Vegetables · Stalks & shoots

Artichoke

Globe-shaped thistle bud with fleshy leaf bases and a tender heart; boiled whole or sold as preserved hearts.

Also called: globe artichoke, enginar, artichoke hearts

Photo: Jamain, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

A globe artichoke is the unopened flower bud of a thistle, with tough, overlapping green or purple bracts, a fuzzy inedible 'choke' and a meaty heart at the base. Hearts are sold canned, jarred or frozen. Jerusalem artichokes are an unrelated tuber.

Cynara cardunculus var. scolymus

How it’s used

Boiled or steamed whole, leaves dipped in butter or aioli
Hearts braised with olive oil and lemon (enginar)
Fried Roman-style (carciofi alla giudia)
Preserved hearts in salads, pizza and dips

Characteristics

Taste: Nutty, delicate and slightly bitter.
Texture: Tender, meaty heart; fibrous leaves.
When cooked: Cut surfaces brown fast; rub with lemon or drop into acidulated water.
Sold as: fresh, canned, frozen
Cooking uses: Commonly cooked, Suitable for boiling, Suitable for frying, Suitable for grilling
Common in: Italian, French, Turkish, Greek, Spanish, Levantine