Artichokes

Look for an artichoke that:

• Feels heavy in the hand for its size
• Has fleshy, firm, and tightly closed green leaves, preferably with purple undertones
• Has a stem that is firm, plump, and smooth
• Is free of brown, black, or bruised spots
• Makes a “squeaky” sound when gently squeezed

As long as it has no brown, black, or bruised spots or other signs of spoilage, an artichoke does not need to perfectly meet all the criteria above to be edible or usable in a recipe. The closer it is to meeting these guidelines, however, the higher its quality should be.

Notes

Artichokes are grown year-round and have subtle visual differences based on the season. For example, spring artichokes typically have a softer green color than those grown in fall. The leaves on fall artichokes may have slightly blistered, whiteish skins and darker tips as a result of being exposed to a light frost. Referred to as frost-kissed or winter-kissed, some people value these artichokes because they can be more tender than others.

After You Get Your Artichokes Home

With their thick and stringly outer leaves, artichokes may appear to be tough. They are highly perishable, however, and susceptible to mold or rot if exposed to moisture. Store your artichokes loosely and unwrapped in the crisper of your refrigerate for up to five days. Do not wash them until you are ready to cook them.