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ARTICHOKES? YOU WANTED TO KNOW

Source of Recipe

Aunt Saunny
Artichokes are one of those confusing vegetables for
most people.

The artichoke is a pretty versatil vegetable. They make
a savory appetizer, salad or vegetable accompaniment when
marinated, either whole or cut lengthwise in halves. They
are also delicious in poultry, beef, pork or lamb stews.
Artichokes complement the flavor of seafood dishes such
as sautes, jambalaya and paella. Tehy can get pretty fancy
with these in restaurants too.

TIPS FOR PURCHASING
Artichokes with soft green color and tightly packed leaves
are the premium quality to select. Fall and winter artichokes
may be darker or bronze-tipped or have a whitish, blistered
appearance due to exposure to light frost. Yet many consider
these frosted artichokes to be the most tender with intense
flavor. Avoid artichokes which are wilting, drying or have
mold.

STORAGE TIPS:
An artichoke will look and taste fresh for up to two weeks
if handled properly. Do not wash before storing. To keep
longer than a few days just drizzle a few drops of water
on each artichoke, place in a plastic bag, seal airtight
and refrigerate.

BASIC PREPARATION OF WHOLE, MEDIUM or LARGE ARTICHOKES:
Wash artichokes under running water. Pull off lower outer
petals of artichokes; cut stems to inch or less (if fresh,
more stem may be left on.) Snip off tips of petals, if
desired, and keep in acidified water to preserve green
color.

Artichoke Heart Slices:
Bend back outer petals of artichokes until they snap off
easily near base. Edible portion of petals should remain
on artichoke base. Continue to snap off and discard thick
petals until central core Of pale green petals is reached.
Cut off stems and top 2 inches of artichokes; discard..
Pare outer dark green layer from artichoke bottoms. Cut in
half lengthwise. Cut out center petals and fuzzy centers.
Dip or rub all surfaces with lemon juice. Cook as directed
in recipes.

Basic cooking methods include boiling or steaming,
microwaving or a saute.