Organic Artichoke

Artichoke has hard and inflexible exterior. Only the heart of the artichoke is edible. To get to the heart of the artichoke, you must peel off each leaf. Artichokes come in many different varieties such as Globe green, European purple, and Imperial star. These artichokes have a wonderful range of flavors.

Non-organic artichokes are usually sprayed with both pesticides and fungicides. It is the reason why non-organic artichokes are blemish free.

What to look for?

• Artichoke heads should be tightly closed
• Brownish or blackish caused by frost damage outside does not affect the quality.

Storage and preparation tip:

• Soak artichokes in a large bowl of water. Add two table spoons of salt and two of vinegar to the water. This will chase away any earwigs or aphids.
• Cut off most stem, leaving about 1/3 inch
• Cut off the top, till you reach the feathery center
• Remove the leaves
• Scoop out the feathery elements and you will be left with the heart.
• If you are not using it immediately, rub the heart with olive oil or lemon juice to prevent it from turning brown

Cooking with Artichoke:

Traditional cooking methods involve either boiling or steaming the artichoke. Besides, artichoke hearth can be eaten raw. They can also be baked, braised, marinated, roasted, steamed, grill, or broiled. Do not boil artichoke heart as boiling leaches out its flavors and nutrients.

What is it good for:

Compound in artichokes called cynarin said to boost liver function and help regulate blood cholesterol. It may also help with irritable bowel syndrome.

Artichoke Nutrition Facts:

Artichokes are low in calorie. They contain good level of antioxidants, choline, and fiber. They also contain B vitamins (B1, B2, B3, B6, B12).