Question 1

How do I choose a good artichoke?

Accepted Answer

Choose artichokes that feel heavy for their size, with tightly closed leaves. They should be a vibrant green with no signs of browning or drying. When you squeeze it, it should squeak slightly – a sign of freshness.

Question 2

How do I prep an artichoke for cooking?

Accepted Answer

Start by rinsing the artichoke under cold water. Then trim off the stem and about an inch off the top. Remove any small leaves near the base and on the stem. Use kitchen scissors to snip off the pointed tops of each leaf. If you wish to prevent it from browning before you cook it, you can rub it all over with a lemon.

Question 3

What parts of an artichoke can I eat?

Accepted Answer

You can eat the base of the leaves, also known as the 'heart', the stem and the inner leaves. However, the outer leaves, the tops of the inner leaves and the 'choke' in the center are inedible due to their fibrous texture.

Question 4

How do I cook an artichoke?

Accepted Answer

Artichokes can be steamed, boiled or grilled. Steaming is a preferred method as it helps retain the flavors. It takes approximately 25-45 minutes depending on the size. You can also slice them and stir-fry, or bake them with a stuffing.

Question 5

Why is my cooked artichoke bitter?

Accepted Answer

If your artichoke tastes bitter, it could be due to a couple of factors. It could have been overcooked, or cooked in a pot made of reactive metal which can cause a chemical reaction leading to the bitter taste.

Question 6

What's the best way to eat an artichoke?

Accepted Answer

There isn't a single best way to eat an artichoke. Some people prefer to pull off the leaves one by one, dip it in sauce or melted butter, then scrape the tender bit off with their teeth. Others like to cut it in half or quarters, remove the choke, and eat the heart and stem.

Question 7

How do I make stuffed artichokes?

Accepted Answer

To make stuffed artichokes, start by prepping the vegetable as previously described. Then, use a teaspoon to hollow out the center and remove the choke. You can then fill it with your choice of stuffing, such as a mix of bread crumbs, grated cheese, garlic, and olive oil, then bake it.

Question 8

How do I use canned artichokes?

Accepted Answer

Canned artichokes are already cooked and ready to eat. You can add them directly into dishes like pasta, salad, or pizza. Alternatively, you can also sauté them in olive oil and garlic for a simple side dish.

Question 9

Is artichoke good for health?

Accepted Answer

Yes, artichokes are good for health. They are high in fiber, vitamin C, and antioxidants, including cynarin and silymarin, which have been shown to protect the liver and lower cholesterol.

Question 10

How do I make artichoke dip?

Accepted Answer

For a basic artichoke dip, you need canned or cooked artichoke hearts, cream cheese, sour cream, garlic, and Parmesan. Blend all these in a food processor till smooth, express your preference for a chunkier dip. Pour it into a baking dish, sprinkle with extra cheese and bake till golden and bubbling.

Question 11

When does artichoke expire?

Accepted Answer

Unopened and stored in the fridge, artichokes will typically last 1-2 weeks. They will maintain optimal quality for about 7 days. If you've cooked your artichokes, they will last for about 3-5 days in the fridge. Freezing is not typically recommended for fresh artichokes due to their high moisture content, but cooked artichokes can be frozen and will maintain best quality for up to 12 months stored at 0°F, but will remain safe beyond that time

Question 12

How do you tell if artichoke is bad?

Accepted Answer

Fresh artichokes have gone bad when they show signs of dryness and the leaves begin to spread apart and turn a dark color. They also feel light in weight and may develop a slimy texture. If you’re dealing with cooked artichokes, check for an off smell or if it's developed mold. Properly stored, it will maintain best quality for 1 to 2 days but will remain safe to consume after that time.

Question 13

Tips for storing artichoke to extend shelf life

Accepted Answer

• Store fresh artichokes in the crisper drawer of your fridge. You can also store them uncooked in a plastic bag to maintain humidity

• Cooked artichokes should be kept in an airtight container in the fridge

• If you want to freeze cooked artichokes, let them cool completely and then store them in a heavy-duty freezer bag. Remember to squeeze out as much air as possible before sealing

• Artichokes are sensitive to ethylene gas, which accelerates decay. Keep them away from fruits like apples and pears

Question 14

Analysis of artichoke

Accepted Answer

Artichokes are a little tricky to handle, primarily because of their intimidating structure. At times, cooks struggle to choose the right artichoke, as they come in various sizes and appearances. More often than not, people are unsure about the preparation methods – the edible part lies hidden beneath scales and thorns, making the initial stages a chore to many. Eventually, some give up and opt for canned artichokes.

People frequently go wrong when they discard the stem, but this is a mistake! The stem is an extension of the artichoke heart and totally edible. Another mistake is not prepping them fast enough before they discolor. This can be avoided by keeping ready a bowl of lemon water to put the cut pieces in until you are ready to cook. Overcooking is a major issue as well, as it makes the artichoke fibrous and hard to eat.

When it comes to maximizing the artichoke's potential, your best bet is to steam it. While this process might take longer, it helps to retain all of the vegetable's natural flavor. Furthermore, the stem, which is often discarded by many, is an extension of the heart and completely edible, so try to use the entirety of the artichoke to get the most culinary and nutritional value.

Little known tips and tricks for artichokes include peeling and cooking the stem, using a spoon to scrape out the fuzzy 'choke' after being cooked as it's inedible, and using lemon juice to prevent cut artichoke pieces from browning. One more tip – when selecting artichokes, ensure the leaves 'squeak' when squeezed together – a sign of freshness!

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