Artichokes

WHAT IS AN ARTICHOKE? A native of the Mediterranean, the artichoke is a perennial
in the thistle group of the sunflower (Compositae) family. In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of three to four feet. Its long, arching, deeply serrated leaves give the plant a fern-like appearance. The Green Globe cultivar accounts for essentially all the artichokes grown in this area.

The "vegetable" that we eat is actually the plant's flower bud. If allowed to flower,
blossoms measure up to seven inches in diameter and are a beautiful violet- blue color. The size of the bud depends upon where it is located on the plant. The largest are "terminal" buds produced at the end of the long central stems. Buds are smaller lower on the stem.

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PURCHASING

Artichokes with soft green color and tightly packed leaves are the premium quality to select. Fall and winter artichokes may be darker or bronze-tipped or have a whitish, blistered appearance due to exposure to light frost. Yet many consider these frosted artichokes to be the most tender with intense flavor. Avoid artichokes which are wilting, drying or have mold.

STORAGE

An artichoke will look and taste fresh for up to two weeks if handled properly. Do not
wash before storing. To keep longer than a few days just drizzle a few drops of water on
each artichoke, place in a plastic bag, seal airtight and refrigerate at 32E to 34E

PREPARATION

Whole, Medium or Large Artichokes: Wash artichokes under running water. Pull off lower outer petals of artichokes; cut stems to inch or less (if fresh, more stem may be left on.Think of it as more artichoke heart.). Snip off tips of petals, if desired, and keep in acidified water to preserve green color.


For more information about Artichokes, try this website:
http://www.artichokes.net/artichoke-information.html

For recipes using Artichokes, try these websites:
http://oceanmist.com/artichokes/rec00.html
and
http://www.artichokes.net/artichoke-recipes.html