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The Artichoke -- That Strange-Looking Vegetable
By Donna Smith
Most of us know what an artichoke looks like. You eye it warily in the produce section as you pass by. You have to admit, it's a neat-looking vegetable, but what in the world do you do with it? My 79-year-old grandpa recently bought his very first artichoke then announced, "I bought one of those artichoke things, but I didn't eat it. I peeled off all those pokey leaves and there was nothing left, so I threw it away." Don't let this vegetable scare you!
What Is It?
With its origin in the Mediterranean, the artichoke is a member of the thistle family. A single artichoke plant will produce 20 to 30 artichokes. The "Green Globe" variety is the most common and is harvested year-round. The main stem of the plant produces the largest artichokes, the middle branches produce medium-size artichokes, and the lower branches grow what are known as baby artichokes.
When purchasing an artichoke, look for ones that are compact and heavy. They should be solid green in color. Don't select an artichoke that is purplish in color or budding, as this is a sign of being over-ripe.
How Do You Eat It?
"Great," you say, "but how do I eat one?" If you want to get in and out of the kitchen fast, frozen or canned artichoke hearts might be your best bet. Artichokes do require some time and patience. The dark green "leaves" are not edible, and must be peeled away. First, peel away the outer leaves by snipping them off at the base with a pair of scissors. When you reach the yellow leaves with the green tops, slice off the green part with your scissors or a paring knife. (We're almost there!) Next, trim about half an inch off the base. Now, if you're only using the heart, remove it with a melon baller or spoon. Rub lemon all over the artichoke, or place it in a bowl of lemon water, to prevent discoloration.