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Cooking dictionaryArtichokeArtichoke or globe artichoke is a perennial vegetable, originating in the Meditteranean area. Their peak season is in April and May. The edible parts of this vegetable are the lower, white parts of the scales or leaves, the stem and the base, or "heart". To prepare an artichoke for eating, wash well under cold running water, cut the stem off from the base of the "head" and cut and discard the top of the leaves (about 1 inch), to get rid of the thorns. You can them remove the leaves one by one, eating the white part of their base. After removing the leaves, use a knife to get rid of the fowery part that sits in the middle of the "head", on top of the "heart". To eat the stem, remove the outer layer with a knife. One of the most popular ways to cook artichoke is to boil them whole in salted water until tender (for 15 to 20 minutes). When ready, you can follow the above procedure, dipping each the white part of each leave as well as the "heart" and stem in olive oil and lemon, vinaigrette or mayonaise. Recipes using ArtichokeVeal CartuccioTips about ArtichokeStoring artichokes The flavour of artichokes starts being affected as soon as the artichoke is cut from the stalk. It is therefore best to eat artichokes as fresh as possible. If you have to store them, put them in a plastic bag and store in the refrigerator for up to one week. Chosing fresh artichokes Look for compact, plump, round and heavy (related to their size) artichokes. Their leaves should be dark green with as few brown or black spots as possible. Keeping the color of artichoke flesh To preserve the color of artichokes dip them in water with the juice of half a lemon. |
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