About Artichokes: Native to the Mediterranean, the artichoke is the edible flower bud of a thistle-like plant in the sunflower family which is eaten as a vegetable. One plant can produce up to 30 chokes of different sizes. The edible buds have a slightly nutty-flavor. Once the flower matures, the artichoke becomes inedible so the buds are harvested by hand before flowering.
Botanical Name: Cynara scolymus, derived from the Latin canina meaning canine and the Greek skolymos meaning thistle. Its english name comes from the Arabic al-khurshuf also meaning thistle, which became articiocco in Italian, and ultimately artichoke.
Common and Other Names: artichoke, artischocke, alcachofa, artichaut, carciofo, alcachofra, edible thistle
Artichoke Availability: Although fresh artichokes are available year-round in most markets, prime season is in spring, from March to May in the northern hemisphere.
Artichoke Selection: Select globes that are deep green, with a tight leaf formation, and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Size has little to do with quality or flavor. Small artichokes are just a smaller bud.
Artichoke Forms: Whole artichokes are available fresh in most markets. Artichoke hearts are also available frozen and canned.
Artichoke Storage: Store fresh artichokes unwashed in a plastic bag in the refrigerator for up to a week. It's best to use fresh artichokes on the day of purchase. Cooked leftovers can be refrigerated up to four days. To freeze whole cooked artichokes for later use, drain completely, wrap tightly in foil and pack in plastic freezer bags or other airtight container for 6 to 8 months.
Miscellaneous Artichoke Information: Use a stainless steel knife to trim the artichoke and avoid iron or aluminum cooking pots to discourage discoloration. A light spray of lemon juice will prevent darkening of trimmed artichokes awaiting preparation. Artichokes are fully cooked when a bottom leaf can easily be pulled from the base. Raw hearts should be cooked in acidulated (lemon juice or vinegar) water. Forego any good wine while eating artichokes. They cause chemical changes which affect the taste buds, enhancing sweet flavors.
In-depth Artichoke Information: Artichoke Cooking Information. Learn about how to cook with artichokes.
