Artichokes are a delicious vegetable as well as a beautiful and interesting plant to have in your garden. The artichoke’s overall appearance of spiky leaves, purple flowers and edible buds is truly a treat for the eyes and the palate. The question, however, is how to grow, cook and eat artichokes like a pro. The following tips and tricks are helpful in enjoying this amazing vegetable.
Step-by-step instructions for growing artichokes
Artichokes are a persistent plant and have a place in the thorn family. They can grow up to six feet tall and four feet wide, so they need a lot of space and sunlight. Artichokes thrive in mild conditions, but are equally tolerant of snow, ice and hot sun. They prefer poor, fertile soil with a pH of 6.5 to 7.5. You can start artichokes from seed, but it’s more straightforward to establish crown or root divisions in late winter or fall.
To plant artichokes, dig an opening nearly a foot deep and a foot wide and place the stem crown or root division in the center. Cover with soil so that some of the highest point of the crown is exposed. Space the plants four feet apart and six feet apart in each column. Water thoroughly and mulch with straw or fertilizer to maintain moisture. Then consistently stick to a sensible natural fertilizer.
Artichokes need regular watering, especially during hot, dry times. Likewise, they should be pruned to encourage bud development and prevent the spread of infected parts. Remove any suckers or side shoots that grow from the roots of the plant, leaving only the main stem and a few leaves. Also remove any dead or injured leaves and stems. You probably won’t grow any new shoots for the first year, but take it easy. The plant is laying the foundation and will send out more buds before long.
The Most Effective Way to Cook Artichokes
Artichokes are ready to harvest when the buds are three to four inches in diameter and tightly closed. Be sure to use a sharp knife to cut from the top, about an inch from the bud, which can leave a bit of stem. Then go ahead and rinse it off and cut off any coarse spines or tough outer leaves underneath. Take care to also cut off the top third of the bud, exposing the leaves and heart of the flower inside.
There are many ways to cook artichokes, but the most common and easiest way is to boil them. Take a large pot of water and season it with a good amount of salt, lemon juice, garlic and bay leaves. Bring the water to a boil and then simmer over low heat. Then add the artichokes and cook for 25-45 minutes depending on the size of each artichoke. Artichokes are cooked when you can easily remove a leaf and the heart is tender.
Another common method is steaming. Bring a pot with about an inch of water to a boil on the stove, then place the artichokes in a steamer basket and cover the pot. Steam for 20 to 40 minutes until the artichokes are tender. You can further roast, grill or bake the artichokes to give them a smokier and caramelized flavor. Simply brush them with some oil, salt and herbs and bake them in the oven for an hour, turning them from time to time halfway through.
How to Serve Artichokes
They are most typically served with dipping sauces such as melted butter, mayonnaise, aioli, and vinaigrette, which taste wonderful. How to eat an artichoke – Pick a leaf, dip the meaty end in the sauce, scrape the flesh off with your teeth, and toss away the rest of the leaf. Continue this process until you come to the heart: this is the best portion of the artichoke. Trim off the fuzzy section with a knife or spoon, then enjoy the artichoke heart with extra sauce.
Artichokes taste incredibly fresh and sweet, and the health advantages can’t be stressed. They are a good source of fiber, antioxidants, vitamin C, folic acid and several minerals. They help decrease cholesterol, enhance digestion and protect the liver. They are even low in calories and fat, making them great for elders.
Apply these advice and tips and you’ll soon be enjoying artichokes like a pro, sure to have your friends and family complimenting both your gardening and cooking talents.
