Cynara scolymus

Purchasing: Artichokes with soft green color and tightly packed leaves are the premium quality to select.  Fall and winter artichokes may be darker or bronze-tipped or have a whitish, blistered appearance due to exposure to light frost. Yet many consider these frosted artichokes to be the tenderest; with intense flavor. Avoid artichokes which are wilting, drying or have mold.

Storage: An artichoke will look and taste fresh for up to two weeks if handled properly. Do not wash before storing. To keep longer than a few days just drizzle a few drops of water on each artichoke, place in a plastic bag, seal airtight and refrigerate at 32° to 34°F.

Preparation: Whole, medium or large artichokes: Wash artichokes under running water.  Pull off lower outer petals of artichokes; cut stems to inch or less (If fresh, more stem may be left on. Think of it as more artichoke heart.). Snip off tips of petals, if desired, and keep in acidified water to preserve green color.

Baby artichokes: bend back lower, outer petals of artichokes until they snap off easily near base. Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals. Pare all remaining dark green areas from bases. Cut off stems. Halve or quarter as desired. If center petals are purple or pink remove center petals and fuzzy centers. Dip or rub all surfaces with lemon juice. Cook as directed in recipes.

Cooking methods: Boiling or steaming:  Stand artichokes in large pan with 3 quarts boiling, salted water.  If desired, olive or vegetable oil, lemon juice and seasonings may be added to cooking water.  Cover and boil gently 20 to 40 minutes according to size or until petal near center pulls out easily. Drain. Or, place artichokes, prepared as directed above, in pan on a rack over boiling water. Cover and steam 25 to 40 minutes, depending upon size or until petal near center pulls out easily.

Microwave: Invert artichoke, prepared as directed above, in deep microwave-safe l-quart bowl. Add 1 to 3 tablespoons water and 1 teaspoon olive or vegetable oil. Cover with heavy duty plastic wrap; prick with fork to allow steam to escape. Microwave on HIGH for 6 to 8 minutes.  Let stand 5 minutes. When done, petal near center will pull out easily.

Sauté: Sauté baby artichokes or prepared artichoke slices, prepared as directed above, in hot olive or vegetable oil on medium-high heat about 5 minutes or until tender. Stir frequently.

Artichoke facts

There are a number of varieties of artichokes. The Jerusalem Artichoke is not from the Holy Land and is really a member of the sunflower family, native to North America. Their Indian name was "sun roots" and the pilgrims included them as a staple food.

The French explorer, Champlain, sent the vegetable to Europe and it spread to Italy and Germany in the mid-1600's. The Italian word for sunflower is "girasole" and usage changed it to what we now call the "Jerusalem" artichoke.

A member of the thistle family, the Globe artichoke is the authentic, leafy vegetable. It's also called the green artichoke or the French artichoke, although the word "artichoke" is derived from the northern Italian word "articiocco," referring to its pine cone shape.

Louisiana and California are the major areas in the US where the plant is grown as a perennial, usually starting as a cutting from a mother plant. This makes them sensitive to heat.

Dietary Information:

• 25 calories; 0 calories from fat
• Carbohydrates: 6 gm (2%)
• Proteins 2 gm
• Dietary Fiber 2 gm (12%)
• Sugars 2 g
• Potassium 170mg (5%)
• Sodium 75mg

Recipe:

- 1 cup grated Parmesan cheese

- 1 cup mayonnaise

- 1 jar of marinated artichoke hearts

Mix all ingredients together and place in 350° oven for 30 minutes, or until hot and bubbly.  Serve with crackers or toast points.

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