For many, the artichoke is confounding. While considered a delicacy in Mediterranean and Californian cuisine, for the uninitiated, figuring out how to unearth its prized heart can be a mystery.
The artichoke is the bud of a thistle. The leaves cover a hairy center, or choke, perched over the meaty heart, which is the artichoke’s culinary treasure. It takes a little bit of work, admittedly, but once you understand the do’s and don’ts of trimming and cooking an artichoke, it’s a breeze, if not a sport.
Large or globe artichokes can grow to the size of a small melon. They are often green. If you are lucky, in the springtime you can snag beautiful purple artichokes. The flavor difference between green and purple artichokes is subtle; purple artichokes are slightly heartier and earthier in flavor, but the distinction is minimal.
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