Artichokes can be quite the mysterious vegetable, wondering how to cut it or cook it or eat it, but it doesn’t have to be this way! This post is all about how to select, store and prepare artichokes in order to be able to enjoy them to their fullest.
(This post is an excerpt from The Produce Nerd’s Grocery Guide, with input provided by Angela Lazzerini from Lazzerini Farms. You can learn more about the Grocery Guide, which covers this information for 55 different produce items, with input from 26 crop-specific companies HERE.)
What to look for when picking the best quality artichokes?
- When selecting an artichoke at the grocery store, you should look for an artichoke that is tight to the squeeze. It is common that you will find older artichokes at the grocery store, which you can tell by when you squeeze them, they feel slightly soft, but you want them to be firm.
- Also, do not be discouraged if the artichokes have frost on them. This happens when the weather is cold and has no effect on the quality or the taste. I actually prefer a frost-kissed artichoke, as it adds a nuttier taste.
Common issues to avoid when selecting artichokes?
- Insect damage is the most common issue to find, with earwigs and worms being the most common. Typically, if they have insect damage, it is just on a few leaves that you can trim off, but occasionally, the heart of the choke will have damage. This is something that is hard to see when shopping for an artichoke, and you typically won’t see this until you’re eating it.
Are there any common issues that are specifically caused by bad grocery store handling?
- The most common issue with handling at the grocery store level would be improper refrigeration. Improper refrigeration cuts down the shelf-life and causes the artichokes to become soft.
Are there any new cultivars that are being grown that might have different quality indicators or common issues to look out for?
- The oldest/traditional artichoke, the Green Globe Artichoke, is a seasonal rootstock. At the end of the spring harvest, the plants are cut back, removed from the soil, and the rootstock is then broken into additional roots and replanted. Some rootstocks in the Castroville, California area are more than 100 years old. Green globe artichokes are not as common, since the labor, long growing season and yield make them undesirable for the U.S. market. They have created a seed artichoke now that produces more chokes on the plant, has a shorter season, and produces perfect looking artichokes; perfectly round and tight. The seed choke is more desirable for the U.S. market because they have a longer shelf-life and they are more desirable to the eye of the consumer. However, seed chokes do not have as much flavor and are sometimes tough and stringy. Over the years, they have made more seed varieties that are becoming more comparable to the traditional green globe choke.
What is the best way to store artichokes at home?
- Placing them in the refrigerator when you get home is the best option.
What is your favorite way to eat and prepare artichokes?
- When preparing your artichokes, you want to rinse them, so that any insects or dirt in between the leaves are removed. You will then want to cut off the tip, trim each thorn from each leaf and cut the stem so that it is even with the artichoke.
- My top 2 favorite ways to eat artichokes are:
- Steamed: Place the clean, prepared artichokes in a steamer upside down, and steam for 20-45 minutes, depending on the size of the artichoke. (Keep in mind that seed chokes tend to take a bit longer.) To check the artichokes to see if they are done, stab the stem area with a fork, and if it is soft, then they are ready! Serve with a garlic aioli, mayonnaise, balsamic vinegar, lemon wedges. (I recommend steaming rather than boiling, as they tend to get waterlogged with boiling.)
- Marinated Grilled: Steam the artichokes as you normally would, but only steam them to approximately 80%. Remove the artichokes from the pot and let them cool completely. Once they are cooled, cut them in half lengthwise, remove the thistle in the heart, place the halved artichokes in a large Ziploc bag or Tupperware with a mixture of balsamic vinegar, olive oil, crushed garlic cloves, rosemary, basil, salt, pepper, and Italian seasoning. Marinate in the refrigerator overnight, then place them on the grill for approximately 5 minutes on each side until they are grilled and heated through. Serve with a dipping sauce of your choice.
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