One of the delights of the first weeks
of spring is the arrival of the artichoke. In many
European
households (and, increasingly so, in the USA and
now Australia), this arrival is greeted with the
same enthusiasm as chestnuts, cherries and asparagus.
Unfortunately, the artichoke season in our country
is short lasting from August to October. This short
season is farther limited by the early season high
cost and the later season inferior quality.
When purchasing your artichokes choose
the ones that are bright green in colour and that
have a tight, closed bunch of leaves. Avoid artichokes
that are limp, dry, withered or discoloured. The
best-flavoured artichokes are the first cut from
the centre of the plant and these are found in late
autumn or early spring. Slow maturing artichokes
tend to produce the product with the best flavours.
The parts of the artichoke are called
bracts (leaves), fond (the base to which the bracts
are attached), choke and stalk.
Much is written about the choke and
the need to remove it prior to cooking. This is
only necessary if you are using old artichokes late
in the season. The choke is edible but has pronounced
tips in late season.
Stage 1 Preparation
To prepare the artichoke peel off
only the harder outside leaves and discard. Remove
the stalk by
cutting very close to the base of the artichoke,
and set stalk aside. Trim around the base to remove
the bitter parts. The stalk can be trimmed and eaten.
Use for boiling.
Stage 2 Preparation
To prepare to Stage 2, remove a few
more outside leaves and trim the top of the artichoke
to get a 'flat-top'.
Use for complex stuffing.
Stage 3 The outer heart
The outer heart can be prepared from
Stage 2 by removing more of the dark green leaves
and farther trimming the top.
Use for lighter stuffing (whole) or
for stewing or deep frying (cut).
Stage 4 The inner heart
Remove all of the green leaves and
trim the top down to about a half of its original
size.
Use for preserving (whole) or for
salads, frying or sauces when cut into thin slices
Some Tips
Trim the base carefully to remove
the dark green bitter outer skin.
Tap the flat-top lightly on a bench
to loosen the tight packing of the leaves, and
then pry the leaves loose by gently pulling back
from the centre with your fingers.
Keep the artichokes in acidulated
water as soon as trimmed to avoid discolouring
due to oxidation.
Use the whole artichoke for stuffing
or for boiling.
Use the hearts for other dishes.
In all cases the quality of the
artichokes will determine the amount of leaves
to be discarded.
Discarded leaves can be cooked
to flavour stocks to use with artichoke risotto
or to make a thick artichoke soup.
Some uses of your prepared Artichokes
CARCIOFI BOLLITI
Boil a Stage 1 artichoke in water
with a pinch of salt and a few slices of lemon for
about 30 - 40 minutes. The artichoke will be done
when the outside leaves come out easily and the
base can be easily pierced with a fork. When cooked,
strain and serve with an appropriate sauce in which
to dip the leaves.
BOILED ARTICHOKES
For sauces try a fresh homemade mayonnaise,
an emulsion of virgin olive oil, lemon juice, sea
salt and freshly ground pepper, plain melted butter
or an emulsion of virgin olive oil and balsamic
vinegar.
To eat you break the bracts of the
fond and dip the base of the bract into your sauce.
Pull the leaves over your teeth to remove the tasty
pulp.
