Lorene's Produce Picks
BEER & WINE
These look beautiful. I know some folks think Artichokes are too much work for the little reward, but I enjoy every single leaf until I get down to the prized artichoke heart, then I smile with glee at the soft textured tasty reward! It's like eating a lollipop and getting to the tootsie-roll center. La Nostra Costa - Santa Cruz, CA
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How to store: Unwashed in a plastic bag in the refrigerator for up to 4 days.
How to prepare: To eat whole, you cook by baking, braising, roasting, or steaming and then break off each leaf. Draw the bottom of the leaf against your teeth to remove the soft part and discard the rest. Often dipping the bottom of each leaf in a sauce or butter. Once all the leaves are removed, you scrape away the inedible choke, and are left with the tender heart and meaty bottom. Leaves and choke can be removed before cooking, so only the edible heart is used in the dish.
Matches well with: aioli, anchovies, bacon, basil, bread crumbs, butter, goat cheese, chervil, cream, cumin, fennel, garlic, hollandaise sauce, lemon, mayonnaise, mushrooms, olive oil, onions, Parmesan cheese, parsley, pepper, salt, sausage, thyme, tomatoes, vinaigrette
Substitutions: artichoke = Jerusalem artichokes or hearts of palm
I certify that I am 21 years of age or older.
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