There are two different types of artichoke, the globe and the Jerusalem, neither of which is in any way related to the other. The globe artichoke belongs to the thistle family and is common throughout the Mediterranean.
It appears as different varieties, depending on the country, and ranges from tiny purple plants with tapered leaves, which are so tender that they can be eaten raw, to large bright or pale green globes, whose cooked leaves are pulled off one by one by the diner, who strips off the succulent flesh at the base with his or her teeth. The base is also edible. Baby varieties are completely edible and are sometimes eaten raw.
Scroll below to see the nutrients and artichokes in artichokes.
Globe artichokes were once thought to be aphrodisiacs, and women were forbidden to eat them.
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How to Choose Globe Artichokes:
| Globe artichokes are at their best in summer. Whichever variety you are buying, look for tightly packed leaves, as open leaves indicate that they are too mature. Look, too, for a very fresh color. When an artichoke is old, the tips of the leaves will turn brown. If possible, buy artichokes that are still attached to their stems, as these will stay fresh for longer.|
How To Cut An Artichoke
STEP 1: Using a large knife, cut off the top 1 1/2″ to 2″ of the artichoke. This is where the leaves are most tightly bunched.
STEP 2: Using a pair of kitchen scissors, cut off the sharp points from the leaves.
STEP 3: If you only want to use the artichoke hearts, remove all the leaves. Starting with the outermost leaves first, grasp a leaf by the top and pull downward. The leaf should snap right off. Continue until all the leaves have been removed.
STEP 4: Once the leaves are removed, the innermost pale leaves will be exposed. This is the part you’ve worked for, but there is still a little more to do.
STEP 5: Once the leaves are removed, use a paring knife to remove the hard leaf remnants around the base. Use a vegetable peeler to trim the woody outermost layer of the stem. Cut off a 1/2″ from the bottom of the stem.
STEP 6: Cut the remaining piece in half lengthwise. Remove the purple leaves and the hairy portion covering the choke. A grapefruit spoon works well for this task. The artichoke is now ready to be sliced and cooked according to the recipe (Artichokes With Vinaigrette Recipe).
How to Store Artichokes
|Artichokes will keep fresh for several days if you place the stalks in water. If they have no stalks, wrap them in clear film and keep in the vegetable drawer of the fridge for a day or two. |
What is Jerusalem Artichoke
|The Jerusalem Artichoke is an entirely different vegetable. It is, in fact, a tuber, belonging to the sunflower family, and has nothing to do with Jerusalem. One explanation is that its name is a corruption of girasole, “sunflower”, because its yellow flower turns towards the sun. Jerusalem artichokes look rather like knobbly potatoes, and can be treated as such. They have a lovely distinctive flavor and are good in soups. They are also delicious baked, braised, sauteed or pureed. |
They may not win any beauty contests, but Jerusalem artichokes taste delicious.
If you are not using the artichoke right away, place them in some water with lemon juice to keep them from discoloring.
Artichokes Nutrition Facts:
- Calories: 47 Kcal
- Total Fat: 0.2 g 0%
- Saturated fat: 0 g 0%
- Polyunsaturated fat: 0.1 g
- Monounsaturated fat: 0 g
- Cholesterol: 0 mg 0%
- Sodium: 94 mg 3%
- Potassium: 370 mg 10%
- Total Carbohydrate: 11 g 3%
- Dietary fiber: 5 g 20%
- Sugar: 1 g
- Protein: 3.3 g 6%