18 or 24 pieces Sourced from California Artichoke aka "French Artichoke", "Green Artichoke", "Chao-Xian-Ji", "Yang-Ji", "朝鲜蓟", "洋蓟", "朝鮮薊", "洋薊" Artichoke has the same shape as the lotus flower that has yet to open. It is actually an immature flower bud of a thistle, a type of flower. The outer leaves are green with thorns on the tips. You should take out the stem of the base, the thorns on the tips of the leaves, and the thorny crown to get to the creamy flesh and the meaty heart. Inside, the flesh is light yellow to purple depending on the variety. Artichoke is known for its nutty flavor. Artichoke is generally baked, braised, and roasted. Steaming the whole artichoke is the most popular application. Artichoke is available year-round. Handling Tip Selection Artichoke should feel firm and heavy for its size. Artichoke gets lighter as they get older. Artichoke leaves should be tightly packed with green leaves and purple undertones depending on the variety. In the winter, artichoke leaves may have a white or bronze, blistered appearance due to frosting in the field. This does not affect eating quality. Rub or squeeze the leaves for a squeaking sound, indicating the freshness. No signs of wilting, molding, or significantly discolored. Storage Artichoke should be stored at 32°F (0°C) with a relative humidity of ninety-five percent and with mist. The typical shelf life is five days to fourteen days. Artichoke is subject to browning and molding. The off-color areas may indicate mold and decay develop deeply into the heart. Check the base of the artichoke for any signs of worm injury. Artichoke is not sensitive to ethylene, a naturally occurring gas that regulates ripening, and produces a low level of ethylene.
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