best bud
Prized since ancient
times, artichokes
are actually edible
�lower buds
harvested before
they can bloom.
STEP ONE
Remove the woody
outer leaves.
HOW TO
TRIM AN
ARTICHOKE:
STEP TWO
For a fancy look
(optional), chop off the
top quarter of the
artichoke’s tip, then use
cooking shears to snip
the sharp tips from the
remaining leaves.
STEP THREE
Use a vegetable peeler
to scrape down the
tough stem.
SEASONAL SPOTLIGHT: EVERYTHING
YOU NEED TO KNOW TO MAKE THE MOST
OF A SPRINGTIME DELICACY
TASTY
MEAL
MAKERS
—Tami Fertig
FREEZER FIND Jazz up pastas
and salads with frozen artichoke
hearts, which have less sodium
than their canned counterparts.
EASY ADD-ON Toss chopped artichoke
hearts into spring vegetable stews, pile
them with cherry tomatoes onto
morning avocado toast, or swirl them
into creamy plant-based risotto.
Rub cut tips and stem
with lemon juice to
prevent browning.
STEP FOUR
ARTICHOKES
HEALTH CHECK Beneath their
prickly exterior, artichokes provide
plenty of fi ber (7 grams per medium
artichoke) and more disease-thwarting
antioxidant activity than any other
vegetable.
BEST IN SPRING Look for
artichokes at farmers markets during
their peak season from March to May,
or in supermarkets year-round—the
majority of North American artichokes
grow in Central California, thanks to
its mild summers and winters.
SHOP SMART Choose artichokes
with thick, bright leaves that “squeak”
when you squeeze them. The smaller
the artichoke, the sweeter it will be.
Stored in the fridge, artichokes will last
up to fi ve days.
KEEP IT SIMPLE Steam trimmed
artichokes for 25 to 40 minutes, or until
the leaves are tender. To eat, pluck off
each leaf, dip in preferred sauce, and
slide between your teeth. Discard the
purple leaves in the center and the
fuzzy choke underneath. What
remains at the bottom is the creamy,
melt-in-your-mouth heart.
BABY STEPS Baby artichokes,
which are just fully grown miniature
artichokes, have softer leaves and no
choke, making them easier to prepare.
Try trimming and halving them, then
sautéing, roasting, or grilling for a
crowd-pleasing treat.
7
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