How to Clean, Cook, and Eat an Artichoke

It's peak artichoke season, and I don't want you to miss out. So if you've ever wondered how to select, clean, cook, or even eat an artichoke, then you've come to the right place.



Virtually 100% of US artichokes are produced in California. The vast majority of artichokes for sale at supermarkets are Globe artichokes which are conical in shape with rather pointy leaves and weigh about one pound. The Big Heart artichoke is available at local farmers' markets and specialty markets such as Whole Foods. Though similar in taste to a Globe, the Big Heart weighs closer to two pounds, has rounder, thicker leaves (and a bigger heart, of course).


Big Heart artichoke on left and Globe artichoke on right

Food Blogga Artichokes 101

How to select an artichoke:

• Look for green or purple-tinged leaves that are as tight as a fist.
• White or brown streaks indicate frost-bite or wind burn; they're edible, but not as pretty.
  
• Place it in your hand; it should feel heavy for its size.
• Squeeze it; the fresh leaves should squeak. If its spongy, put it back.
• If the leaves or overly dry, splayed, or pitted, skip it.

How to clean an artichoke:

• Lay the artichoke on its side on a sturdy cutting board.

• Using a sharp, heavy knife cut off the stem right to the bottom of the artichoke.

• Then cut of the top 1/4 of the artichoke.
• Pluck off any discolored or damaged leaves.

• Using kitchen shears, trim the tips of all of the leaves until they are straight.

• Using your thumbs, gently pull the leaves apart until the center is exposed.

• Using your hands pull out the prickly, purple tipped leaves and discard.

• Using a small spoon, scoop out the fuzzy choke and discard.

• The cavity should be smooth now.

• Rub the entire artichoke with a lemon half to prevent it from oxidizing, or turning brown, and squeeze some juice into the cavity of the artichoke.

• If using the stems (they're wonderful in stuffing), then remove the fibrous outer part.

• Slice into strips of equal length.

• Dice and then sprinkle with lemon juice to prevent them from turning brown.
  

How to cook an artichoke:

• If stuffing, then fill the cavity half way with stuffing. Using your hands, fill each leaf with about 1/2-1 teaspoon stuffing, starting at the outermost leaves and working towards the center. Recipe: Mom's Italian Stuffed Artichokes. 
• I prefer to steam artichokes in a large pot of water seasoned with lemon and olive oil for 45 - 75 minutes (stuffed) or 30 -45 minutes (unstuffed), or until leaves are tender. Steaming renders the artichoke moist and tender.
  
• Artichokes can be roasted or grilled, though I have found them to be less tender and moist. It's a good idea to par-boil them first before roasting or grilling which helps them retain more moisture.
• Artichokes are cooked when you can easily pull out a leaf (too much tugging means it needs more cooking). You can also get a long, think knife and insert it into the center of the artichoke; it should easily go through to the heart.
• Remember that the larger the artichoke (like the Big Heart variety), the longer the cooking time.

How to eat an artichoke:

• Pluck a leaf from the artichoke.

• Grip it with two hands, and place it flesh side down against your bottom teeth.

• Scrape the artichoke "meat" off. If it doesn't come off easily, then it needs to be cooked more. No amount of chewing will help. Trust me.

• Place the eaten leaf in a bowl.

• Work your way toward the tender inner leaves.

• Thinly slice the artichoke heart, then eat it, patiently, savoring every buttery mouthful.

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On Our Honeymoon, I Ate a Lot of Potatoes

With our 12th wedding anniversary right around the corner, I thought I’d look up 12th year wedding gifts. The traditional gifts are silks and linens. Who came up with those? Does that mean I should expect a linen table cloth? Should Jeff expect silk pajamas? I think not.

In fact, after 12 years together, I want to give Jeff something memorable, something unique. So, I was thinking a potato. Not any potato. (What kind of wife do you think I am?) A jacket potato, as they call it in England, or as we Yanks call it, a stuffed potato. Now, before you consider me the most un-romantic person you’ve ever met, read on.

Our honeymoon had an inauspicious start. Our scheduled non-stop flight from Boston to London was cancelled due to thunderstorms, and consequently our luggage was “misplaced” (the Brits’ genteel word for “lost”). In part due to a choppy ride and part due to just-married-bliss, we did not sleep on the flight over and landed in London late and red-eyed.

When we arrived, we discovered that our inn was just as we anticipated: a Victorian brownstone on a tree lined, thoroughly British street. There was even a consummate Brit, heels clicking on the pavement, with his walking stick swinging in one hand and the Sunday Times in the other.

The woman at the inn greeted us warmly then asked for our name. After Jeff told her, she looked at him, then at me, then back at him and back to me. She said, “Uncanny how much you two look alike. Are you brother and sister?”

Brother and sister?! We weren’t even married for 24 hours and someone thought we were siblings! When she realized her error, she was terribly embarrassed, and tried (unsuccessfully) to backtrack, with things like, “Well, that’s a terrible image to have on your honeymoon.” Sometimes silence is the best antidote.

