In Season: How to Choose, Store, and Cook with Artichokes
How to Choose the Best Artichokes at the Grocery Store
Does it feel heavy for its size? Do the petals squeak when pressed together? If it's a yes to both, you've found your artichoke. But make sure you steer clear of any buds with pale green petals.
How to Store Artichokes
Eat fresh artichokes ASAP for the best quality. If you must buy in advance, sprinkle them with water, then store in a plastic bag in the refrigerator for up to 1 week. Wash before cooking.
How to Serve Artichokes
Get in there: Break off the tough outer petals, then use a knife to remove the stem and trim the top by about 1 inch. Snip prickly petal edges with scissors.
Cook it up: Grab your stainless-steel, glass, or enamel cookware (any other material might affect the look or taste) and cook that 'choke however you like. You'll know it's done when you can easily pull a petal off or pierce the bottom with a knife.
Fresh idea: For a yummy snack, steam it, pull off the petals, dip the ends in vinaigrette, then scrape off the flesh with your teeth.
Related: 10 Fresh Artichoke Recipes
Did you know?
Freshen up: Got an artichoke that looks a bit wrinkled? Treat it like a flower—technically, it is one! Cut off the bottom of the stem and weigh it down in cool water for 3 to 12 hours to rehydrate. Shake dry and store for up to 4 days.
Ingredient intel: See a recipe that calls for Jerusalem artichokes? They're actually sunchokes—nobby vegetables that look like ginger but taste like a cross between a potato and, well, an artichokes.