Artichokes
Ingredients
Anchovy
Artichokes
Asparagus
Beets
Broccoli Rabe
Cranberry Beans
Dandelion
Fava Beans
Fennel
Parsley
Peas
Turnips

Artichokes

Artichokes Congratulations are in order to the first person who was brave enough to attempt to eat an artichoke. The plant is a member of the thistle family and the leathery thorny buds are not exactly inviting. But that brave soul who dared to peel away the thorny leaves was rewarded with a delectable heart.

Artichokes can be found in various sizes ranging from a golf ball to a grapefruit. The largest artichokes are the ones harvested from the main stem of the plant. The ones sold as baby artichokes are actually not babies but side buds from the plant. The most common way to eat an artichoke is to steam or boil it whole and the dip the leaves into a dipping sauce. This method requires little preparation. For those willing to do some more prep work artichokes make a great addition to braised chicken or lamb or can be sautéed on their own. The baby sized ones are especially suited to this treatment since they do not have the inedible choke found in larger sizes. Just cut off the tips, remove the outer dark green layers and trim the bottom. Depending on the preparation they can be left whole, halved or sliced. Thinly sliced they can even be enjoyed raw with a little olive oil, lemon juice and shaved parmesan cheese.

Once an artichoke is cut it will oxidize quickly and turn an unattractive brown. This rusting can be prevented by placing the prepared artichokes in water that has been acidulated with lemon juice or vitamin C powder. Coating the artichokes in oil will also prevent oxidation.

Cynar is an artichoke flavored aperitif or liqueur made in Italy.
Artichokes Nutrition Facts
Artichokes, (globe or french), raw
Artichokes, (globe or french), cooked, boiled, drained, without salt
Artichokes, (globe or french), frozen, unprepared
Artichokes, (globe or french), frozen, cooked, boiled, drained, without salt
Jerusalem-artichokes, raw
Artichokes, (globe or french), cooked, boiled, drained, with salt
Artichokes, (globe or french), frozen, cooked, boiled, drained, with salt
Artichokes Artwork
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Artichokes and greens arranged on burlap
Bill Curtsinger
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Artichokes and greens arranged on burlap
Bill Curtsinger
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Artichokes and greens arranged on burlap
Bill Curtsinger
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Artichokes and greens arranged on burlap
Bill Curtsinger
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Artichokes and greens arranged on burlap
Bill Curtsinger
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Artichokes
Hampton Hall
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Artichokes
Hampton Hall
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Artichokes
Judy Mandolf
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Artichokes
Judy Mandolf
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Artichokes and Pomegranates in a Moroccan Bowl
Karel Burrows
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Stuffed Artichokes
Karyn Frances Gray
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Artichokes Study
Mary Mark
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Artichokes
Miguel Andujo
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Artichokes at an open air market
Nicole Duplaix
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Artichokes at a market in Provence
Nicole Duplaix
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Artichokes at an open air market
Nicole Duplaix
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Artichokes at a market in Provence
Nicole Duplaix
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Artichokes at an open air market
Nicole Duplaix
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Artichokes at a market in Provence
Nicole Duplaix
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Artichokes at an open air market
Nicole Duplaix
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Artichokes at a market in Provence
Nicole Duplaix
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Asparagus and Minature Artichokes
Pamela Stagg
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Plate of Ravioli with Artichokes and Tomatoes
Richard Nowitz
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Still Life with Artichokes
Rita Bellmann
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Still Life with Artichokes
Rita Bellmann
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Roast Chicken and Artichokes
Tom Vano
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Two Artichokes
Will Rafuse
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