Artichokes – All You Need to Know | Instacart’s Guide to Groceries

What is an artichoke?

An artichoke is the immature flower bud of a thistle plant. It’s classified as a fresh vegetable, though artichokes are difficult to prepare since you have to work to get to the edible parts.

There are over 100 varieties of artichokes, though the most common type is the green globe artichoke, which resembles a tulip. The purple artichoke, known as the Omaha artichoke, is also famous, especially in sheet pan recipes. Buy purple artichokes. 

In Italy, there are even more artichoke varieties. These are often used in appetizers or for making preserved artichokes. Some types include the Carciofo Brindisino, which is sweeter, and the flavorful and floral Spinoso de Sardegna.

What parts of an artichoke are edible?

If you’ve never worked with artichokes before,  you may not know which parts are safe to eat. Eating the entire plant may be dangerous for your health. Typically, you only want to eat the artichoke heart and the inner leaves.

Where did artichokes originate from?

Historians believe that the Saracens, an Arab group, introduced artichokes to Italy, making sense since “thistle” became articiocco in Italian and then artichoke in English. Artichokes were originally valued for their young leaves instead of the immature flower buds. Around 1400, the first edible flower version was recorded in Italy.

Artichokes are still cultivated mainly in the Mediterranean. Since California has a warmer climate, that state produces nearly the entire U.S. crop of artichokes.

What are the benefits of eating artichokes?

Artichokes are packed with antioxidants and nutrients, such as:

• Vitamins A,  B6, C & K
• Calcium
• Folate
• Iron
• Potassium
• Fiber
• Magnesium
• Manganese

How are artichokes grown?

Artichokes grow well in the Mediterranean, growing well in the United States in locations with mild summers and cool winters. To even produce flowers, it takes a long time to harvest artichokes, typically three to four months of good spring and summer weather. Many artichoke plants don’t produce the flowers until the second year, so some gardeners start by growing the seed and tricking the seedling that they’ve already made it through the first winter. Artichokes thrive in sunny and partially shaded gardens.

When are artichokes in season?

Artichokes are in season in the spring and early summer from March until June and for another small harvest in the early fall. While artichokes are available year-round, they are easier to find in the spring.

What should you look for when buying artichokes?

Choose larger, round artichokes with thick bottom stems. Fresh artichokes will squeak when you squeeze them for freshness. Ensure that the artichoke’s stem is stiff and straight with a secure tip. Check that all the leaves are intact with dark green or purple leaves.

Baby artichokes are olive green with tightly closed leaves. Artichokes harvested in the fall sometimes have black streaking from mild frostbite, but that doesn’t mean they’re damaged. Shop for artichokes.

How to trim and de-thorn artichokes

Since only parts of artichokes are edible, it’s imperative that you trim them properly. While de-thorning artichokes are optional, many people prefer it, so they don’t prick their fingers repeatedly while eating it. These tips will help you get started:

1. Cut off the stem of the artichoke. If you’re steaming them, cut near the base so that the artichoke can stand in the pot.
2. Cut off the crown of the artichoke. This removes the bulk of the thorns.
3. Use kitchen shears to remove the tops of the thorns of the remaining leaves.
4. Remove the tough outer leaves of the artichoke since they don’t have any edible meat on them.

How to store artichokes

Artichokes are best eaten fresh, though there are several ways to store this vegetable.

• In the fridge: Trim the artichokes, and then store them in an airtight container filled with lemon water for up to two days. Pat them completely dry before using.
• In the freezer: Blanch the artichoke segments. Drain the vegetables and allow them to cool completely. Spread them out evenly on a parchment-lined cookie sheet and freeze them for a few hours. Once they are frozen, package them in freezer bags and store them in the freezer for up to three months.
• In oil: Boil water and oil together in an equal ratio. Add seasonings, such as pepper, salt, garlic, and thyme. Boil the artichoke segments, and then drain and cool them. Place the artichokes in sterilized jars to preserve them.

How to tell if artichokes are bad

• The artichoke has become light and spongy, meaning it has dried out.
• The tips of the leaves are shriveled and dry. These have been blistered by the sun.
• There is an opening in the center of the artichoke, and some loose leaves appear to be falling off.

What can I substitute for artichokes?

Here are some fresh vegetables you can substitute for artichokes.

• Use Brussel sprouts if you want to make a garlic-butter sauce with artichokes, but you don’t have any.
• Substitute the heart of the palm for the artichoke heart in sauces and gravies.
• Top your pizza or potato casserole with Cardone, which looks like celery but tastes like chopped artichokes. It doesn’t have the same texture, so you can’t use it in sauces.
• Use bamboo shoots as a replacement in almost any artichoke dish. They are crunchy and nutty like artichokes, and they can be consumed raw, grilled, or braised.

Start cooking with artichokes today

Once you trim artichokes, they are very versatile to cook with. They are packed with nutrients, making them an excellent addition to your diet. Artichokes make a great addition to a warm spinach dip, or they can be eaten in a warm garlic-butter sauce. Add to your next culinary experience by buying some artichokes at your local grocery store or having your groceries delivered via Instacart.

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