A native to the Mediterranean, the artichoke is a perennial in the thistle group of the sunflower family. The artichoke grows wild in the south of Europe and is cultivated in the United States, primarily in California In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of 3 to 4 feet. Its long, arching, deeply serrated leaves give the plant a fern-like appearance. 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.
The thickened receptacle (heart) and fleshy bases of the scales (leaves) of the immature flower are the portions eaten. Choose globes that are dark green, heavy, and have "tight" leaves. Don't select globes that are dry looking or appear to be turning brown. If the leaves appear too "open" then the choke is past its prime. You can still eat them, but the leaves may be tough. (Don't throw these away you can always make artichoke soup). Baby artichokes are fully mature artichokes that grow closer to the ground, sheltered by the larger leaves on the plant. They are easy to cook and prepare because the inner fuzzy portion of the choke does not develop Artichokes are available throughout the year with peak season being from March to May. Fresh artichokes should be put in a plastic bag, unwashed, and refrigerated. It is best to use them within 4 days of purchase.
How To Clean and Prepare Artichokes
- Tap the choke upside down in the sink. Rinse.Leave about 1 1/2" or so of the stem, trim and peel the top layer off the stem. If you rpefer, You may remove the entire stem. Remove the really small leaves along the bottom of the choke. Cut off the top inch or so of the choke to remove the thistles and to even out the top . Use scissors or a sharp knife to trim away all the sharp tips. Place artichokes in a bowl of water lemon juice until you are ready to cook them.
Artichoke eating is a hands-on event, one of the true pleasures of life. Pull each leaf off the choke and hold the pointed end between your fingers and drag the leaf between your teeth. The edible portion is on inside bottom 1/3 of the choke leaf. When the leave are gone, you'll see the heart or flower of the choke. Once you see a bed of fuzzy or hair like strands you've hit the heart. Scoop out the fuzz with a spoon and discard. The rest of the base of the choke is edible, referred to as the heart. For most people the heart is the best part and worth all the work getting there!
For the most delicious stuffed artichoke try the “old-school” Italian restaurant Dominick's (Bronx, NY). It is an experience you will never, ever forget.
Stuffed Artichokes
Tap the choke upside down in the sink. Rinse.Leave about 1 1/2" or so of the stem, trim and peel the top layer off the stem. If you rpefer, You may remove the entire stem. Remove the really small leaves along the bottom of the choke. Cut off the top inch or so of the choke to remove the thistles and to even out the top . Use scissors or a sharp knife to trim away all the sharp tips. Place artichokes in a bowl of water lemon juice until you are ready to cook them.
- Using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Focaccia is a savory bread popular in Liguria.
- 4 large California artichokes
- 2 cups focaccia or herbed bread crumbs
- ½ cup grated Parmesan cheese
- ¼ cup extra virgin olive oil (a bit more to drizzle on top)
- 2 cloves garlic, minced
- 2 tbs chopped Italian parsley, 1 tbs chopped fresh oregano, Salt & pepper
Wash artichokes under cold running water. Cut off stems at base & remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature.
Makes 4 servings.
Courtesy California Artichoke Advisory Board
Grilled Artichokes
(Recipe for 4 artichokes, 8 servings ½ artichoke each)
The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.
Ingredients:
- 4 large artichokes
- ¼ cup balsamic vinegar
- ¼ cup water ¼ cup soy sauce
- 1 T minced ginger
- ¼ cup olive oil
- Slice artichoke tops off, crosswise. Trim Stems.
- Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
- Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
- Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
- Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
6 Serve hot or room temperature
Artichokes Frittata
Baby artichokes have no developed fuzz or fibrous leaves in the center. So, with careful trimming, the artichoke is completely edible.
- 8 fresh California baby artichokes
- 1 quart water
- 1 lemon, juiced
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 4 peppercorns
- ½ pound angel hair pasta
- 3 tablespoons olive oil, divided
- 3 eggs, beaten
- 2 cups heavy whipping cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
- or 1 teaspoon dried basil crushed
- 1 clove garlic, minced
- salt and pepper, to taste
- 1 medium tomato, chopped
- ½ cup sautéed mixed mushrooms
Prepare artichokes: bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves. Cut the stem level with the base and trim any remaining dark green from the base. Cut artichokes in half. Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.
In a large pan bring water, lemon juice, carrot, celery and peppercorns to a boil. Add artichokes and cook until tender, about 7 to 10 minutes. Remove artichokes from liquid and cool. Cook pasta in boiling water until al dente; rinse in cold water and drain. Toss with 1 tablespoon of olive oil; set aside. Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper. Stir in cooked artichokes, pasta, tomato and sautéed mushrooms. Heat remaining 2 tablespoons olive oil in large skillet. Pour in egg mixture. Cook on one side until golden brown and turn to brown second side. Cut into 4 wedges. Garnish with fresh herbs, as desired. Makes 4 servings.
Courtesy California Artichoke Advisory Board
Keeping a can, jar of artichoke hearts in your pantry is a great idea when you need to make a quick dip or a salad. Mix quartered hearts with a can of cannelloni beans and vinaigrette and you have a great salad. A quick dip by putting the artichokes chopped in a dish with mayo, parmesan cheese & spices, heat in microwave for a few minutes & serve with crackers, baguettes slices or endive leaves.
Food411 Artichoke Resources:
Pezzini Farms - to order artichokes, and artichoke products, and more great recipes.
Melissa's - Melissa's invites you to go organic. Search for their organic artichokes.
