Key Ingredient

ELEANOR NAKAMA-MITSUNAGA

Artichokes are often served with a rich dip.

KEY INGREDIENT: ARTICHOKES

Fresh artichokes may seem like a lot of fuss for little satisfaction. They need more prepping than most vegetables and are a bit time-consuming to eat. But there's something about scraping off each morsel of meat, leaf by leaf, that makes it a unique gastronomic experience.

The basics: The artichoke is an immature flower bud of a particular thistle plant. The bud is attached to a long stem, which is usually trimmed off in America, but is relished in Italy, where a portion of the stem is always attached to the bud. The artichoke is said to date back thousands of years and was considered food of the nobility in ancient Rome.

More than 50 varieties are grown throughout the world and range in size from baby to jumbo. Their flavor has been compared to asparagus. Artichokes also contain potassium and vitamin A.

Selecting: Choose buds that are deep green, tightly closed and heavy for their size. Some browning on the tips of leaves is common, but avoid artichokes that look dried out, have opened a bit, or have excessive brown spots. Generally, the smaller the artichoke, the more tender, but larger and rounder buds yield larger hearts.

Storing: Fresh artichokes are best consumed the day they are purchased, although they can be refrigerated for a day or two.

Use: Peel off a couple of layers of the tough outer leaves and chop about a half-inch off the top. You can also trim the tips of the remaining leaves with scissors. Pull out any prickly, pinkish leaves from the center, and using the tip of a spoon, scrape out the fuzzy middle choke. Be careful not to tear into the tender heart below. (The choke can also be removed after cooking if the artichoke isn't going to be stuffed).

Squeeze fresh lemon juice on the artichoke to prevent discoloration. Artichokes can be steamed, boiled, fried or even microwaved. They can be stuffed and baked with breadcrumbs and cheese, served with a hollandaise or mayo dressing or simply enjoyed cold with a shrimp and avocado salad.

Where to buy: Fresh artichokes are generally available year-round, with a peak season from March to May. Prices vary throughout the year and now run about $2-$3 per artichoke.

Food Stuffs: Morsels

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com