If you've always wanted to try cooking fresh artichokes but was intimated by their tough exterior and prickly leaves, this step-by-step guide is for you.
But it's also for those of you who tried cleaning artichokes before but felt awkward and found it difficult. While cleaning and trimming fresh artichokes does require a little bit of patience and practice, it all boils down to the right technique and the right tools that make this process as a breeze.
Depending on how you're planning to cook artichokes, there are slight variations on how they should be cleaned. In fact, you might have been doing them extra step that are absolutely not necessary for the particular recipe.
How To Clean Artichokes
This is the best way to clean fresh artichokes if you need to have only edible part of it. This is how you'll prepare them to make braised artichokes, Italian stuffed artichokes, Lamb and artichoke stew, Potato and Artichoke Gratin and artichoke sauce for pasta.
If you need to clean artichokes to use them whole, typically when roasted, skip the the first steps and scroll down to see how to clean artichokes whole.
Prepare lemon water. Cut a lemon in half and squeeze the juice into the bowl with fresh water. Keep one lemon halve.
- Start by trimming off the stem leaving 1" (2-3 cm) or not - your choice.
- Remove dark outer petals that are tough and won't soften when cooked.
- Cut off all the tip and rub the cut-end with lemon half.
How To Clean Artichokes For Stuffing (Whole)
- Loosen the outer leaves until you get to the core/choke.
- Scoop out the center with a small spoon, better yet a melon baller that has sharp edges.
- trim the bright green layer of the stem and on the root of trimmed petals, deep in lemon water.
When ready to use, place on a tray or on an cutting board upside down and tap firmly to remove any water from the inside.
How To Clean Artichokes For Stewing (Halves or Quarters)
If you're not planning to stuff artichokes, you can remove the choke by simply cutting it in half or even in quarters.
- Trim the bright green layer of the stem and on the root of trimmed petals, cut in half.
- Scoop out the center/ "hairy" choke with a melon baller or a small spoon. In Italian it’s called “barba” which literally means “beard”. It’s the part that would turn into a flower if left to mature.
- Deep in lemon water.
- Then proceed to trimming and cleaning the next one.
If your recipes called for artichokes cut in quarters, you can simply cut out the choke with a small knife.
How To Clean Artichoke Stems
Don't through out artichoke stems, they can be trimmed and cooked and taste just as delicious as an artichoke heart. My top tip for cleaning artichoke stems with ease, is to work them fresh! Ideally the same day you bought them. Alternatively put them in the bucket with water just like you would do with flowers. This way they'll remain fresh for 7-10 days.
- Cut half-through the stem then break it and peel the outer fibrous layer that comes off.
- Trim around any remaining outer fibrous layer on the stem keeping only the center.
- Place in lemon water immediately. Cut in cubes or in smaller pieces before cooking. Cook together with artichoke hearts.
And now you’re pretty much done. If required by the recipe, you can now cut artichoke in quarters or smaller pieces.
Types of Artichokes
There are many artichoke varieties in the world, depending on the region. But mainly we can distinguish 3 types of artichokes: large/round, elongated/purple, and thorny artichokes which only grow in Sardinia (Italy).
Large/Round Variety
- The Green Globe - probably the most well known and widely spread artichoke variety in North America. Green Globe artichokes or simple called The Globe artichokes are 3-5 inches in diameter and have delicious thick, flavorful hearts and fleshy leaved. They also clean the easiest and have less waste in preparation process. They grown mainly in California where mild winters and moderate heat summers create the perfect environment for artichoke cultivation. Castroville proclaims itself to be "The Artichoke Center of the World", and holds the annual Castroville Artichoke Festival. The Globe artichoke is the best when harvested early and cooked asap.
- Mammole (“Mamme”). Mammole artichokes are the traditional variety from Rome. These artichokes are green with a light purple tinge. They have no thorns. They are large, tender and meaty with a delicate taste. Like The Green Globe it can be baked, stuffed or just eaten with some salt. It's amazing stuffed with a mixture of parsley, mint and garlic - Italian Stuffed Artichokes.
Elongated/Purple Variety
- Romanesco - big Romanesco is another artichoke variety from Rome. It has a distinct rich purple color with large round heads.
- Violetto - another Italian type of elongated artichoke tinged with violet on the bracts. It has very little choke if harvested young and tight.
- Other famous purple varieties of artichokes are 'Violet de Provence' (France), 'Violet d'Algerie' (Algeria),'Violetta di Chioggia' (Italy). These artichokes are medium size and slightly different in taste.
Thorny Sardinian Artichoke
Thorny Sardinian Artichoke or Carciofo Spinoso Sardo is the most important and the oldest variety cultivated on the island of Sardinia. It is of an elongated conical shape with mostly green petals and accentuated brown-violet nuances.
Spinoso di Sardegna artichoke is valued for its high nutritional value and exceptional taste. For these qualities it has obtained the Protected Designation of Origin (D.O.P.) reserved for artichokes that meet the conditions and requirements set out in the Production Specifications.
Regardless of the variety of artichokes you have on hand, the principles of cleaning and triming all types of artichokes are the same.
Curiosity from What’s Cooking America
In the 1920s, Ciro Terranova “Whitey” (1889-1938), a member of the mafia and known as the “Artichoke King,” began his monopoly of the artichoke market by purchasing all the produce shipped to New York from California at $6 a crate. He created a produce company and resold the artichokes at 30 to 40 percent profit. Not only did he terrorize distributors and produce merchants, he even launched an attack on the artichoke fields from Montara to Pescadero, hacking down the plants with machetes in the dead of night. These “artichoke wars” led the Mayor or New York, Fiorello La Guardia, to declare “the sale, display, and possession” of artichokes in New York illegal. Mayor La Guardia publicly admitted that he himself loved the vegetable and after only one week he lifted the ban.
How to cook fresh artichokes
In Italy, fresh artichokes are one of the most beloved veggies. They are perfect in antipasto/appetizer, pasta dishes, even with main courses with meat.
Here are some of the simple fresh artichoke recipes you can start with:
- Italian Stuffed Artichokes
- Braised Artichokes - for bruschetta pasta, risotto and more!
- Cavatelli Pasta with Artichokes
- Artichoke & Potato Gratin
- Pressure Cooker Artichokes with Dipping Sauce
- Lamb and Artichoke Stew
Buon Appetito!
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