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Formerly from the Mediterranean
however right now grown primarily in California, artichokes are the buds
of a big thistle within the sunflower species. The actual edible parts
consist of the base of the green leaves, the soft inner heart, and the
base of the choke itself. Artichoke months are at its peak from March to
May.
To choose artichoke, rub it using your fingers and listen properly. If
it's tender, the leaves will squeak. A hollow and also dried out sound
signifies a tough, overdeveloped heart. Hold the artichoke in the palm
of your hand. Tender artichokes possess a heavy, solid feel. Those with
more mature and harder chokes will certainly feel light and less
significant simply because they have started to dry out. Remember that
size does not matter. Size is an indicator of where an artichoke grew on
the plant, not its age or tenderness. Big ones grow near the top of the
plant while smaller ones sprout from the sides of the stalk. And look
kindly on artichokes with brownish streaks or marks. These marks are
referred to as the "kiss of the frost" and frequently indicate a
delicious nutty flavor.
For storage, retain raw artichokes in a plastic bag in the coldest area
of the fridge. They should last for at least one week if stored in this
manner. When cleaning, plunge artichokes up and down in a sink filled
with cold water to disengage all dirt trapped between the leaves. To
steam, put the artichokes, stem end up, in a steamer basket set over
three inches of boiling salted water. This process gets steam to the
leaves faster. Cover and cook until tender, about fifteen minutes for
baby artichokes and up to forty five minutes for big ones.
To test for doneness, simply tug on one of the leaves. If it comes off
easily, the artichokes is ready to consume. Strain by setting the
artichokes upside down on a rack. Allow it to stand for a few minutes
prior to serving.
If you are cooking artichoke stems, peel off and cook in salted,
acidulated water. Although often thrown away, artichoke stems can be as
tender and tasty as the heart.
Artichokes may be served with wine but nevertheless, wine lovers concur
that artichokes can easily spoil the taste of a fine wine since it can
make other food taste sweeter. Experts suggest bypassing wine whenever
eating a wholesome dose of artichokes. If, on the other hand, you have
your heart set on it, pick a white wine with high level of acidity to
balanced out the sweetening effect.
To avoid discoloration, only use stainless steel kitchen knives or
scissors whenever cutting artichokes. Carbon knives result in
discoloring. Promptly rub the cut surfaces with freshly squeezed lemon
juice, or perhaps keep cut artichokes in acidulated water till you
decide to cook them. To cover uncooked and cut artichokes until cooking
time, make use of parchment paper or plastic cover, but not aluminum
foil. To cook, make use of stainless steel, nonstick, or enamel-coated
pots and pans. Avoid cooking artichokes in cast-iron or aluminum pots,
because these materials will discolor artichokes. Additionally, add
fresh lemon juice, vinegar, or white wine to the cooking water.
In order to speed cutting and cooking, break each artichoke facedown
against a kitchen counter. This will likely loosen the leaves and spread
them apart slightly, making the leaves easier to cut. It also enables
heat to penetrate the inside of the artichoke quicker. Artichokes could
possibly be cooked using microwave oven or to pressure steam. To
microwave, cut the artichokes, wrap each firmly in microwaveable plastic
material, and set up in a circle on a carousel or plate. Microwave four
to six big artichokes on high power until the stem ends can be simply
pierced with a fork or small knife, about fifteen to twenty minutes.
Increase or decrease the time according to the size and quantity of
artichokes. If pressure-steaming, put the artichokes, right side up, in
a basket in a pressure cooker. Add a few inches of water, lock on the
top, and heat to high pressure. Pressure-steam at high pressure for ten
minutes for large artichokes and seven minutes for medium. Release the
steam immediately.
Interesting Fact about Artichokes :
Consuming artichokes produces a chemical effect in the mouth which
causes other foods or beverages taste sweeter. This is because of a
substance called cynarine, that stimulates the sweetness receptors on
our own tongue. Since artichokes have this effect, you ought to serve
them on their own or to match them with neutral-tasting foods like
pasta.
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