Once you cook artichokes once (getting over that daunting hump), they will forever be in you culinary repertoire. The simplest way to cook artichokes is by steaming them whole, after clipping the edges of each leaf. To eat, pull off the leaves, one by one, dip them into a sauce of your choosing, and then scrape the soft flesh (or “meat”) from the inside of each leaf with your teeth. Once you’ve removed all the leaves, you’ll arrive at the heart of the bud. Scrape off the hairy choke to reveal a hidden taste treasure, the completely edible bottom — your reward for the work of foraging through the leaves!
Artichokes can discolour easily, drop them into a bowl of water with lemon juice or a little vinegar to keep them beautiful. One other thing: shake your globes in the sink – petal side down – so that any little critters calling your artichoke home will dislodge!
Creamy tasting yet fat-fee, artichokes are a super source of fibre, vitamin C, magnesium, iron and potassium, also known for their antioxidants lutein and zeaxanthin which support the health of your eyes. Considered a liver-cleanser, this diuretic veggie is known to aid digestion, strengthen gall bladder (and liver) function, and reduce overall cholesterol levels.
A fresh, organic and whole artichoke is a nutritional and flavorful treasure. Conventional artichokes are heavily sprayed with pesticides. We recommend (of course) for your health, for the environment, for the taste and for the unique experience of foraging through a whole, delicious artichoke eat organic :)
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