Artichokes
Artichokes are a unique and versatile vegetable with a peak season in the spring and again in the early fall. They are a staple in Mediterranean cuisine, particularly Italian and French, and are also used in Middle Eastern dishes. Artichokes can be steamed, boiled, grilled, or roasted and are often enjoyed with dips or as part of salads, pastas, and casseroles. The heart is the most coveted part, but the leaves can also be eaten, typically by scraping off the flesh with one's teeth.
Artichokes Synonyms
- Globe artichoke
- French artichoke
- Green artichoke
How to Choose Artichokes
When selecting fresh artichokes, look for firm, heavy specimens with tightly closed leaves. The leaves should 'squeak' when pressed together, indicating freshness. Avoid artichokes with opened, dry, or split leaves, as these are signs of aging. For canned or jarred artichokes, choose brands that use minimal preservatives and have a reputation for quality. Check for clear expiration dates and ensure the packaging is intact without dents or bulges.
Cooking/Prep Tips for Artichokes
Artichokes are a unique and versatile ingredient that can be intimidating at first, but with the right techniques, they can be transformed into a delicious dish. When preparing artichokes, it's important to remove the tough outer leaves and trim the stem and top of the artichoke. Intermediate and expert cooks know that rubbing cut artichokes with lemon prevents them from browning and adds a complementary flavor. To cook artichokes evenly and ensure tenderness, it's essential to boil or steam them until the base can be easily pierced with a knife. Once cooked, the leaves can be pulled off and the flesh at the base eaten, and the heart can be scooped out and used in various recipes.
Shelf Life of Artichokes
Store fresh artichokes in a plastic bag in the refrigerator for up to a week. For optimal freshness, sprinkle them with a little water before refrigerating. Canned or jarred artichokes should be stored in a cool, dry place until opened, after which any leftovers should be transferred to a sealed container and refrigerated, consumed within 3-5 days. Frozen artichokes should be kept in the freezer and used before the date indicated on the package for best quality.
Recommended Brands for Artichokes
artichoke hearts: Trader Joe's
canned artichokes: Reese
frozen artichokes: Birds Eye
jarred artichokes: Cara Mia
Cooking Techniques for Artichokes
Boiling: Boiling is a straightforward method to cook artichokes. Submerge trimmed artichokes in a pot of salted boiling water with a slice of lemon, and cook until tender, which typically takes 25-35 minutes depending on size.
Grilling: For a smoky flavor, halved and pre-cooked artichokes can be finished on the grill. Brush them with olive oil and grill cut side down until charred and heated through, which adds a delicious caramelized flavor.
Steaming: Steaming artichokes preserves more of their flavor and nutrients. Place them in a steamer basket over simmering water, cover, and steam until the leaves can be easily pulled off, usually for about 30-40 minutes.
Popular Artichokes Recipes
- Spinach and Artichoke Dip
- Stuffed Artichokes
- Artichoke Risotto
Artichokes Nutritional Information (100g)
- fat: 0.15 g
- fiber: 5.4 g
- sugar: 0.99 g
- protein: 3.27 g
- calories: 47 kcal
- carbohydrates: 10.51 g
Flavor Combinations
Artichokes pair well with a variety of flavors and ingredients. They are often complemented by garlic, lemon, and butter, which enhance their natural taste. Other good pairings include Parmesan cheese, which adds a salty, nutty element, and herbs such as parsley and thyme. Artichokes also work well in dishes with olives, capers, and anchovies, providing a Mediterranean flair. Cream and eggs can be combined with artichokes in quiches or frittatas, while their hearty texture makes them suitable for pairing with chicken, lamb, or fish.
Allergen Information
Artichoke allergies are rare but can occur. Symptoms may include gastrointestinal distress or a reaction similar to that of other plant allergens. Individuals with known sensitivities to plants in the Asteraceae family, such as daisies, should consume artichokes with caution.
