Artichokes 101
Have you ever looked at an artichoke in the market and thought, “What the heck am I supposed to do with that?” If so, you’re not alone.
Artichokes are odd looking–like a cross between a hand grenade and a cactus. Plus those tiny thorns on the tops of the leaves can give you a nasty prick when you handle one.
Since it’s peak artichoke season, however, I don’t want you to miss out. Eating an artichoke is actually easier than it looks, but it’s helpful to know a few things first:
- An artichoke is actually the edible flower of a thistle plant in the sunflower family. If left to develop, the artichoke will blossom into a spiky, vibrant purple flower.
- Artichokes peak in the spring (March-May) and again to a lesser degree in the fall (October-November).
- Virtually 100% of US artichokes are produced in California because of its Mediterranean climate.
- The vast majority of artichokes for sale at supermarkets are Globe artichokes which are conical in shape with rather pointy leaves and weigh about one pound. A newer variety, the Big Heart, is available at California’s farmers’ markets and specialty markets such as Whole Foods. Though similar in taste to a Globe, the Big Heart weighs closer to two pounds, has rounder, thicker leaves (and, of course, a bigger heart.)
- One medium cooked artichoke is about 65 calories; it has 3 grams of protein, is high in vitamin C and potassium, and has a whopping 41% of your daily fiber needs.
Artichokes have a unique earthy, slightly nutty flavor. The leaves have a meaty “flesh” that is scraped off with your teeth, and the heart (pictured at left) has a rich, buttery flavor and custard-like consistency that is unparalleled.
Artichokes can be steamed, boiled, braised, roasted, and grilled. They can be eaten plain, with dipping sauces, or even stuffed. It’s up to you.
So are you ready to see how to select, clean, cook, and even eat an artichoke? Just click here for Artichokes 101. Then print a copy and take it with you when you go to the supermarket. Chances are you’ll find someone who is looking rather confused next to the artichoke table. Walk over, smile, hand him the tutorial, and say, “You look like you could use this.”
Check out “Taking the Mystery Out of the Artichoke” on NPR for 4 delicious artichoke recipes:
- Artichoke, Asparagus, and Prosciutto Crostini (pictured)
- Creamy Artichoke Soup
- Italian Stuffed Artichokes
- Sausage Stuffed Artichokes
