“Hi I gathered these from the Internet. I found them very interesting and I’d like to share.” —Michelle
(Submitted by Michelle van Looy -2008)
Facts about artichokes
The artichoke is a perennial in the thistle group of the sunflower family and in full growth the plant spreads to cover an area about six feet in diameter and reaches a height of three to four feet. They require more room then beans or tomatoes.
• A well cared for plant will produce as many as forty or fifty buds.
• They grow best in sun, in a deep, rich, loose, well-drained soil.
• They are a cool weather plant and usually produce their best crop before the arrival of summer's heat.
Wintering your artichoke
• In cold winter areas, after the fall harvest, cover the crown of the plant with leaves. Over this, heap about one foot of some loose mulch, such as straw. Remove in March or April, after the frosts have passed. Facts
• Historical accounts show that wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that this treat would be available year round.
• Artichokes are actually a flower bud - if allowed to flower, blossoms measure up to seven inches in diameter and are a violet-blue color.
Know your artichokes
• High-quality artichokes are usually compact and heavy for their size. Squeezed, a fresh artichoke will make a squeak. The thickness of each stalk should correspond to the size of the artichoke. Thin stalks signal dehydration, so look for stalks that are firm without “give.”
• Artichokes remain fairly constant in appearance for weeks, but flavor is affected from the moment they are cut from the stalk. For best taste and tenderness, cook as soon as possible.
Preparing and Enjoying artichokes
• They stain the hands badly, wear rubber gloves for cleaning and chopping.
• Artichokes can be boiled, steamed, microwaved or sautéed. They can be eaten whole or added to other dishes.
• Microwave: cook 6 to 8 minutes or until a petal near the center pulls out easily.
• Boiling: Stand artichokes in a large pan with 3 quarts boiling water. Cover and boil gently 20 to 40 minutes according to size, or until the petal near the center pulls out easily.
• Small artichokes are good for pickling, stews, casseroles; medium size are good for salads and large size are good for stuffing.
• Artichokes should be washed under cold running water. Pull off the lower petals and cut the stems to one inch or less. Cut the top quarter of each artichoke and snip off the sharp tips. Artichokes turn brown very quickly once they are cut. To preserve the green color, one may dip in lemon water.
• To eat, pull off leaves and eat the fleshy ends attached to the plant. Lift out the cone and cut out the core, which is the fuzzy portion at the center. The heart is a true delicacy and will break easily with a fork.
• Enjoy a healthy, tart treat-sprinkle lemon, lime and orange juices over steamed leaves.
• Add artichoke hearts to your favorite pasta dish or salad.
• Make your vegetable soup unique by adding artichoke hearts.
Enjoy!
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