Artichokes can be prickly characters – they taste delicious, but a little knowledge is necessary to get the best out of them. Simon Bugeja, of Stall 69 at Adelaide Central Market, offers his tips for preparing and cooking this spring vegetable.
What are the most common varieties of artichoke?
There are two common varieties found in Australia. Globe artichokes, the most common type, is an immature flower bud with overlapping green/purple leaves. The Jerusalem artichoke is a tuber, which grows under a plant similar to a sunflower plant.
What should shoppers look for when buying them?
Globe artichokes: Select artichokes that have good colour and feel solid, with tightly closed leaves. To pick the best, select small to medium, compact, bright-green plump globes that feel heavy for their size. Large artichokes tend to be a little tougher and have less flavour than the smaller ones.
Jerusalem artichokes: Look for pale brown tubers, avoiding ones that are spongy to the touch. Jerusalem artichokes will keep for two to three weeks if stored in plastic bags in the refrigerator.
How much can we expect to pay at this time of year?
Globe artichokes are about $1 each. Jerusalem artichokes are about $13 a kilo.
Which parts are edible and how do you go about preparing them for cooking?
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Globe artichokes can be steamed, boiled or microwaved. Wash the artichoke, and make sure there is no dirt between the leaves. Cut off the stem and pull off the lower petals. Cut the top 1cm of the artichoke off and trim the tips of the leaves to get off the thorns. Artichokes are cooked when the leaves come away when gently pulled. The lower fleshy part of the leaves can then be eaten, avoid eating the inner “choke” part of the artichoke. Often eaten as an entree or side dish, they can also be added to vegetable dishes or salads.
How do you like to eat them yourself?
This is my favourite simple recipe for globe artichokes: Quarter the artichokes; take out the middle choke (the fury part) and outer leaves, and remove the stem. Fry onion (about one onion to six artichokes) and pancetta in some good extra virgin olive oil. Toss the artichoke in the oil for about five minutes then cover with either water or chicken stock; add salt, then cover with lid. Slowly cook in the water or chicken stock for about an hour or until tender. Finish with chopped parsley.
Artichokes are at their peak right now.
