Artichokes: Buying & Storing
Choose heavy artichokes that feel thick and solid and have tightly packed leaves. Artichokes are best eaten fresh, although they will keep in a plastic bag in the refrigerator for two to three days.
Artichokes: General Information
The artichoke (Cynara scolymus) originally came from the Mediterranean. Artichokes are unopened thistle heads and have no connection with Jerusalem artichokes. Artichokes are at their most plentiful during spring and summer. Look out for the very small and immature flower buds, picked before the chokes develop - these are tender enough to be eaten whole.
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Artichokes: Preparation & Cooking
The small, tender flower buds need only a trim at the stem end and a good washing, to eat. Cook in boiling, salted water, or dry white wine flavored with olive oil and herbs, until just tender; drain and serve hot or cold.
For a large artichoke head, trim stalk level with base and remove any damaged outer leaves. Trim outer leaves, if wished; wash well.
Cook in boiling, salted water with a slice of lemon added for 30-45 minutes, until tender. To test, lift from pan and pull off an outer leaf - if it comes away easily, it's cooked. Drain upside down in a colander. Serve artichoke as it is or with the choke removed.
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