Artichoke Tips

A fresh artichoke should feel heavy for its size and have fleshy, smooth green leaves that squeak when pressed. Scars and scratches from handling or blisters from frost don’t necessarily indicate lack of freshness. In fact, some say that artichokes that have been “kissed” by frost are the sweetest. In any case, the outer leaves aren’t usually eaten.

* To store artichokes, moisten the tops, then keep them in a plastic bag in the vegetable bin of the refrigerator up to 2 weeks.

* Always use a stainless-steel knife and a stainless-steel or glass pot when preparing artichokes. Iron or aluminum, including aluminum foil, will discolor artichokes.

* As you work with artichokes, rub the cut areas with a lemon and put the trimmed pieces in a bowl with lemon juice or vinegar mixed with water to cover. Use 3 to 4 tablespoons juice to 1 quart of water.

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Prepartion Instructions

* Whether you’re using large or baby artichokes, first snap off several layers of the tough outer leaves by pulling them downward so that they break off at the base. Stop when the inner leaves become a lighter yellowish green and look tender.

* Trim the stem and slice off the top third of the artichoke.

* With a paring knife, smooth the rough areas around the base, removing any dark green parts.

* Cut the trimmed artichoke into quarters. Remove the fuzzy chokes of mature artichokes with a paring knife. (Babies don’t have chokes.)

* Leave in quarters or slice them thinly for sauteing. As you work, put the finished pieces in a bowl of acidulated water to cover.

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Steamed Artichokes

This is the easiest and most common way to cook artichokes. You can also boil artichokes, but I think they become somewhat waterlogged.

Eating a whole artichoke is a leisurely activity and makes a convivial beginning to a meal. Steamed artichokes are usually served with melted butter, but try them with a cilantro salsa for a change.

Allow 1 medium-sized artichoke per person. If they’re scarce or very costly, buy a jumbo one for several friends to share. Clip the thorns from the leaves, slice off the top third of the artichoke and trim the stem so that it can stand upright, removing as little as possible from the base. Give the artichoke a good rinse, pulling the leaves apart to flush them out. Rub the cut surfaces with a lemon half.

Set the artichokes upside down on a steaming rack over boiling water. Cook until a leaf comes out fairly easily when tugged, 30 to 40 minutes depending on the size. If you plan to serve the artichokes cold, drop them into a bowl of ice water to stop the cooking, then let them drain upside down on a kitchen towel in the refrigerator until ready to eat.