How to choose and prepare artichokes
Fresh artichokes are available in IGA stores all year long, but they’re at their freshest from February to May. From stuffed artichokes to salads and pizzas, get ready to make this vegetable the star of the show this spring!
Choosing the perfect artichoke
Before preparing and cooking your artichoke, you need to know how to choose the right one! Opt for artichokes that are heavy, with tightly closed leaves that are smooth and brittle to the touch. Depending on the type of artichoke you’re looking for, the leaves can vary from light green to violet. Avoid artichokes with black spots.
Preparing your artichokes prior to cooking
Cooking a whole artichoke is not recommended. Instead, you should “trim” it prior to cooking.
Prepare your artichoke in 6 simple steps:
- Rinse it under water, making sure to remove any dirt between the leaves, then shake off any excess water. You can also soak it in a water and white vinegar mixture for a few minutes, then rinse clean.
- Remove the base leaves; they are often tough and stringy.
- Remove the stem entirely.
- Using scissors, cut the ends off the dry, prickly leaves.
- Using a knife, remove the head (approximately one-third of the artichoke).
- Rub the cut ends with lemon to prevent them for oxidizing and turning black.
Now all that’s left to do is cook your artichoke however you like!
In boiling water
Cooking artichokes in boiling water is simple:
- Place artichokes in a pot, cut-side down.
- For a boost of flavour, add lemon slices, garlic, a generous drizzle of olive oil (1/3 to ½ cup for a large pot), salt, and pepper.
- Add enough water to cover the artichokes midway.
- Bring to a boil, lower heat and let simmer, covered, 15 to 45 minutes, depending on the size of your artichokes.
To know when they’re done, pierce the stems with the tip of a knife—if it slices through like butter, you’re good to go!