Artichoke Facts
Artichokes are Available:Fresh in springtime.How do Artichokes Grow:Artichokes are the flower bud of a thistle plant, see the picture below. What to Look For When Buying Artichokes:Choose tightly closed buds that are green or purplish-green in color.Artichoke Storage Tips:Store artichokes in the refrigerator.How to Cook Artichokes:Cut the sharp end tips off with a serrated knife. You can scoop out the middle fuzz before or after cooking. To cook, boil artichokes in large pot of water until a skewer pierces through the middle easily. Time may vary according to size but could be 20-40 minutes. To eat, dip leaves in butter or oil dressing and bite off fleshy end. When you get to the center and all the leaves are off, scoop away fuzz, being careful not to take the heart out with it. Eat heart or prepare it in an artichoke recipe.Artichoke Recipe: Spinach Artichoke Dip8 oz. pkg. cream cheese1 can 14 oz. artichoke hearts, drained or 3 fresh artichoke hearts, cooked and prepared ½ Cup spinach, frozen, chopped then steamed ¼ Cup mayonnaise Do not use miracle whip ¼ Cup parmesan cheese ¼ Cup Romano cheese (you can use all parmesan also) 1 clove garlic, finely minced ½ teaspoon basil or 1 Tablespoon basil fresh Salt and pepper to taste Allow cream cheese to come to room temperature. Cream together mayo, cheeses, garlic, and basil. Mix well. Add artichoke hearts and spinach. (Squeeze all excess water out of spinach before combining) Mix until well blended. Spray pie pan with Pam and pour in dip. Bake at 350 for 25 minutes. You can also top with ¼ Cup mozzarella cheese, grated.
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