When Jeff and I were alone later, I asked him if he thought there could be anything worse than on your first day as a married couple being told you look like brother and sister. He said, “Yeah. Being told you look like father and daughter.” True.

Despite an unfavorable start, our honeymoon was grand. London in June is spectacular—the weather is glorious, the arts are thriving, and the food… well let me say this about the food. This was 1995 (pre-Jamie Oliver), and as a finicky vegetarian, whose palate was much less developed than it is now, I ate a lot of scones and jacket potatoes.

Jacket potatoes are traditional British fare: baked potatoes with a “jacket” on top. The jacket can be any number of edible toppings like simple beans and cheese or fancier prawns. While Jeff enjoyed the full range of British fare, I became well-acquainted with jacket potatoes. After two weeks of them, I was put-off potatoes for some time.

We were just reminiscing about this the other day, and as one word led to another, I decided to make a jacket potato (my first one in 12 years). I came up with two versions: olives, sun-dried tomatoes, pine nuts, and feta and another with a creamy artichoke, rosemary, and parmesan sauce. They were really quite good, but I don’t recommend eating them 14 days straight.

I used Idaho potatoes (a type of russet potato) because they are high in starch and low in moisture, which is preferable for baked potatoes. For more on potatoes, check out the British Potato Council where you can learn everything there is to know about buying, preparing, and eating 'em.

I am submitting this post to the delightful Jeanne of Cook Sister! who is hosting this month’s WTSIM stuffed fruit or vegetable. Though the Mediterranean jacket potato is my official "stuffed" entry, I'll consider the creamy artichoke potato recipe a bonus.

By the way, the "modern" gift for 12th anniversaries is pearls. I think I'll stick with potatoes since pearls really aren't Jeff's taste.

Mediterranean Jacket Potatoes
Makes 4 servings.
Print recipe only here.

4 (10-12 ounce) Idaho potatoes, scrubbed

½ cup mixed cured olives, such as Kalamata and Cerignola, sliced
½ cup sun-dried tomatoes, thinly sliced (dry-packed or oil-soaked)
1 Tbsp each of fresh rosemary, thyme, parsley, and oregano
1/8 cup extra virgin olive oil
A few shakes of crushed red pepper
Pinch of salt
6 ounces feta cheese, crumbled
2 Tbsp pine nuts, toasted

Preheat the oven to 400. Scrub the potatoes under cold water and pat dry. Using a paring knife, pierce the potatoes all over, about a dozen times. Place on a baking sheet. Bake for 60-90 minutes or until tender. You can test it by inserting a knife. When cooked, make about a 3-4-inch long cut lengthwise along the top of each potato. Squeeze the two ends toward the middle to open up the potato, and be careful of the steam that escapes!

For the “jacket,” in a small bowl, toss together the olives, sun-dried tomatoes, herbs, olive oil, crushed red pepper, and salt. Note: If you’re using dry-packed sun-dried tomatoes, then allow them to rest in warm water for 5 minutes before slicing.

To toast the pinenuts, place in a dry skillet over medium heat for about 1 minute or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.

Once potatoes are cooked, simply top each one with ¼ of the olive mixture. Sprinkle with feta cheese and toasted pine nuts before serving.

Jacket Potatoes with a Rosemary-Artichoke Cream Sauce
Makes 4 servings.
Print recipe only here.

4 (10-12 ounce) Idaho potatoes, scrubbed

4-5 baby artichokes, outer leaves removed, quartered or ½ of a (14-oz) can of artichoke hearts
1 Tbsp butter
1 cup milk
1 Tbsp flour
1/4 cup grated Parmesan cheese
1-2 Tbsp fresh rosemary, finely chopped
Salt and pepper, to taste

Preheat the oven to 400. Scrub the potatoes under cold water and pat dry. Using a paring knife, pierce the potatoes all over, about a dozen times. Place on a baking sheet. Bake for 60-90 minutes or until tender. You can test it by inserting a knife. When cooked, make about a 3-4-inch long cut lengthwise along the top of each potato. Squeeze the two ends toward the middle to open up the potato, and be careful of the steam that escapes!

If you’re using fresh baby artichokes, then drop the cleaned, quartered artichokes in boiling water for 3 minutes and drain. For canned artichokes, do not boil.

In a small skillet over medium heat, melt butter, then add the boiled or canned artichokes, stirring occasionally, about 2-3 minutes. Add milk and flour, and stir until sauce thickens and begins to bubble, 3-5 minutes. Remove from heat; cool partially. Pour sauce into a blender; blend until smooth and creamy. Return to skillet over low heat. Add the grated Parmesan, rosemary, and salt and pepper; heat through another 3-5 minutes.

Once potatoes are cooked, simply top each one with ¼ of the sauce. Sprinkle with additional chopped rosemary and grated cheese if desired.




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