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- Availability
- Twelve months a year with peaks in spring and
fall.
- Purchasing
- Pernnial artichokes will be rounded with a soft
green color in the late winter and spring. In
the summer and fall these artichokes will be
more conical in shape, a darker green with some
purple at the base, and slightly flared buds.
Other annual varieties will be mostly rounded
all year and vary in color from purple to pale
green. Some varieties will be thornless.
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- Winter-Kist or Frost-Kist
- Outside leaves may be bronzed due to
frost. Look for tender green on the inside
of petals. The discoloration is cosmetic
only and does not affect the edibility.
- Specifications
- All sizes are mature and sold in 22- to 24-pound
cases with a count size per case; #12, #15 and
#18 (jumbo); #24 and 30 (large); 36 and 48 (medium);
and 60 (small). Baby artichokes, large and small,
are not counted but are packed by weight.
- Storage
- Do not wash. Refrigerate at 33° to 34° F.,
99% humidity.
- Preparation
- Wash under cold, running water. Pull off lower
petals and cut off stems. Alternately, trim the
bottom of the stem to viable portion, peel and
retain on the artichoke. Slice off top quarter
and trim petal tips, if desired. Dip in acidified
water to preserve color.
- Cooking Method
-
- Boil
- Plunge into boiling, salted water. Pull
off lower petals and cut off stems. (Add
1 ounce lemon juice per quart, small
amount of olive oil and fresh herbs,
to taste.) Return to boil; reduce heat
and simmer 25 to 40 minutes, depending
on size, or until petals near center
pulls out easily. Invert to drain
- Steam
- Place on rack over 1-1/2 inches boiling
water. Sprinkle generously and salt.
Cover and cook 25 to 40 minutes. Test
for doneness as above.
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