subject: Cooking Artichokes: How to Cook Artichokes [print this page] Cooking Artichokes: How to Cook Artichokes
Artichokes are native to the Mediterranean region, an area of the world with one of the lowest rates of chronic disease and one of the highest life expectancies. Artichokes contain a good amount of anti-oxidants, plus smaller amounts of calcium, iron, phosphorus, niacin, and vitamin C. In addition, they are a good source of magnesium and potassium. Their versatility and health benefits make them a welcome addition to a balanced, low-fat diet. Their reputed benefits over the years include to help in the cure of liver diseases, liver cancer, and even the side effects of hangovers!
Whether you want to cook artichokes for their health benefits or simply to enjoy the variety of delicious recipes available for them, there's a few things to know about them ahead of time.
When Shopping
The vegetable that we eat is actually the plant's flower. Look for plump, heavy globes that are uniform in appearance, olive-green in color, with tightly closed leaves. Don't judge an artichoke solely by its exterior. So called "winter kissed" artichokes may have a bronze, blistered exterior. As long as the leaves are closed and the inside is green with a fresh appearance, they are still good to eat. Leaves that have started to open up, or have a soft consistency are signs an artichoke is no longer fresh. If you are still not sure, squeeze the artichoke up next to your ear. If it squeaks, it's still okay.
Storage Tips
Uncut, fresh artichokes can be stored in the refrigerator for about one week. Keep them in tightly closed plastic bags to retain moisture. You can prevent discoloration of artichokes during preparation with two simple steps. First, use a stainless steel knife or scissors to cut them - not a carbon blade. Secondly, add lemon juice to the cooking water. Once cooked, artichokes can be kept in the refrigerator for a couple of days until eaten.
Preparation
Rinse fresh artichokes well under cold water. Scrub gently with a vegetable brush to remove the natural light film that forms while growing that can leave a bitter taste. Cut about 1 inch off the leafy end of the artichoke and discard. Trim, stem about one half-inch or even with the bottom, depending on what your recipe calls for. Rubbing the cut portion of the artichoke with lemon juice will prevent it from turning brown.
Boil or Steam
Boiling fresh artichokes is one of the original and classic ways to cook an artichoke. Steaming however, is ideal for retaining all the vitamins and nutrients that can be lost by boiling. Put prepared artichoke in a deep pot of boiling water to boil or a steamer basket set just above the water for steaming. Oil, lemon juice and seasonings can be added to cooking water. Cover and boil or steam gently 30 to 40 minutes, depending on size, or until petal near the center pulls out easily and the bottom is tender (like a baked potato) when pierced. Stand artichoke upside down on a rack to drain.
Grill
If you want to try something different and delicious, try a grilled artichoke. The smoke mixed with the tangy artichoke flavor is just incredible. First, you must start with an already cooked artichoke, then simply finish them off on the grill. Cut each artichoke in half, lengthwise and brush with olive oil. Place artichoke halves cut side down on a hot grill. Cook about four minutes or until the artichokes begin to char. Turn the artichokes over and continue to cook until desired doneness. Wa la!
Serving
Artichokes can be served hot or cold, but they are always cooked first. Prepared whole, halved, or cored, they are eaten with the fingers after cooking. Plan on one whole artichoke for each person. The leaves are dipped, one at a time, in a sauce and the lower end is simply pulled through the teeth to extract the tender, edible portion. The leaf is then discarded. Continue to eat them until a light-colored cone of young leaves appears. Pull this up with one movement. Then, lift the fuzzy center out and discard it. Eat the remaining heart with a fork, dipping each piece into sauce first. Delicioso!
