Artichokes are one of the supreme pleasures of springtime seasonal eating. While they may seem daunting to prepare and eat, perhaps a bit gourmet for the everyday dinner table, steamed artichokes are actually an easy-to-make side dish. And canned marinated artichokes add flair to pizza, pasta, salads and any hors d'oeuvres platter.
Selection and storage
Choose artichokes that are deep green in colour, with leaves tightly closed, and that are heavy for their size. It's best to eat them on the day of purchase, as flavour and nutrient levels will deteriorate the longer they've been off the plant. If you must buy them ahead of time, store them unwashed in a plastic bag in the refrigerator for up to a week.
Most artichokes in our stores come from California, but there are some producers in Canada, so snap up local specimens if you can find them. Unlike California artichokes, which are in season from about March through May, Canadian-grown artichokes are harvested in the summer.
Nutrition
According to Ocean Mist, a California-based artichoke grower and distributor, artichokes are high in antioxidants and fibre and contain significant amounts of a number of nutrients, including phosphorus, magnesium, potassium, vitamin C and folate -- all this with only 25 calories per medium artichoke (not including the dipping sauce, of course).
Artichokes are also good for the liver due to the presence of a flavonoid called silymarin, according to Dr. Maoshing Ni, author of Secrets of Longevity (Chronicle Books, 2006). "Silymarin has strong antioxidant properties," he explains, "and studies on animals indicate that it may protect against liver toxicity and cancer."
Preparation
The simplest way to serve fresh artichokes is steamed, with a dipping sauce. The Joy of Cooking suggests the following steps to prepare an artichoke for steaming:
• Cut off the stems with a knife.
• If desired, slice off the top one-quarter of each artichoke.
• Snip off the thorny tops of the remaining leaves.
• Snap off the tough bottom row of leaves by bending them backward.
• Rub cut surfaces with fresh lemon juice to avoid discolouration.
Artichoke hearts, usually purchased canned (after marinating) or frozen, are another way to add this vegetable to your repertoire. They make a great salad or pasta ingredient or can be served Italian-style as part of an antipasti platter.
The recipes below offer further suggestions on cooking with artichokes.
Recipes
• Steamed Artichokes with Lemon Pesto Butter
• Artichokes with Chipotle Mayonnaise
• Artichokes with Two Dipping Sauces
• Artichoke Pepper Pizza
• Chicken and Artichoke Pizza
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