Artichoke Article

You might call artichokes the ogres of the produce world. They're green, sturdy, stout, and well armored. But their tough exterior is only a façade. And just like Shrek, you need to have a little patience, plucking away the layers to reveal the tender heart within.

An artichoke is actually a flower bud: allowed to fully bloom, it would produce a lovely, thorny, purple thistle. That inner thistle, along with the spiny outer leaves, makes artichokes daunting for non-gourmets. You have to put in a little work to get to the heart of the matter, so to speak, but it's easy and you'll be rewarded for your efforts.

Not surprisingly, artichokes — like most green vegetables — are also nutritious: packed with magnesium, potassium, folate, vitamin C, iron and antioxidants. (Here's a really nifty website that shows graphic depictions of the nutritive value of foods.) They are available year-round, with particular abundance in spring, summer and fall.

Look for artichokes with an even green color and tight leaves. They should be firm and heavy for their size, and squeezing should result in a squeaking sound, signaling freshness.

Preparing an Artichoke

  • Cut off and discard the stem.
  • Wash the artichoke by holding it under running cool water. Gently rinse between the leaves, being careful not to pull them apart. Once rinsed, turn upside-down and shake off excess water. Pat dry with a clean towel.
  • Use a large, sharp knife to cut off the crown of the artichoke (top 1 1/2 -2 inches). Make sure you have a firm grip with fingers tucked under for safety. You may also want to pluck off the first outer layer of leaves. These are often tough and bruised.
  • Cut off the spiny points of each leaf with a pair of kitchen shears.
  • You are now ready to steam or boil your artichoke.
  • Cook the artichoke for approximately 40 minutes in boiling water.
  • Using a melon baller, scoop out the purple inner leaves and the hairy thistle that covers the heart.

Once your artichoke is cooked you can eat the bottom ends of the leaves. They are best dipped in butter, a creamy aioli dipping sauce, or simply sprinkled with salt and pepper.

When you get to the heart you are in for a treat. Cut away the hairy thistle just above the succulent center and savor the gem you worked so hard to reach.

Angel's Easy Aioli

Ingredients

1/4 cup mayonnaise
1/4 cup low fat sour cream or plain yogurt
1/3 cup olive oil
1 lemon
2 cloves of garlic, minced
1 small shallot, finely minced
1/4 – 1/2 Tbsp. of sriracha chili sauce (depends on how spicy you like it)

Directions

  • Sauté garlic and shallot together in about 1 tablespoon of the olive oil until translucent. Do not brown the garlic. About 5 minutes on medium heat.
  • Combine mayo, sour cream/yogurt, remaining olive oil and chili sauce in a small bowl.
  • Add the shallot/garlic mixture and the juice from the lemon. Mix well.
  • Get your dip on and enjoy!

I use the yogurt or sour cream to lighten the richness of the mayo and add a little tang. You can omit it and use a 1/2 cup mayo instead. I also use this as a spread for sandwiches. It's awesome on a grilled veggie sandwich with artichoke hearts on multigrain bread!