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What are artichokes?

They're actually the bud of a thistle—a flower that hasn't yet bloomed. They come from the Mediterranean and have been enjoyed for thousands of years, both for their unique flavor and their nutritional benefits.

When you look at an artichoke, you'll see it's made up of a cluster of green, petal-like parts called bracts or leaves, which protect a fuzzy center known as the "choke," sitting on top of a meaty core, the heart. The heart is often considered the most delicious part, and it can be cooked in so many fun ways!

Not only are they tasty, but artichokes are also packed with antioxidants, fiber, and vitamins, making them a healthy choice for a meal or snack. Whether you steam, boil, grill, or stuff them, artichokes offer a delightful flavor that's nutty and slightly sweet.

What are artichoke hearts?

Artichoke hearts are the delicious, tender centers of the globe artichoke flower. These delightful morsels are nestled just above the stem, hidden beneath layers of tough, petal-like leaves. To get to the heart, you peel away these layers and remove the fuzzy part called the "choke," revealing the soft, flavorful core we love so much. Artichoke hearts have a mild, slightly nutty taste that makes them perfect for a variety of dishes, from dips and salads to pizzas and pasta. They're not only tasty but also packed with nutrients, making them a wonderful and healthy addition to any meal.

The anatomy of an artichoke

The artichoke, despite its intricate structure, is not as daunting as it seems. It's a part of the thistle family and is primarily grown in Mediterranean regions. The part that we eat is actually the plant's flower bud before it blooms.

The Parts of the Artichoke

• Outer Leaves: These are the tough, green petals that protect the inner secrets of the artichoke. While the outer leaves can be a bit on the tougher side, they hold a treasure trove of flavor. Simply pull off a leaf, dip it in some melted butter or your favorite sauce, and scrape off the fleshy part with your teeth.

• Inner Leaves: As you remove more leaves, you'll notice they gradually become more tender and lighter in color. These are often more enjoyable to eat and require less effort to get to the good stuff.

• The Heart: Ah, the heart of the artichoke - this is what many consider being the best part. Once you’ve navigated past all the leaves, you’ll find the heart. It’s firmer, meatier, and wonderfully flavorful. It's great for chopping up and adding to salads, pastas, or simply enjoying on its own.

• The Choke: Above the heart and under the last of the leaves, you’ll find the choke. This fuzzy part is not edible, so you’ll want to scoop it out and discard it before you get to the heart.

The origin of artichokes and their brief history

The artichoke, scientifically known as Cynara cardunculus var. scolymus, is a type of thistle, cultivated primarily for its edible flower buds. Its story begins in the ancient world, with roots tracing back to the Mediterranean region. ​​The wild ancestor of the artichoke, the cardoon, was known to the Greeks and Romans, who valued it both as a food and for its purported medicinal properties. Artichokes as we know them today were first developed in Sicily during the Roman times or possibly before. The name "artichoke" is derived from the Arabic al-kharshūf, reflecting the Arab influence on the Mediterranean following the fall of the Roman Empire.

Artichokes were cultivated in Italy during the Renaissance and were highly prized by the Italian nobility. Catherine de’ Medici, who married King Henry II of France in the mid-16th century, is credited with making the artichoke more popular in France. From Italy and France, the cultivation of artichokes spread to the rest of Europe and later to the New World. In the 19th century, French immigrants brought artichokes to the United States, where they found a particularly suitable growing environment in California. Today, nearly all of the United States' artichoke supply is grown in California.

Throughout its history, the artichoke has been seen not just as a food item but also as a luxury and a medicinal plant. Its cultivation can be labor-intensive, and its preparation is often considered an art form, reflecting its status as a delicacy. In culinary contexts, artichokes are versatile, featuring in everything from appetizers to main dishes, celebrated for their unique flavor and texture.

How are artichokes harvested and how are they made?

Harvesting Artichokes

Artichokes are typically ready for harvest in the spring and fall, although the exact timing can depend on the specific climate and variety. The process of harvesting artichokes is predominantly manual, relying on skilled laborers to determine the readiness of each bud for harvest. The main points to consider include:

1. Timing: Artichokes are harvested when the buds are firm and have reached an adequate size, but before the petals begin to open. If the buds bloom, they become tough and lose their culinary value.

2. Method: Workers cut the artichoke buds from the plant using a sharp knife or shears. Each bud is attached to a portion of the stem, which is also edible when properly prepared.

3. Frequency: Since artichokes can mature at different rates even within a single plant, fields are often harvested every other week during the season. This staggered approach allows farmers to pick buds at their optimal stage.

Processing Artichokes

Once harvested, artichokes are processed either for fresh market consumption or for canning and preserving. The primary steps in processing are:

1. Trimming: Fresh artichokes are typically trimmed before sale. This involves removing the outer layers of leaves and sometimes cutting the tips of the remaining leaves to remove thorns and improve the visual appeal.

2. Cleaning and Washing: Artichokes are thoroughly washed to remove any dirt, pests, and pesticides. Proper cleaning is crucial since the bud's tight structure can trap contaminants.

