: Look for compact, tightly closed leaves. Splayed or flaked leaves indicate the artichoke is past its prime.
Artichokes oxidise (turn brown) quickly once cut. Rub all cut surfaces with or keep them in a bowl of "acidulated water" (water with lemon/vinegar) during prep. ARTICHOKE 101 | how to cook and eat artichokes artichoke
: Wrap in a damp paper towel and store in an airtight bag in the fridge for up to 5–7 days . Preparation Guide : Look for compact, tightly closed leaves
: Choose artichokes that feel heavy for their size; light ones are often dried out. Rub all cut surfaces with or keep them
The artichoke is the edible flower bud of a thistle plant, prized for its nutty, asparagus-like flavour and high nutrient density. While its "armoured" appearance can be intimidating, preparing it is straightforward once you know which parts to keep and which to discard. 🛒 Selection & Storage
: Don't avoid leaves with brown streaks from frost; these are often sweeter and higher quality.
: Fresh artichokes will make a slight squeaking sound when you squeeze them.
: Look for compact, tightly closed leaves. Splayed or flaked leaves indicate the artichoke is past its prime.
Artichokes oxidise (turn brown) quickly once cut. Rub all cut surfaces with or keep them in a bowl of "acidulated water" (water with lemon/vinegar) during prep. ARTICHOKE 101 | how to cook and eat artichokes
: Wrap in a damp paper towel and store in an airtight bag in the fridge for up to 5–7 days . Preparation Guide
: Choose artichokes that feel heavy for their size; light ones are often dried out.
The artichoke is the edible flower bud of a thistle plant, prized for its nutty, asparagus-like flavour and high nutrient density. While its "armoured" appearance can be intimidating, preparing it is straightforward once you know which parts to keep and which to discard. 🛒 Selection & Storage
: Don't avoid leaves with brown streaks from frost; these are often sweeter and higher quality.
: Fresh artichokes will make a slight squeaking sound when you squeeze them.