by Pat Lunsford

Created on: August 27, 2007

Artichokes make an impressive starter for your dinner party. A cultivated member of the thistle family, they are ready to cook when purchased. Baby artichokes require less cooking time and vary in size from walnut to large egg size. Most have no fuzzy choke.

Look for firm artichokes that are heavy for their size. Avoid those with leaves that are dry, yellowish or spreading apart. A fresh artichoke should squeak when you squeeze it. Baby artichokes are sold in plastic bags or loose.

If there is a slight brown tinge to the outer leaves, they have been through a field frost before harvesting. These often have better flavor and texture than those harvested later in the season.
To prepare large artichokes for cooking, trim the stem to about 1 inch. Snap off the small bottom leaves. Trim the thorns from the tips of the outer leaves. Cut an inch or two off the top to remove thorns at the crown.

Baby artichokes can be eaten whole. Pull off the bottom layer of tough leaves around the stem.
Large artichokes have a choke (fuzzy) portion that can be removed before cooking or removed as the rest of the artichoke is eaten. Cut excess stem as it tends to be a little bitter. Rinse with cold, running water.

To prevent the artichokes from turning brown if you're not going to cook them right away, put them in water with a couple teaspoons of lemon juice or vinegar.

Cook in a stainless steel, enameled or glass pot. Other materials may discolor them. Also use a stainless-steel knife and never use aluminum foil with artichokes.

For boiling: Place artichokes upright in about two or three inches of boiling water. Add seasonings such as olive oil, garlic, a bay leaf and lemon juice if desired. Bring to a boil, cover and reduce heat. Simmer 30 to 45 minutes, or until the outer leaves can easily be pulled off. Drain and leave upside down in a colander for five minutes.

Baby artichokes take less time to prepare than regular artichokes because they cook up in only a few minutes. Once you peel off the outer green layers of petals, the rest of the artichoke is edible with no fuzzy choke.

To serve: Scoop out center with a spoon to reveal the edible meat at the bottom, or simply place it on the plate as is. Artichokes are usually served with a dip, or melted butter.

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