Vegetable of Passion

As he placed a big bag on the counter, a friend said, “Fresh artichokes should be sold with an instruction manual!”

They are prickly, even a bit angry-looking. That said, there is no need to be intimidated because they are a true delight. Referred to as the "food of nobility", artichokes are known as "the thistle of love" and are considered an aphrodisiac.

To Trim a Whole Fresh Artichoke:
1. Remove the stem by bending it at the base until it snaps. Break off outer leaves.
2. Lay the artichoke on its side and slice ¾ of an inch off the top of the inner leaves.
3. Cut the points on the rest of the leaves using a paring knife or scissors.

To Get to the Heart:
1. Remove the stem leaving about 1 inch and break off outer leaves.
2. Lay the artichoke on its side and chop off the top portion of the artichoke - about 1/1/2 inches from the stem.
3. Peel away the outer leaves that surround the heart by using a paring knife (like peeling an apple).
4. Scrape out the inner leaves and fuzzy choke.
5. Trim around the top of the heart.

To Prevent Discoloring: Rub cut portions of the artichoke with lemon juice, then place in a bowl of cold water containing one tablespoon of vinegar or slices of lemon (the acid prevents the artichoke from turning brown).

Varieties: The word “artichoke” is shared by three unrelated plants: the globe artichoke, Jerusalem artichoke, and Chinese artichoke. The globe artichoke is the true artichoke with over 50 varieties around the world. The vegetable part we eat is actually the flower bud of the plant. Peak season is from March to May.

Recipe: Stuffed Artichokes Braised in Wine