Artichoke facts and general information about artichokes.
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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.
Spinach Artichoke Dip
8 oz. pkg. cream cheese
1 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 shredded
14-oz. can or jar artichoke hearts, drained and rinsed
1 t. dried Italian seasoning, divided
2-3 garlic cloves, minced
Sea salt and black pepper, to taste
3 c. fresh lettuce or salad greens
1 pint cherry or grape tomatoes, cut in half
1 medium red onion, cut in half and sliced
3 T. fresh parsley, chopped
2 T. fresh basil, thinly sliced
2 T. balsamic vinegar
1 T. fresh lemon juice
1 t. Dijon mustard
8-oz. small fresh Mozzarella balls, cut in half
Sprigs of fresh herbs, for garnish
1. Preheat oven to 400°F and line a large, rimmed baking sheet with
a piece of parchment paper or a Silpat® baking mat.
2. Pat the artichoke hearts dry and transfer to a large bowl. Add
one tablespoon olive oil, ½ teaspoon Italian seasoning, and the
minced garlic. Season with salt and black pepper, to taste. Toss to
3. Arrange seasoned artichokes on the prepared baking sheet in a
single, uniform layer and place in the pre-heated oven to roast
until tender and slightly browned around the edges, approximately
4. While the artichokes roast, combine the fresh arugula, tomatoes,
red onion, capers, and fresh herbs in a large salad bowl. Set aside.
5. In a small bowl, combine the remaining olive oil with the
balsamic vinegar, fresh lemon juice, Dijon mustard, and remaining
Italian seasoning. Season with salt and black pepper, to taste, and
whisk together until emulsified. Set aside. 6. Remove the artichokes
from the oven and cool for several minutes before adding to the
salad. Toss to combine and top with fresh Mozzarella. Garnish with
fresh herbs, if using, and serve immediately with the balsamic