Fresh artichokes can seem daunting, but their bright flavor and meaty flesh is well worth the prep work involved. The crop peaks in the spring and fall, but artichokes are available year-round at most grocery stores. While often eaten as a vegetable, the artichoke is actually a thistle bud and is a part of the sunflower family.
Buying tips: Buy artichokes that have a tight leaf formation, a deep-green color and are heavy for their size. The rounder the artichoke, the bigger the tender heart. Avoid artichokes that are drying, wilting or moldy.
Storage: Artichokes are best used on the day of purchase, but can be refrigerated unwashed for up to four days.
Preparation: Wash right before cooking. Prune the thorned tips of all the leaves with kitchen shears. Slice off the tip of the artichoke and tear off small leaves near the base of the artichoke. Trim the stem to 1 inch or less.
If you're not cooking the artichokes whole, cut them in half and scoop out the inedible fuzz in the center (called the "choke") with a spoon. If you're serving artichokes whole, you'll need to scoop this out before eating the heart.
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