How to Know When Artichokes Are Bad

The edible part of the artichoke is actually the bud of this flowering plant.

Although fresh, whole artichoke is typically available at most grocery stores, many people seem to avoid this nutritious vegetable, opting for canned, jarred or frozen artichoke hearts instead. For the unfamiliar, whole artichokes look intimidating to work with, as well as labor-intensive just to get a little bit of meat. Artichoke fans, however, know how to steam the artichoke and enjoy the meat found in every leaf as they work their way to the heart. Eating whole artichokes starts with selecting and choosing the best ones. Steer clear of artichokes with tell-tale signs of spoilage.

Instructions

1. Look at the artichoke. If artichokes seem to have excess browning of the leaves, or the leaves look wilted and dry, they have likely spoiled and should be discarded. Fresh artichoke will have bright green outer leaves.

2. Smell the artichoke. If the artichoke smells like anything other than a fresh, green vegetable, it's probably not fresh and going bad. Discard immediately if the artichoke has any strong, foul odor, a sure sign of a rotten artichoke.

3. Touch the artichoke. If the artichoke is not firm to the touch or has soft spots and feels rather light for its size, do not choose it, as it is not fresh. Avoid any artichoke with signs of mold as well.

Tips & Warnings

• Steam artichokes in water seasoned with garlic for additional flavor and lemon to help the leaves retain their green color after being steamed.

• Dip the individual leaves in a garlic butter or mayonnaise-based sauce.

References

• Gourmet Sleuth: Artichokes
• What's Cooking America: Vegetable Buying Guide
• Fine Cooking; A Fresh Artichoke is Worth the Effort; Janet Fletcher; April 2003

Resources

• Simply Recipes; How to Cook and Eat an Artichoke; April 2007
• California Artichoke Advisory Board: Recipes and Such