Artichokes – To The Heart Of The Matter
It is our mantra here at SmartShopIt.com to help our members find opportunities to buy low when flavor is high. Maybe it has to do with the fact that one of us also spends their day watching the stock market go up and down (ok… mostly down recently). This passion for low prices carries over to our grocery shopping too. Of course, one of the ways to accomplish this is to buy “in season”. Well, it’s prime artichoke season and I’m doing all I can to take advantage.
The new seahorse exhibit (very cool to see) at the Monterey Bay aquarium has had me driving through highway 156 between US 101 and US 1 several times the past few months. This route takes one right through the heart of artichoke country – Castroville, CA. One hundred percent of the artichokes produced in this country are grown in the state of California and seventy-five percent of that is located in and near Castroville.
Many of my east coast friends have never sampled a well-prepared fresh artichoke. Their experience with this thorny thistle is usually with the kind brined in a vinegary solution known as marinated artichoke hearts. My humble opinion is that this is one of the worse ways to eat this tasty morsel. The artichoke is usually limp and without texture. Plus the marinade drowns and over-powers the natural buttery flavor of this cousin to the sunflower.
Eating a fresh, whole steamed artichoke is an experience unto itself. The artichoke originated in Sicily and is a native of the Mediterranean. It is a perennial thistle in the same group as the sunflower. When consuming an artichoke you are actually eating the flower bud of the plant. The size of the bud depends on its location on the plant. The larger ones are the ‘terminal’ buds produced at the ends of the long central stems. They get smaller as you get to the outer lower portion of the plant. If allowed to flower, the blooms measure up to seven inches in diameter and are a beautiful violet in color.
Ever since I was a young boy, we had a tradition of stopping along this route at the Giant Artichoke, located right off the freeway in Castroville. It started as a little restaurant and over the years, a small produce market and coffee shop/deli have opened up. There’s no missing it given the truly giant artichoke that stands out front.
In the restaurant you can get just about anything artichoke; deep-fried artichoke hearts, artichoke soup, steamed artichokes and artichoke bread are just some of the delicacies. The sampler platter is a great way to try them all. Many times we will roll-in just to get a basket of the deep-fried hearts to eat on the road. Dipped in ranch dressing, there is nothing better. Just a little hint, if you only want the deep-fried hearts then go to the coffee bar/deli on the left side of the building. The prices are a less expensive than in the restaurant for the same product.
The store keeper in the produce market is one of the nicest guys you’ll meet. He’s always friendly and knowledgeable about the produce. The prices are very good for fresh artichokes. You can get a bag of baby artichokes for $1.00, small ones for $.75 ea, all the way up to the jumbo artichokes which I’ve seen there as low as $1.99 ea. Even in season, you usually can’t find a large artichoke in the supermarket for less than $2.50 ea. Another problem with buying artichokes is that there is no standardization in naming the size of artichokes. What may be a large artichoke in one store, will be advertised as jumbo in another.
To buy an artichoke, you want to select one that is firm and feels heavy. The leaves should be tight and firm. They should squeak when squeezing them or rubbing them together. Some brown spots on the leaves is not a problem. This is caused by frost and some consider frosted artichokes the tastiest and most tender. Avoid artichokes that are starting to open, have dry leaves, feel spongy or pitted. These are overripe and will be tough.
There are many ways to cook artichokes. The simplest and best way to get the real experience of eating an artichoke is to steam them whole (I prefer this method to boiling as it retains more flavor). Put a steamer basket in a pot large enough so the cover will go on tight with the artichokes placed inside. Put about 1 inch of water in the bottom of the pot and bring to a simmer. Rinse the artichokes. (If you’re nice you can cut off the prickly ends of the leaves with some kitchen shears so no one gets poked when peeling the leaves while eating them.) Trim the stem down to about 1 ½ inches in length. The outer leaves are very tough and you get little meat from these leaves, so bend them back until they snap and remove 3 to 4 layers.
Place in the steamer basket upside down so the water will drain out of the bulb while steaming. Cook for 30 – 40 minutes or until a knife goes into the heart with no resistance. Serve with mayonnaise, drawn butter or flavored (such as roasted garlic) aioli.
To eat, peel off a leaf and holding the pointy end of the leaf, dip in whatever dipping sauce you’ve prepared. Then draw the leaf through your teeth to scrape the meat off. Most of the edible portion is on the inside bottom third of the leaf. As you work your way into the middle of the artichoke, you will find a fuzzy, fibrous, hair-like choke. This part is NOT edible. Scrape it out with a butter knife or spoon. You are then left with the heart, which many people consider to be the best part.
One of the best finger-foods, the artichoke is fun to eat and it’s good for you. One 12-ounce artichoke is a good source of vitamin C, folate and potassium. It’s low in sodium, fat-free and a dieter’s delight at only 25 calories.
Every May, Castroville hosts an artichoke festival. Marilyn Monroe was crowned the very first Artichoke Queen in 1947.
Always considered a delicacy, artichokes were popularized by Catherine d’Medici who was married at age 14 to Henry II of France. She was regarded with disdain due to her notorious artichoke appetite in an era when artichokes were a famed aphrodisiac.
Today, the artichoke is just plain healthy and delicious; a true taste of California and the Mediterranean. For me it brings back memories of childhood sitting at the table and working my way through a steamed one or in the back of the family station wagon stopping at the Giant Artichoke on the way to Carmel or Monterey. Make it a family tradition for you!
SmartShopit Price Guide – Fresh Artichoke (Medium)
Smart Buy Range – $1.00 – $1.50 ea.
Average Price – $1.77 ea
High Price – $2.50 ea
SmartShopit Price Guide – Fresh Artichoke (Jumbo)
Smart Buy Range – $1.99 – $2.50 ea.
Average Price – $4.00 ea
High Price – $5.00 ea
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Filed under: Fruits & Vegetables
I retired last September but recall someone from back in the day when he was a young transplanted engineer from General Electric back east. His family was bright and didn’t take long to become artichoke fans but for whatever reason, he distanced himself. Since we’re both retired now, I’m gonna give him a chance to re-think his artichoke position—I’m sending him the link to your excellent SmartShopIt article.
I do the lazy person’s way of steaming my artichokes. It works great if it’s a household of two. Just put two artichokes to steam in your rice cooker. They’re ready when the little bell sounds. Couldn’t be easier.
Wayne – Thanks! I’ve been slowly trying to convert my east coast friends too. Some are easier than others :0)
Carolyn – That’s a great idea! Just have to watch out for green rice (good for St. Patrick’s day)!
Being the last person in NorCal—certainly the last Asian—to have a rice cooker, I think Carolyn’s idea to use one for steaming ‘chokes just won me over.
Growing up on the East Coast, I never understood the appeal of an artichoke. In fact, I never even tasted one until my adult years. And now that I have been introduced to the deep-fried artichokes at the Giant Artichoke (thanks to Trent), there is no turning back! They are absolutely heavenly!!!
Well researched site – love the kitchen gadgets! – Will look to incorporate some of your ideas into my site. Thanks!