Artichokes are finally in season, and not a moment too soon. Thursday, March 16 is National Artichoke Hearts Day!
Did You Know?
The artichoke is technically an unbloomed flower and belongs to the thistle family. It’s high in folate as well vitamins C and K. Almost all of the artichokes in the U.S. come from California.
How to Cook an Artichoke
If you’re not sure how to cook an artichoke, you’re not to blame. You may not have used them much, aside from putting the hearts on a pizza or in a creamy spinach-artichoke dip. The artichoke is often ignored on produce shelves in the spring, partly because most people simply don’t know what to do with them. Let us give you some tips—it’s not as hard as it looks!
- At the grocery store, choose small but heavy artichokes with tight leaves, which are sweeter and more tender.
- No matter how you decide to cook your artichoke, be sure to cut about an inch off the top, then trim off the rest of the sharp tips with kitchen scissors.
- Boiling is the easiest and most delicious way to eat a whole artichoke. Place the artichoke in boiling water with lemon, garlic and/or bay leaves, then cook for 20 minutes or until the stem is fork-tender. Drain and eat!
- You can also steam, grill or bake artichokes. This guide from the Huffington Post gives step-by-step instructions for each method.
- Dip artichoke leaves in melted butter, vinaigrette, or try a combination of balsamic vinegar and homemade mayonnaise.
Add More Artichokes to Your Diet
Get your hands on an artichoke before the season ends and celebrate National Artichoke Hearts Day this Thursday! Contact us to add this and other seasonal vegetables to your weekly menu with our personal chef services.
National Artichoke Hearts Day Isn’t the Only Holiday This Month
P.S. Don’t forget about St. Patrick’s Day this Friday, March 17! I wanted to share this excellent Irish stew recipe from The New York Times to celebrate. The stew is a rich, hearty comfort food featuring lamb, carrots and potatoes. My clients love it… so do I. Enjoy!
