How to Choose an Artichoke for Cooking

The Artichoke. Widely misunderstood, yet much like diamond mining, wherein you must dig a little for the little bit of the good stuff. Like a pomegranate, it must be carefully handled to properly reap the full flavor of the vegetable.

Instructions

Difficulty: Easy

Things You’ll Need:

• Your eyes
• A good market to buy artichokes

1. Find yourself a suitable selection of artichokes from which to choose.
2. There are two classification that all artichokes may fall into that directly affects the strength of flavor in the artichoke flower. Look for what would appear to scarring on the thick petals of the artichoke, or if it is pristine in skin, and does not contain these marks.
3. If there is a marring of the surface which may even appear like broad scratches then you have found a frost kissed artichoke. This occurs because just as it says they are subjected to very cold, frosty temperatures for a short time, which mars the surface slightly. This concentrates the flavor, and the person enjoying this vegetable would find a flavor that is stronger, and more pungent than its counterpart the artichoke without frost kisses.
4. If, you have come across an artichoke that does not bear the markings of frost mentioned above then you will find that the artichoke possess a subtler, more gently flavored range of natural oils. These are the type that those who are on the border of enjoying artichokes would prefer in order to acclimatize them to this sometimes acquired taste.

Tips & Warnings

• Cut the artichoke right at the base of the flower to prevent any of the fibrous stem from being added to your meal, or dish.
• It is best to cook an artichoke with a steaming basket so that the water does not immerse the artichoke to save color, and texture.