Artichoke

Selection

Choose plump artichoke heads with tightly closed leaves, heavy for size. Pull back one leaf to check heart for black blemishes. During winter, white, blistered or bronze appearance does not affect quality.

Storage

Refrigerate artichokes in plastic bag up to one week. Keep dry to prevent mold growth.

Benefits

Healthy; cholesterol free; low calorie; fat free; saturated fat free; low sodium; good source of dietary fiber; good source of vitamin C; good source of folate; good source of magnesium.

Cooking

 

Artichokes

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Keyword: Artichoke
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: 33kcal
Author: Jessica Gavin

Equipment

  • Steamer
  • Kitchen Shears

Ingredients  

Lemon Water

  • 1 quart water
  • 2 tbsp lemon juice

Boiled Artichoke

  • 2 1/2 quarts water
  • 1 tsp salt
  • 1 large artichoke, or two small

Steamed Artichoke

  • Water enough for steaming, but not over the bottom of the steamer
  • 1 large artichoke, or two small

Instructions

Preparing Artichokes

  • Hold the base of the artichoke and use kitchen shears to trim the ends of the leaves to remove the sharp thorns. The top two rows of leaves do not need to be trimmed.
  • Hold the artichoke firmly at the base and use a large chef’s knife to cut the top two rows of the leaf tips.
  • Cut the stem off flush with the base of the artichoke bulb.
  • Add to a medium bowl with 1 quart of water and 2 tablespoons lemon juice.
  • Submerge and let it sit in the acidulated water until ready to cook. This helps to prevent the leaves and stem from browning.

Boiled Artichoke

  • Remove artichoke from lemon water.
  • Bring water and salt to a boil. There should be enough water to cover the artichoke.
  • Add artichoke to the water, reduce to a simmer, cover and cook until the leaves can be easily pulled off, about 20 to 35 minutes depending on the size.
  • Drain and cool before eating.

Steamed Artichoke

  • Remove artichoke from lemon water, shaking off the excess moisture.
  • Fill the bottom of a large pot with about 2-inches of water, so that it's below the steamer basket when inserted.
  • Add in the steamer basket and then the artichokes. Cover the pot and turn the heat up to medium-high.
  • Once the steam is built up in the pot, start the cooking time.
  • Cook until the leaves can be easily pulled away from the bulb, about 20 to 35 minutes, depending on the size.

Nutrition

Calories: 33kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1306mg | Potassium: 237mg | Fiber: 3g | Sugar: 1g | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg
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Recipe from www.GoldBuckleFarm.com
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