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    Kitchen Dictionary: artichoke


    The large bud of a thistle plant with tough petal-shaped leaves. Unrelated to the Jerusalem artichoke, Chinese artichoke or Japanese artichoke.

    plural: artichokes


    Season: March - May

    How to select: Look for deep green artichokes with tight leaf formations. Also available canned.

    How to store: Unwashed in a plastic bag in the refrigerator for up to 4 days.

    How to prepare: To eat whole, you cook by baking, braising, roasting, or steaming and then break off each leaf. Draw the bottom of the leaf against your teeth to remove the soft part and discard the rest. Often dipping the bottom of each leaf in a sauce or butter. Once all the leaves are removed, you scrape away the inedible choke, and are left with the tender heart and meaty bottom. Leaves and choke can be removed before cooking, so only the edible heart is used in the dish.

    Matches well with: aioli, anchovies, bacon, basil, bread crumbs, butter, goat cheese, chervil, cream, cumin, fennel, garlic, hollandaise sauce, lemon, mayonnaise, mushrooms, olive oil, onions, Parmesan cheese, parsley, pepper, salt, sausage, thyme, tomatoes, vinaigrette

    Substitutions: artichoke = Jerusalem artichokes or hearts of palm

    More Artichoke Recipes
    Popular Artichoke Recipes
    Spinach Artichoke Dip
    Linda's Excellent Artichoke And Spinach Dip
    Tgi Friday's Spinach and Artichoke Dip

    Nutrition Facts

    Calculated for 1 artichoke, medium
    Amount Per Serving %DV
    Calories 63
    Calories from Fat 3 (5%)
    Total Fat 0.4g 0%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 72mg 3%
    Potassium 343mg 9%
    Total Carbohydrate 14.3g 4%
    Dietary Fiber 10.3g 41%
    Sugars 10.3g
    Protein 3.5g 6%

    How is this calculated?

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