3. Cooking: For commercial canning, artichokes are usually cooked by blanching. This process involves boiling the artichokes for a short period, then cooling them rapidly in cold water. Blanching helps in preserving the color, texture, and nutritional content.

4. Preservation: Canned artichokes may be preserved in water, oil, or a marinade. They are sealed in air-tight containers and heat-sterilized to ensure safety and longevity.

5. Packing and Shipping: Finally, both fresh and canned artichokes are packed and prepared for shipping. Fresh artichokes are usually transported in refrigerated conditions to maintain freshness, while canned artichokes have a longer shelf life and can be shipped under normal conditions.

The Best Artichokes - The DeLallo Difference

Grown in the ideal climates and meticulously harvested to capture the perfect texture and flavor, our artichokes are a testament to our commitment to excellence. It’s all about the details. Our artichokes are prepared with care, ensuring each jar is packed with the freshest, most flavorful artichokes you’ve ever tasted. Plus, they're incredibly versatile. From appetizers to main dishes, the possibilities are endless.

Ways to use artichokes and recipes

Here are some creative ways you can use artichokes to bring a new flair to your dishes:

• Great for Dips: One of the most popular ways to enjoy artichokes is in a creamy, savory dip. Mix cooked artichokes with cream cheese, sour cream, garlic, and Parmesan for the classic dip or try this Baked Feta and Artichoke Dip with Olive Gremolata.
• Stuffed: Large artichoke hearts are perfect for stuffing. Fill them with cheese, bread and fry them and dip them in marinara. Delicious, it’s a show-stopper appetizer or side dish!
• Pasta Partner: Chop artichokes and toss them into your pasta dishes. They pair beautifully with light olive oil sauces, pesto, or creamy Alfredo and even with the classic carbonara.
• Pizza Topping: Give your pizza a Mediterranean twist by adding artichokes. Combine with olives, sun-dried tomatoes, mozzarella, and a sprinkle of herbs for a flavor-packed bite.
• Salad Star: Artichokes add a lovely texture and taste to salads. Mix them into a green salad with some olives, pine nuts and an herbaceous pesto dressing for a refreshing and filling meal.
• Roasted: Roasting artichokes bring out their natural sweetness and depth of flavor. Halve them, drizzle with olive oil, sprinkle some salt, pepper and greeted cheese and your favorite herbs, and roast until tender.
• Savory Saute: Quick and easy, sautéed artichokes make a great addition to any meal. Heat them in a pan with a bit of garlic, lemon juice, white wine and parsley for a simple yet delicious side.
• Breakfast Buddy: Change up your breakfast routine by adding artichokes to your omelets or frittatas.
• Soup’s On: Pureed or chunky, artichokes make a wonderful addition to soups. They pair well with creamy potato soups, vegetable broths, and even meaty stews for extra flavor and heartiness.

Artichokes: FAQ

What do artichokes taste like?

Artichokes have a mild, slightly nutty taste often described as being somewhere between asparagus and celery, with a fresh, clean flavor; some also note a subtle lemony undertone and the artichoke heart is considered to be the most tender and flavorful part of the vegetable.

What do artichoke hearts taste like?

Artichoke hearts taste mildly nutty, slightly sweet, with a slightly earthy flavor, often compared to asparagus, but with a unique "bitterness" due to a compound called cynarin which can make other foods taste sweeter after eating artichokes; they are best enjoyed with a creamy dip or in dishes with rich flavors to balance the slight bitterness.

Is artichoke a vegetable or fish?

Artichoke is a vegetable and is a type of thistle that has been cultivated as food for centuries. The part of the artichoke that we usually eat is the flower bud before it comes into bloom. The heart of the artichoke is especially prized for its buttery and slightly nutty flavor. They can be enjoyed steamed, boiled, grilled, or even stuffed!

What is the difference between artichokes and hearts of palm?

Artichokes are actually a type of thistle, primarily cultivated for their delicious buds, which are harvested before the flowers bloom. These buds consist of a base, known as the heart, which is encircled by petal-like leaves and topped with a fuzzy center called the choke, which is usually discarded. Artichokes are versatile and known for their slightly nutty flavor, often enjoyed steamed, boiled, grilled, or baked.

Hearts of palm, on the other hand, are harvested from the inner core of certain types of palm trees, like the coconut or acai palm. They're a long, slender vegetable that's white and smooth, often found canned or jarred in supermarkets. With a mild flavor and a texture reminiscent of white asparagus, hearts of palm are popular in salads, dips, and even vegan dishes mimicking seafood.

What is the difference between artichokes and brussels sprouts?

As mentioned above, Artichokes are part of the thistle family and have a more complex structure.

Brussels sprouts, on the other hand, look like mini cabbages and are part of the Brassica family, which includes cabbage and broccoli. They grow on a stalk, and their flavor can be a bit more divisive due to their strong, earthy taste which can turn a bit bitter if overcooked. Cooking Brussels sprouts can be quite versatile—they can be roasted, steamed, sautéed, or even shredded into salads for a crunchy texture.

Where can I buy DeLallo Artichokes?

You can buy DeLallo Artichokes online at DeLallo.com or find in most grocery stores.