Fresh artichokes are spiny and intimidating, but they hold a succulent, delicious heart inside. Give this thistle a try using our waste-free tips.
- Do not wash until ready to use.
- Slice a small bit off the end of the stem and sprinkle just that end with water. Then store in an airtight container in the high-humidity drawer of the refrigerator.
- Cooked artichokes should be cooled completely and then stored in the refrigerator in an airtight container for up to one week.
- Trim tops and rub cut surfaces with lemon to prevent browning.
- Boil until al dente in water flavoured with lemon juice.
- Drain thoroughly upside down.
- Place upside down on a baking sheet and freeze. Once frozen, transfer to an airtight container.
Root to Fruit
The tough outer leaves are not completely edible, but when steamed, the bottom, fleshy end of the leaves are. Pull an outer leaf off of a steamed artichoke, dip the fleshy end in melted butter or sauce, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.
The stems tend to taste bitterer than the rest of the artichoke, but are edible.
The outside leaves may be browned due to frost. This discolouration is cosmetic only and does not affect the edibility.