Photo credits (left to right): Photo credits (top to bottom): Flickr: La Grande Farmers' Market; Flickr: -Marlith-
Artichoke, Jerusalem Artichokes
The artichoke is a member of the thistle family; the edible part is actually the plant's flower bud. They grow on stalks and vary in size from the size of a small apple to a grapefruit.
- Choose artichokes that feel heavy for their size and are firm.
- The outside should be all green with compact center leaves.
- To store in the fridge, cut off a slice from the stem, sprinkle it with water and store in an airtight plastic bag.
- Cook them within 7 days.
- Rinse the artichoke under cold water and scrub with a vegetable brush to remove the light film that develops when growing.
- With a sharp knife, cut off the top inch of the artichoke. Then trim the stem about half an inch or remove it completely if you'll be stuffing the artichoke.
- Note that the stem is a continuation of the heart, which is very tender and delicious, so don’t cut it off unless you need you to.
- You can steam artichokes for about 30 minutes on high heat, boil them for about 30 minutes at a simmer, or bake artichokes drizzled with olive oil and wrapped in foil for 1 hour at 425˚ F.
- Artichokes are done when a sharp knife goes through the base easily.
Why It's Great
- Vitamin C keeps our immune system strong and helps our bodies heal quickly.
- Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.
- Magnesium helps with muscle function and energy production.
- Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.
Chicken Tagine with Olives and Artichoke Hearts