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Artichoke

artichoke_lgA flower in what Pablo Neruda describes as “battle-dress”.  All U.S. artichokes are grown in California. The Mediterranean climate allows it to thrive in Castroville, Monterey County, the Artichoke Center of the World. This vegetable is an invitation to take time – savor it one leaf at a time.

Recipe Links

Artichoke Recipes

Preparation Tips

Wash the artichoke in cool water, trim the end of the stem and the top 1/4 of the artichoke and discard. (Note: the stem is an extension of the heart and is edible!) Optional: Use scissors to trim the remaining thorny tips off each artichoke petal. You can also rub the artichoke’s surface with lemon juice to preserve its color.Steam in 1–2 inches of water (in a steamer basket or right in the pot) until inside leaves pull out easily and are tender (around 30–50 minutes depending on size)

Storage Tips

To store at home, don’t wash but sprinkle with a little water and store in an airtight plastic bag. They should remain fresh for a week.
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