Artichokes

Usage

Boiled, steamed & microwaved in stews, tea, liquor, salads, casseroles and medicinally

Selection

In general, artichokes should have leaves that are tight and not “blooming”. Winter artichokes should be heavy, compact and may have some white or bronze colored blistering caused by frost, which does not hurt them.

Spring, artichokes should be more round, heavy, deep green in color with tighter leaves. Summer and fall artichokes should be cone-shaped, lighter colored, less heavy and the leaves will not be as tight.

Avoid

Extremely hard outer leaves and those that are opening or spreading out mean the artichoke is old or overmature.

Significant discoloration can be signs of bruising. You may also see mold or decay at the point where the damage occurred.

Storage

Always store artichokes in the refrigerator and only wash just prior to use.

Ripening

In general, vegetables will not ripen further after harvest.