Quantity/Pack: Seasonality: Year RoundOrigin: USA-CA Artichokes are a true labor of love, but oh, are they worth the effort! Whether steamed then dipped, leaf by leaf, in a warm lemon butter, or Melissa’s Hollandaise Sauce, or halved and grilled to be served as part of a Mediterranean-themed spread, these conical gems deliver a flavor wholly their own–vegetal and nutty, with a slight tang that just kisses bitter. Beyond taste, artichokes offer a pleasing texture; the fleshy base of the individual leaves are wonderful for dipping, while the prized, meaty heart can be enjoyed on its own, or added to all manner of dishes, from appetizers, salads and sides, to pastas, pizzas and more. Artichokes are the immature flower heads of the thistle plant, which are harvested before they bloom. If left on the plant and unharvested, these buds would open into bright purplish-blue flowers that rival the size of the chokes themselves. Although mature artichokes can vary in size, they typically range from 2-6 inches in diameter, and they can weigh up to 3 lbs. The spines of each leaf, or bract, have a sharp tip that should be clipped before cooking and eating. This task can be easily performed with a paring knife, or kitchen scissors. Enjoy artichokes au natural, or served alongside a variety of sauces; although delicate in flavor, artichokes are toothsome enough to pair with fatty, flavor-packed sauces such as Hollandaise, Gribiche, or a chipotle mayonnaise. While the hearts of baby artichokes are edible raw, the hearts of mature artichoke should be enjoyed cooked, then served warm or chilled. Try them shaved into salads and over pizzas, or as the star ingredient in an appetizer or side dish. Artichoke hearts marinate beautifully. Hearts can also be simmered into sauces; they make a delightful addition to pastas. Artichoke leaves can be steeped in boiling water to make a woody, earthy and bitter herbal tea. To store, refrigerate whole, unwashed artichokes in a plastic bag for 1-2 weeks.
