Prep & Use
Trim away the stem and about 3/4″ off the top of the artichoke, as well as the thickest, outmost layer of leaves. Using kitchen scissors, cut the thorned tips off of all the remaining leaves. Artichokes can then be steamed, boiled, grilled or baked. To steam, place artichoke stem-side down in a pot filled with 1-2″ water (use a steamer insert if you have one). With the lid on, steam until the outer leaves can easily be pulled off – – this might take 20-25 minutes. To consume, remove outer leaves one at a time, dip white fleshy end in desired sauce and rake through teeth to remove the soft, meaty portion of the leaf.
Popular artichoke dipping sauces include hollandaise, vinegar, butter, mayonnaise, aioli and lemon juice.
Care & Handling
Choose fresh, dark green artichokes that are not cut or bruised. They should feel heavy for their size and squeak somewhat when they are squeezed. Store artichokes in a plastic bag inside the refrigerator. Always wash fresh produce before consuming.
- Great source of vitamin B6, C & K, folic acid, antioxidants, copper, iron, potassium and phosphorus
- High in fiber
- Low calorie
Product InformationProduct Guide Field Pack Sell Sheet
December – early April
early April – November