Artichokes, the Feast vs. Artichoke Hearts, the Ingredient
Marty Martindale

Artichokes seem complicated to prepare, and this makes many people avoid the fresh ones, artithough their flavor and deliciousness is great! Fresh artichoke eating, not to be confused with artichoke hearts sold frozen or jared, becomes almost a ceremony, though labor-intensive, and a  fun party!

A video, these days, is worth ever-so-many words. Many a would-be fresh artichoke fan never became one because getting the feast ready seemed too complicated. Let this Youtube video from Shadow of Juniper Hill  change this.

Begin by purchasing at least one fresh artichoke for yourself and each guest from a reliable produce vendor. Select ones which are heavy for their size, denoting moisture. Its stem should look robust and not shriveled. If you squeeze a fresh artichoke slightly, there should be a squeaking noise. Store them, sprinkled with water, in a perforated plastic bag in your refrigerator for up to a week.

Cool after steaming. You and guests will then remove the outer petals, one by one, and dip into choices of drawn butter, vinaigrette, or mayo with or without soy sauce or garlic. Each petal is squeezed between the front teeth freeing the delicious petal contents. Discard the sizeable amount of empty petals.

The Dutch brought artichokes to the UK, and they were subsequently carried to Louisiana in the U.S. by French immigrants. Spanish immigrants introduced them to California. Today most artichokes are grown along the northern shore of the Mediterranean and in Monterey County, California.

Artichokes are rich in folate, magnesium, phosphorus, manganese and vitamins B, C and K.


Alternative ways of eating artichokes are to purchase the hearts, found inside the base after petals are removed. They are sold frozen or in jars or cans, marinated in oil and spices or plain, ready to be used as an interesting ingredient. Once opened, marinated artichoke hearts will keep refrigerated for up to 2 weeks.

Try artichoke hearts in the following.

  • Appetizers/canapés
  • Casserole
  • Cheese cake
  • Crostini
  • Dips
  • Egg dishes
  • Grilled
  • Meat accompaniment
  • Pasta
  • Pizza
  • Salad
  • Soups
  • Stir fry
  • Vegetable


Below are foodsites with artrichoke recipes. /

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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