Artichoke

Artichokes offer a nutty flavor and tender hearts, ideal for dips and dressings.

Flavor

How to use it

Boil for Tender Hearts. Boiling softens cellulose and pectins, tenderizing leaves and heart.

Stuff for Flavor. Baking allows aromatics to permeate, softening leaves with moist heat.

Common mistakes

• Grit from cooking the inedible choke.
• Tough leaves from insufficient heat keeping cellulose intact.

What goes with artichoke

• Lemon. Lemon prevents oxidation and brightens artichoke's flavor.
• Garlic. Garlic's savory bite stands up to artichoke's earthy, slightly bitter flavor.
• Preserved Lemon. Artichoke's mild sweetness softens preserved lemon's salt.
• Butter. Butter's fat softens artichoke's fibrous texture.
• Parmesan. Parmesan's umami offsets artichoke's minor bitterness.
• Olive oil. Olive oil penetrates artichoke fibers for a smoother feel.
• Feta. Salty, tangy feta contrasts with artichoke's mild bitterness.
• Mozzarella. Mild, milky mozzarella melts around artichoke's earthy flavor without covering it.

Try tonight

• Roast with garlic and olive oil.
• Serve with a lemon butter dip.
• Add to a salad with olives and tomatoes.

Storage

Refrigerate in a plastic bag to retain moisture.