To choose a fresh artichoke, look for tightly closed leaves, a heavy, firm feel, and a vivid green color. Artichokes with open, dried, or darkened leaves have lost freshness. Freshness can be judged by the tightness of the outer leaves and the weight; a fresh artichoke feels full and heavy in the hand. As it sits, the leaves open and their tips dry and darken. Leaves that are tightly closed and make a slight crackling sound when gently pressed indicate freshness. A light-colored, moist cut at the stem also suggests that the artichoke was recently harvested; a dark, dried cut indicates that it has been sitting for a while.
How to choose an artichoke
When selecting a fresh artichoke, consider the leaves, weight, and color together. The outer leaves should be tightly closed and firm; avoid those that are open or loose. The artichoke should feel heavy for its size. Its color should be vivid green; yellowed or darkened leaves indicate that it is past its prime. The stem should be fresh and firm, not dried out. The leaf tips should not be excessively dry or have brown spots.
How to trim an artichoke
To reach the edible heart, carefully clean away the outer leaves and the fuzzy center. Following the steps below in order prepares the artichoke for cooking without excessive browning or waste. Remove the tough outer leaves individually until the edible, pale portion is visible. Trim the tough top of the leaves and the stem with a knife. Scrape out and remove the fuzzy center with a spoon. To prevent browning, keep trimmed artichokes in lemon water.
Why soak artichokes in lemon water?
When cut, artichoke is a vegetable that quickly darkens on surfaces exposed to air; this is an enzymatic reaction, as with apples. Soaking trimmed artichoke pieces in water with lemon juice significantly delays browning and preserves their pale, appetizing appearance. Lemon water also balances artichokes’ mildly bitter flavor. Preparing lemon water while trimming is therefore a practical habit: it gives you a place to hold the trimmed pieces and helps prevent your hands from darkening.
How to store artichokes
Fresh artichokes can be stored in the refrigerator’s crisper drawer for a few days; wrapping the stems in a damp cloth may keep them fresh a little longer. Trimmed artichokes brown quickly when exposed to air, so store them briefly in lemon water in the refrigerator or boil and freeze them for longer storage. For best results, cook trimmed artichokes without delay. For artichokes that will be stored for a long time, the best method is: after trimming, briefly boil the artichokes in lemon water, drain them, and freeze them in portions. To choose an artichoke, look for tightly closed leaves, a full, heavy feel, and a vivid green color together. When trimming, remove the fuzzy center and keep the pieces in lemon water to prevent browning. Properly selected and carefully trimmed artichokes are a flavorful and attractive ingredient in olive-oil dishes. Choosing firm, heavy artichokes is the first step toward getting more edible heart and a fresher result.