FoodReference.com Logo

FoodReference.com   (since 1999)

 

Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events

Food Articles, News & Features Section

 You are here > Home > Food Articles

Vegetable Articles >  Artichokes, Tips & Facts

 

FREE Magazines
and other Publications

Free Professional and Technical Research, White Papers, Case Studies, Magazines, and eBooks

 

philodendron250

 

ARTICHOKES

See also: Artichokes: All Choked Up;   Artichoke Trivia;   Quotes
 

 

The artichoke was first developed in Sicily and was known to both the Greeks and the Romans. In 77 AD the Roman naturalist Pliny called the choke one of earth's monstrosities, but many continued to eat them. Historical accounts show that wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that this treat would be available year round.

It was not until the early twentieth century that artichokes were grown in the United States. All artichokes commercially grown in the United States are grown in California and Castroville, California, claims to be the "Artichoke Capital of the World." California even has an Artichoke Queen — the most famous queen was Marilyn Monroe in 1947. She inspired more people to eat artichokes in that year reign than any year before or after.

Artichokes are actually a flower bud - if allowed to flower, blossoms measure up to seven inches in diameter and are a violet-blue color. Artichokes are a close relative to the thistle.
 

California ArtichokeVarieties
Green Globe: year round and peaks in spring.
Desert Globe: available from December through March and July to September.
Big Heart: year round, with a lull in April.
Imperial Star: year round and peaks in spring.

California ArtichokeSelection
High-quality artichokes are usually compact and heavy for their size. Squeezed, a fresh artichoke will make a squeak. The thickness of each stalk should correspond to the size of the artichoke. Thin stalks signal dehydration, so look for stalks that are firm without “give.”

California ArtichokeStorage
Artichokes remain fairly constant in appearance for weeks, but flavor is adversely affected from the moment they are cut from the stalk. For maximum taste and tenderness, cook as soon as possible. Do not stock up on artichokes. Refrigerate unwashed, in a plastic bag, for up to 1 week.

 

California ArtichokePreparation
Artichokes should be washed under cold running water. Pull off the lower petals and cut the stems to one inch or less. Cut the top quarter of each artichoke and snip off the sharp tips. Artichokes turn brown very quickly once they are cut. To preserve the green color, one may dip in lemon water.

Artichokes can also stain the hands quite badly so it is recommended that rubber gloves be worn for cleaning and chopping.

Artichokes can be boiled, steamed, microwaved or sautéed. They can be eaten whole or added to other dishes.

Cooked artichokes may be refrigerated for several days in a covered container.

Microwave: cook 6 to 8 minutes or until a petal near the center pulls out easily.

Boiling: Stand artichokes in a large pan with 3 quarts boiling water. Cover and boil gently 20 to 40 minutes according to size, or until the petal near the center pulls out easily.

Small artichokes are good for pickling, stews, casseroles; medium size are good for salads and large size are good for stuffing.

To eat, pull off leaves and eat the fleshy ends attached to the plant. Lift out the cone and cut out the core, which is the fuzzy portion at the center. The heart is a true delicacy and will break easily with a fork.

  • Dip the leaves in lemon juice or try the low-fat dipping sauce in the recipe section.
  • Enjoy a healthy, tart treat-sprinkle lemon, lime and orange juices over steamed leaves.
  • Add artichoke hearts to your favorite pasta dish or salad.
  • Make your vegetable soup unique by adding artichoke hearts.
  • Try serving and/or stuffing artichokes for a different appetizer.
     

RELATED ARTICLES

  Vegetable Articles   |   LETTUCE & LEAFY GREENS >>>   |   MUSHROOMS & FUNGI >>>   |   ALLIUM: ONIONS & LEEKS >>>   |   ROOTS & TUBERS >>>   |   SQUASH & GOURDS >>>   |   Okra, History & Facts   |   Okra, Types & Tips   |   Ackee, Akee, Achee   |   Alien Vegetables   |   Artichokes, Tips & Facts   |   Artichokes, All Choked Up   |   Asparagus   |   Asparagus, Herald of Spring   |   Avocado, Details & Varieties   |   Avocados, General & Recipes   |   Avocado History   |   Avocado Season in California   |   Beans, Fava Beans: The GB&U   |   Beans: Fresh Bean Varieties   |   Beans, A Hill of Beans & Recipes   |   Beans, Dried Black Turtle Beans   |   Black Eyed Peas   |   Bell Peppers   |   For Whom the Bell (Pepper) Tolls   |   Broccoli: Cabbage Sprout   |   Broccoli   |   When Did Brussels Sprout?   |   Brussels Sprouts, Selection & Preparation   |   Cabbage   |   Cactus, Prickly Pear   |   Cauliflower   |   Celery   |   Celery Root Remoulade   |   Chili Peppers, WHY are they hot?   |   Chili Peppers   |   Chiles, Some Like It Hot   |   Corn   |   Corn, A-Maize-ing II   |   Cranberries, Leaving Turkey Aside   |   Cucumbers, Facts & Varieties   |   Eggplant: Identity Crisis   |   Eggplant, Description & Tips   |   Eggplant (Aubergine) Season   |   Lentils   |   Peas   |   Peas in a Pod   |   Plantains   |   Poblano Chile Peppers   |   Purcell Mtn Farms   |   Rhubarb   |   Spinach   |   Sprouts, All About Sprouts   |   Sprouts, Types & Tips   |   Tamarillo, Tree Tomato   |   Tomatoes: Heirlooms & Recipes   |   Tomatoes, More History & Facts   |   Tomato Varieties & Use   |   Tomatillo  

Go to Top of Page

  Home   |   About Us & Contact Us   |   Chef James Bio   |   Bibliography   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.