How to Purchase and Prepare Artichokes

In keeping with our Artichoke Month here at Food For Any Occasion, here are some tips for preparing perfect artichokes.  Emjoy!

How to Purchase and Prepare an Artichoke

To purchase artichokes:

Select artichokes that are deep green in color with tight leaves and that feel heavy for their size.  When you squeeze the leaves together, you should hear a squeaking sound, another indication that the artichoke is fresh.  If the chokes have brownish spots or have bronze tips on the petals, or have a whitish blistery appearance, try to peel one of the spots away with your fingernail.  If it comes away, this is most likely a “frost-kissed” or “winter-kissed” artichoke.  These artichokes are considered to be the most tender with a more intense flavor.  This occurs when the temperature in the growing region dips below 32 degrees.

To prepare artichokes:

Wash the artichoke under cold, running water.  Pull off the bottom leaves and cut off the stem so that it is flush with the base.  This is so that the artichoke will sit flat when steaming.  If you are going to boil the hearts, you can leave about a half inch of the stem but make sure to peel off the outer layer with a peeler. Next, using kitchen shears, cut off the point on the leaves.  Finish by cutting off the top 1/3 of the artichoke.  Dip the cut portions in lemon juice to preserve the color.

Only use stainless steel utensils and pots for cutting and cooking artichokes.  Iron or aluminum will discolor the artichoke.

Cooking artichokes:

To boil, fill a stainless steel pot with 3 inches of acidulated water (water with lemon juice added – juice of one lemon per gallon of water).  Bring the water to a boil. Place the prepared artichokes in the water, stem side down, cover and boil gently for 25 – 30 minutes or until a petal near the center pulls out easily or a knife inserts easily into the base. When the artichokes are finished cooking, place them upside down in a colander to drain.

To steam, put a steaming rack in a large pot with 1 – 1 ½ inches of water.  Bring to a boil and add the artichokes to the rack.  Cover and steam for 25 – 30 minutes.  Check for doneness the same way as with boiling.

When serving, the purplish flower, or choke, in the center of the artichoke must be removed.  When they are cooled enough to handle, pull the leaves back and with a spoon or melon baller, scrape out all of the choke being careful not to get stuck by the spikes.