fo o d
FRESH-PICKED
a r t i c h o k e s
R ig h t n o w is th e p e a k o f fre s h a r tic h o k e se a so n .
H e re ’s a m in ig u id e f o r h o w to c o o k a n d e a t th is
d e le c ta b le v e g e ta b le .
BUY
Look for firm, compact globes that are heavy for
their size, with large, tightly closed leaves.
STORE
Refrigerate in a plastic bag for up to a week.
COOK
Plan on one per person. Trim stem, outer
leaves, and prickly tips from inner leaves. Cut an inch
from the pointed top of the artichoke. Cook in lightly
salted boiling water for 25 minutes. Drain stem side up.
EAT
Pull off leaves one at a time and dip yellow ends
in melted butter with a little lemon juice stirred in.
Draw leaf through your teeth, scraping off only tender
flesh; discard the tough ends of leaves. Scoop or cut
out fuzzy choke and discard. The best is left for last:
Cut up the heart with a knife and fork, and enjoy.
ANATOMY OF
AN ARTICHOKE
1. LEAVES At the base of
each tough leaf is a bite of
tender flesh.
2. CHOKE Once the outer leaves
are removed, the fuzzy choke is
easy to see; cut away and discard.
3. HEART The jackpot; consider
it a reward for getting through
the outer layers.
4. STEM Before cooking, slice
stem off to make a flat base for
artichoke to rest on.
*
I
....
T O O L S '
' T I P S ' ' F O R ' E V E R Y O N E ' ' W H O ' ' L O V E S ' ' T O ' ' E A T
produced by MAGGIE MEYER, ERIN SIMPSON, and MADISON MAYBERRY
2
0
8
A P R IL
2010
B E T T E R H O M E S A N D G A R D E N S
PHO TO : BLAINE MOATS; FO O D STYLING: GREG LUNA; ARTICHOKES COURTESY OF OCEAN MIST FARMS, OCEANM IST.COM
