Artichoke, One Large

Amazon.com Price: $2.99 (as of 09/07/2020 04:53 PST- Details)

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Artichoke, One Large. United States or Mexico. – Brownish leaves on artichokes may be caused by winter frosts, artichokes will taste delicious and can sometimes have a more intense flavor

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Artichokes

Flavor, Texture and Nutrition

The Artichoke is a low-calorie, nutrient-rich vegetable that adds beauty to mealtime. Artichokes are both a natural source of antioxidants and are a delicious way to get important nutrients such as fiber, vitamin C, magnesium, and potassium. In fact, recent research shows cooked Ocean Mist artichokes are the highest antioxidant source among all fresh vegetables.

Artichokes stay fresh in the refrigerator for five to seven days. Cooked Artichokes can keep for up to a week–ready for your favorite recipe or your next meal.

During the Winter months, customers may receive “Frost-Kissed” Artichokes. Artichokes become “Frost-Kissed” when the temperature drops below 32 degrees. Despite their brownish color, Frost-Kissed Artichokes have a more intense, nutty flavor than “unkissed” Artichokes. Once cooked, the peeling disappears resulting in a delicious, green Artichoke.

Enjoying Artichokes–the basics and beyond…

Eating an Artichoke is easy and fun for children and adults…

Start with the outermost petals. Peel a petal and dip the base of the petal into your favorite sauce. Pull the petal through your slightly clenched teeth to remove the soft, tender flesh at the bottom of the petal.

Continue until all petals have been remove to arrive the heart. If the fuzzy choke guarding the Heart hasn’t been removed, scoop it out with a spoon. Cut the remaining Artichoke Heart into bite-sized pieces, dip and enjoy.

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How to Prep Your Artichoke for Cooking

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With just a little preparation, fresh Artichokes are easy to cook.

Rinse fresh Artichokes in cold water and remove the natural, light film on the exterior with a soft brush. With a sharp kitchen knife, cut about one inch from the top of the Artichoke and trim the stem at about one half inch.

Optional: For restaurant-style presentation–snip off the thorns on the tip of the Artichoke petals with kitchen shears. You can also rub the cut portion of the Artichoke with the juice of a fresh lemon to prevent it from browning. Lastly, spread the artichoke petals slightly to allow any seasoning you may use to fall in between the petals for flavor.

How to Cook Artichokes
Boiled

Boiling fresh Artichokes is one of the original and classic ways to cook the veggie. Plus, a lot of restaurants still use this method today!

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  • Bring a large pot of salted water to a boil.
  • Place rinsed and trimmed Artichokes directly into the pot of rapidly boiling water.
  • Cover the pot with the lid and cook at a high simmer until tender–approximately 30 minutes for a Medium-sized Artichoke to 45 minutes for a Jumbo-sized Artichoke.
  • The Artichokes are cooked when a sharp knife goes through the Artichoke base with ease.
Steamed

Steaming a fresh Artichoke is ideal for retaining all the vitamins and nutrients that can be lost by boiling.

artichoke

  • Place a steaming basket in a large pot and fill the pot with water until it reaches just under the basket.
  • Place one layer of rinsed and trimmed Artichokes into the steaming basket with Artichoke stems facing up; cover with lid.
  • On high heat, bring the water in the steaming pot to a boil. Steam Artichokes until they are tender–approximately 30 minutes for a Medium-sized Artichoke to 45 minutes for a Jumbo-sized Artichoke.
  • The Artichokes are cooked when a sharp knife goes through the Artichoke base with ease.
Easy Grilled Artichokes

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  • Start with already cooked Globe Artichokes (any size) and finish them off on the grill to char for that delicious smoked flavor.
  • Preheat outdoor grill to 350 degrees.
  • Spray each cooked Artichoke half with cooking spray or brush with olive oil.
  • Place Artichoke halves cut side down on a hot grill.
  • Let Artichokes cook until they begin to char (about 4 minutes).
  • Turn Artichoke halves with tongs and continue to cook until desired charring marks appear.
Easy Baked Artichoke

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  • Preheat your oven to 425 degrees.
  • Spread the Artichoke petals. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt. Stuff minced fresh garlic between the petals of each Artichoke.
  • Double wrap each Artichoke with two layers of heavy-duty foil, sealing well on top by twisting and pinching foil packets. Place foil-wrapped Artichokes directly onto a pre-heated oven rack and bake–approximately one hour for a Medium-sized Artichoke or one hour and 15 minutes for a Jumbo-sized Artichoke.
  • Remove from the oven and let cool before unwrapping the Artichoke.
  • You will know the Artichokes are cooked when a sharp knife goes through the Artichoke base with ease.

United States or Mexico
-Brownish leaves on artichokes may be caused by winter frosts, artichokes will taste delicious and can sometimes have a more intense flavor

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