Finally, spring produce is here! (Or will be very soon!) This week, we'll be taking you through the seasonal ingredients you should be cooking with in March. Today: Artichokes.
(Credit: Marcus Nilsson)
(Credit: Kana Okada)
(Credit: Lisa Hubbard)
(Credit: Ashley Rodriguez)
(Credit: Levi Brown)
artichokes | rhubarb | asparagus | scallions | chives
Not to be confused with Jerusalem Artichokes, these globe-shaped vegetables have tender hearts and meaty leaves. Although they're famously hard to pair with wine, they're a springtime favorite and can be prepared a variety of different ways. Check out the slideshow above for recipe ideas, and read on for information about how to buy and store these prickly plants.
HOW TO BUY
Look for buds that are heavy for their size, with a tight leaf formation. The leaves should squeak when you press them together, but avoid buds that look too dry. As for color,
choose a bright green or bright purple artichoke. Browning isn't good, but a slight discoloration caused by frost is okay.
Small artichokes are often more tender; rounder bulbs have larger hearts. If you're looking to eat the artichokes whole in a dish, opt for the smaller baby artichokes--they don't have the inedible prickly center.
HOW TO STORE
Keep artichokes unwashed and uncovered in the fridge for up to 4 days. Wash just before you cook them. Covered and refrigerated, cooked artichokes will last up to 3 days.Tomorrow: Rhubarb!