Artichokes

Artichokes are known for having an acquired taste, an earthy, bitter tang with a slight toughness is not everyone’s favourite. They are in season from June/July in the UK and can be planted in spring for a crop in sept-nov.

How to store Artichokes

They’re best straight from picking, but will keep up to 4 days to a week in a fridge in a plastic bag.

Artichokes Nutrients

Artichokes are a great source of vitamin C, K and fiber which is great for the immune system, bone health, digestion and blood pressure. It contains good levels of vitamin B9 which is particularly useful for those trying or expecting a baby, amongst other things. Artichoke is also a great prebiotic food, meaning it can help support the growth of beneficial bacteria and this in turn can help support your immune system. Learn more about pre and probiotic foods.

How to prepare Artichokes

If you’re in a rush then rinse under a tap. For best cleaning submerge the artichoke upside down in a large bowl of water for 10 minutes and the dirt will sink. Artichokes change colour quickly like apples, so once the surfaces have been chopped off you can place it in a bowl on water with lemon juice squeezed in.

If the stem is still attached, separate them and remove the big leaves. Remove any damaged outer stalks. If you prefer your artichoke less bitter then remove the stalks in the very centre too. Using a sharp knife, run it down both edges of the stalk to remove the small leaves and spines. You can then use a peeler (or a knife) to remove the tough outer layer and the strings.

How to cook Artichokes

Raw

You can use raw artichoke in a salad. Just trim it right down to its heart and then finely slice or grate into a salad (cover with lemon juice or vinegar to stop the discolouring).

Boiled

Just remove the stalk and place into a pan of boiling water with some lemon juice or wine vinegar. You can add bay leaves or garlic here too. Simmer for 30-45 minutes (you’ll know it’s ready as you’ll be able to easily pick off a leaf). Then drain.

Steamed

Just remove the stalk and place into a pan with a few cm of water. Cook for the same time as you would boil but with a lid on (check there’s always some water in the bottom, if not add a little). Drain and serve.

Braised

A bit of a faff but a great outcome. Pull off the outer leaves until all that remains are the cream coloured leaves that are softer than the green ones. Cut off the top and trim the base removing any more of the green outer layer leaving you with the paler flesh beneath then quarter each artichoke. In a large saucepan place in the prepared artichokes and just submerge them with water, with lemon juice and salt and pepper (you can add bay leaves, garlic, or chilli here). Simmer until they are tender (20-40 minutes depending on size). Lift them out and serve.