Artichoke, Long Stem Green Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Boiled, steamed & microwaved in stews, tea, liquor, salads, casseroles and medicinally
In general, artichokes should have leaves that are tight and not "blooming". Winter artichokes should be heavy, compact and may have some white or bronze colored blistering caused by frost, which does not hurt them.
Spring, artichokes should be more round, heavy, deep green in color with tighter leaves. Summer and fall artichokes should be cone-shaped, lighter colored, less heavy and the leaves will not be as tight.
Extremely hard outer leaves and those that are opening or spreading out mean the artichoke is old or overmature.
Significant discoloration can be signs of bruising. You may also see mold or decay at the point where the damage occurred.
Always store artichokes in the refrigerator and only wash just prior to use.
In general, vegetables will not ripen further after harvest.
Dips for artichokes include Hollandaise sauce, plain yogurt blended with Dijon mustard, mayonnaise, light mayonnaise or mayonnaise blended with lemon juice.
For easy stuffed artichokes, spread the leaves (after cooked and cooled). Remove center leaves and scoop out choke. Fill with your favorite chicken or seafood salad.
An artichoke is Actually a thistle and a member of the sunflower family. The artichoke itself is a flower bud or immature flower head. The tender bases of the petals and the fleshy heart to which the petals are connected are the edible portions.
Artichokes originated in Sicily and were brought by the French to Louisiana and by Spaniards to California.
Always considered a delicacy, artichokes were popularized by Catherine d'Medici who was married at age 14 to Henry II of France. She was regarded with disdain due to her notorious artichoke appetite in an era when artichokes were a famed aphrodisiac.
Usually a garnish, parsley is also used in soups, vegetables, meats and sandwich fillings. Often added to French, Italian and Greek dished. There are (...)
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