Spring is around the corner so it’s time to shift our focus to some of the seasonal produce that will be soon be heading our way. March through May is peak time for artichokes, so today we take a look at the edible thistle that might be a mystery for many home cooks. We’ll learn about the different parts of the vegetable, how to prep them, and a couple of methods for cooking fresh artichokes.
Mentioned in this Episode
There are many causes you can support regarding the unfolding situation in Ukraine. I like World Central Kitchen. Since the beginning of the invasion they have had local teams on the ground in Ukraine and neighboring countries cooking and serving fresh, hot meals to anyone who needs it. I am always in awe of their ability to mobilize around the world during disaster.
What is an artichoke anyway?
Artichokes are one of the more complicated vegetables. They take a bit of prep work and not all parts are edible. Here is an image of an artichoke with labels of the various parts I talk about in this episode:
Simply recipes has a great post and accompanying video on how to prep and steam an artichoke.
Alex Guarnaschelli has a great video on steaming artichokes, and she doesn’t even mess with most of the trimming prep!
There are a lot of ways to cook artichokes. You can roast them, you can braise them, and you can grill them. And don’t forget the party favorite spinach and artichoke dip!
If you want to see how to “turn” a fresh artichoke to get to the heart, Jacques Pépin does a masterful job in this video. This is a great method for not-so-fresh artichokes where you just want to get to the heart:
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