All About Artichokes


	ARTICHOKE
	Artichokes are a fun appetizer and are easy to prepare. Considered a delicacy and yet so good for our bodies - complete with phyto-nutrients and antioxidants. In fact, a recent study found that Artichokes are one of the best sources of antioxidants and can help prevent cell damage which can lead to cancer. Antioxidants protect against heart disease and aging. Artichokes also aid in digestion and may even lower cholesterol! 'They can be braised, sautéed, steamed. They can be served whole but you may want to snip off the sharp points on the leaves. Once you steam them, simply snip off the sharp points, and serve. Eat by peeling off the leaves and enjoy dipping them dipped in some lemon or butter or sprinkle with salt. When you get to the middle, use a grapefruit spoon to take out the "choke" and then enjoy the heart! The stem may be a little fibrous but has wonderful flavor cream so be sure to use them for Artichoke soup. If you want to use the hearts and stems in a dish by themselves, remove all the major (the young ones can remain) leaves . Peel the stems and cut in half. Use the grapefruit spoon to remove the choke. The hearts can be sautéed and served as a side or mixed with pasta, tomatoes and olives to make a Mediterranean feast! Artichoke hearts and stems can also be turned into a dip (like spinach artichoke dip), and can be used in a main course. Steamed Artichokes Artichoke Recipes

	Facts:
	Nutritionally: High in antioxidants and low in calories.

	How to choose: Firm green bulbs. Be wary of sharp corners! They should snap and be tight.
	How to store: Store them in the vegetable compartment of the fridge. Artichokes are perishable and you should plan to use them soon after purchase. You can prolong their life if you put them in a plastic bag in the crisper in the refrigerator - make sure they are dry and not washed.
	Fun Fact: Artichokes are part of the sunflower or thistle family.
	Cooking Tip: If you think your Artichokes will go bad before you have a chance to use them, boil them, peel them, and freeze the hearts and stems to use in pasta dishes or sautéed with garlic and olive oil.
	Recipes: Wash in a sink full of water like you would spinach. Pull off lowest leaves. Cut stem and top 1/4 of the artichoke. If the other leaves are sharp, you can trim them too but you don't have to do that. Add an onion ring to hold them upright in a pan or just place them in the pan upside down because the top will be flat after you trim it. Add enough water to cover and lemon juice and add a weight to keep them down in the pot. Leave uncovered to allow steam to escape. If you cover them they will turn brown; uncovered, they will stay green. Steam or boil until done, around 15 minutes, or until a knife can pierce the center through the bottom. Drain. Eat by peeling off each leaf and pull it against your bottom teeth. You can dip it in butter or lemon juice or a combination or just add a little salt and enjoy by itself. Once you get to the choke, use a grapefruit spoon to remove it and then enjoy the heart. You can also use the hearts (and the stems) and sauté them with garlic and olive oil.