Artichoke facts and general information about artichokes.
Planned Kids Cooking Curriculum
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Artichokes are Available in Season:
Fresh in springtime.
How do Artichokes Grow:
Artichokes are the flower bud of a thistle plant, see the picture
What to Look For When Buying Artichokes:
Choose tightly closed buds that are green or purplish-green in
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 Nutrition Facts:
Artichokes contain fiber, magnesium, vitamin C and potassium. They
also have a high amount of antioxidants.
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Spinach Artichoke Dip
8 oz. pkg. cream cheese
1 can 14 oz. artichoke
hearts, drained or 3 fresh artichoke hearts, cooked and
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