoon to scrape off the thistle — your reward is the heart, considered by many to be the best part.
Artichokes can be served as an appetizer or a side dish. Stuffed artichokes serve as a delicious addition to a meal, and artichoke hearts can be added to salads and pastas. Another popular way is to stir cooked, chopped hearts into mayonnaise and parmesan cheese. Bake until bubbly for a delicious dip.
To freeze, blanch the artichokes for 7 minutes, drain well and pack in freezer bags, squeezing out as much air as possible.
For additional artichoke recipes, check out Chef Scotty’s Market Fresh Recipes at http://ext100.wsu.edu/clark/?p=8163.
Judi Seifert is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=1134. Have questions? Call MFP Helpline: 360-397-6060 ext. 5366, or join Facebook Discussion Group “WSU Home Food Preservers – Clark County.”
