Artichoke
Varieties
The familiar globe artichoke is the only true artichoke (Jerusalem artichokes are unrelated). Artichokes may range in color from dark violet to pale green, and in size from a golf ball to a softball. Baby artichokes are a bit more tender than globe and do not need to be trimmed.
Preparation, Uses, & Tips
Wash artichokes just before cooking. Cut off the tips of spikier outside leaves. To cook, place whole artichokes in a large pot, cover with cold water, and add 1 tablespoon (15ml) of olive oil. Place a plate or pan lid on top to keep them completely immersed. Bring to a boil, reduce to simmer, and cook for about 25 to 30 minutes. To eat a whole cooked artichoke, pull off the leaves one by one, dip each leaf in melted butter, vinaigrette, or other dipping sauce, and scrape off the pulp from the thick end between your teeth. Discard the remainder of the leaf. Once you’ve eaten most of the outer leaves, pull the remaining inner leaves off to expose the inedible prickly choke. Using a sharp knife, cut around the edge beneath the prickles, or gently scrape the prickles off with a spoon to arrive at the tender heart, which can then be cut into pieces and eaten.
Storing
Store unwashed artichokes in a plastic bag in the refrigerator for up to four days.
Nutrition Highlights
Artichoke (raw), 1 medium
- Calories: 60
- Protein: 4g
- Carbohydrate: 13g
- Total Fat: 0g
- Fiber: 7g
*Excellent Source of: Vitamin C (14.98mg) and Folic acid (87.04mcg)
*Good Source of: Copper (0.30mg), Magnesium (76.8mg), Manganese (0.33mg), Phosphorus (115.20mg), and Potassium (474mg)
Store & manage your medication list
Medication pricing updates
Import medication from your pharmacy
Pill & refill reminders
Medication journal & mood log