Sweet, Nutty, Earthy, and Smokey Artichokes
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It's artichoke season in Texas again! The main harvest of artichokes (What wine goes well with artichokes?) in Texas usually happens around this time (April and May) so you can expect bountiful displays of artichokes at your local farmers markets! Let me just get it out there, artichokes have a hard exterior shell that kind of reminds me of armadillos. The shells are tough and fibrous so they are usually discarded and what's eaten is the tender hearts inside. The "vegetable" is actually an immature thistle bud that's consumed before they turn into those beautiful purple flowers.
Artichoke hearts are so versatile that you can see them in salad recipes, dips, pasta (how long does pasta last?), and even soups!
What Does Artichoke Taste Like?
Well, there's really not one easy way to answer this because the taste of artichoke hearts changes depending on how you prepare them!
Raw - The flavor profile of raw artichoke hearts resemble those of raw turnips. A bit mild and a bit nutty.
Steamed or boiled - Once a little bit of heat is added, the artichoke heart softens up and develops a bit of a sweetness that makes it perfect for dip making! (Read on below for a quick and easy artichoke dip recipe)
Grilled - Grilled artichokes (how long do artichokes last?)are quick to take on the smokey flavor of the grill! The sweetness of the artichoke also comes out from grilling, probably due to the sugars caramelizing.
Fried - Deep frying artichokes transforms the taste of artichokes into something like an asparagus, but even nuttier! So if you love asparagus, you'll love fried artichokes!
How to Pick the Best Artichokes
Not all artichokes in season are grown equal! Here are some tips to help you get the most out of your dollar if you're in the market for artichokes at your local Texas Farmers Market.
Compare artichokes of similar sizes, pick the ones that feel heavy for its size. This means that there is still a lot of moisture inside, and that they're younger. (Remember, the younger the artichoke, the better!)
The leaves or "scales" of the arrtichokes should be thick and closed tightly, again, much like an armadillo! Loose leaves means that the artichoke is old and is on the way to blooming, this will cause the hearts to become tough and woody/fibrous.
When you squeeze the artichoke, the leaves should make a squeaking sound, this shows how tightly packed they are.
Beauty is only skin deep! If you spot artichokes that look like they've been damaged by the frost then grab them! These artichokes have survived frost and that produces a sweeter, more concentrated flavor! In fact, many renowned chefs pick these frost-kissed artichokes over picture-perfect artichokes any day!
Size matters! The smaller the artichoke, the better!
You can go for larger-sized artichokes because they tend to have larger hearts (and sweeter) but just make sure to follow the two steps above to get the youngest large-sized artichokes.
Storing Artichokes
Artichokes (like many veggies) are best consumed as soon as you purchase them. They start to lose moisture and sweetness the longer they've been picked. If you really have to store your artichokes, store them in the coldest part of your fridge (not the freezer!)
Quick and Easy Artichoke Dip Recipe
Here's a quick and easy artichoke dip recipe that you can whip up in a few minutes! And the best part is, just remember "1-1-1" and no complicated measurements!
Artichoke dip Ingredients:
1 cup steamed or boiled artichoke hearts
1 cup mayonnaise
1 cup grated parmesan cheese
Artichoke dip cooking instructions:
Preheat oven to 375 degrees
Combine everything in a 9x13 baking dish (don't forget to mix well)
Bake in the oven for about 15 minutes or until golden brown.
Pair with your favorite chips or veggie sticks! Enjoy!
Do you have a recipe for artichokes hearts that you would like to share? Let us know in the comments below!
