|
Availability |
Twelve months a year with peaks in spring and fall |
|
Purchasing |
|
| Spring |
Select compact, rounded artichokes with a soft green color. |
| Summer/Fall |
Select conical, slightly flared buds. |
| "Winter-kissed" |
Outside leaves may be bronzed due to frost. Look for tender green on the
inside of petals. |
| Specifications |
All sizes are mature and sold in 22- to 24-pound cases with a count size per
case: #18 and #24 (large); #36 and #48 (medium); #60 and #72 (small); large and small loose (baby). |
| Storage |
Do not wash. Refrigerate at 32° to 34° F.
|
| Preparation |
Wash under cold, running water. Pull off lower petals and cut off stems.
Slice off top quarter and trim petal tips, if desired. Dip in acidified water to preserve color. |
| Cooking Method |
|
| Boil |
Plunge into boiling, salted water. (Add 1 ounce lemon juice per quart, small
amount olive oil and fresh herbs, to taste.) Return to boil; reduce heat and simmer 25 to 40 minutes, depending on size,
or until petal near center pulls out easily. Invert to drain. |
| Steam |
Place on rack over 1-1/2 inches boiling water. Sprinkle generously with salt.
Cover and cook 25 to 40 minutes. Test for doneness as above. |
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