Photo credits (left to right): Photo credits (top to bottom): Flickr: La Grande Farmers' Market; Flickr: -Marlith-
Artichoke, Jerusalem Artichokes
The artichoke is a member of the thistle family; the edible part is actually the plant's flower bud. They grow on stalks and vary in size from the size of a small apple to a grapefruit.
- Choose artichokes that feel heavy for their size and are firm.
- The outside should be all green with compact center leaves.
- To store in the fridge, cut off a slice from the stem, sprinkle it with water and store in an airtight plastic bag.
- Cook them within 7 days.
- Rinse the artichoke under cold water and scrub with a vegetable brush to remove the light film that develops when growing.
- With a sharp knife, cut off the top inch of the artichoke. Then trim the stem about half an inch or remove it completely if you'll be stuffing the artichoke.
- Note that the stem is a continuation of the heart, which is very tender and delicious, so don’t cut it off unless you need you to.
- You can steam artichokes for about 30 minutes on high heat, boil them for about 30 minutes at a simmer, or bake artichokes drizzled with olive oil and wrapped in foil for 1 hour at 425˚ F.
- Artichokes are done when a sharp knife goes through the base easily.
Why It's Great
- Vitamin C keeps our immune system strong and helps our bodies heal quickly.
- Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.
- Magnesium helps with muscle function and energy production.
- Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.
Artichokes, Salt, Peppercorns, Celery, Lemon, Boiling water
Chicken Tagine with Olives and Artichoke Hearts
Olive oil, Onion, Garlic, Coriander seed, Cayenne pepper, Chicken thighs, Chicken stock, Tomato, Carrots, Potato, Salt, Peas, Artichoke hearts, Green olives, Cilantro, Lemon juice