Emerald Artichoke

The artichoke is one of the oldest foods known to man. It was first cultivated in the Mediterranean Basin, which included the Greek Isles, Turkey, Lebanon, Syria, and Israel.

The artichoke has a high nutritional value. A 10 oz. Artichoke contains:

The Artichoke is rich in Iodine; this is the reason you use lemon juice when preparing it; if not it will turn brown on the areas that were cut. They can be eaten hot or cold, in stews, fajitas, pizzas, and casseroles, stuffed or marinated, and many other ways. The most popular way to serve it is with a dip, such as melted butter, mayonnaise or vinaigrette; also it is very good by itself.

How to Prepare and Cook Artichokes.

Have ready a bowl of water and 1 tablespoon of lemon juice or vinegar. Trim stem up to first circle of leaves. Save the stem and peel then place in the bowl. (Remember the stem is the extension of the heart) Cut off one complete circle of leaves using a stainless steel knife, otherwise the exposed cut area will turn dark. After trimming each artichoke immerse in the awaiting bowl containing water with lemon juice or vinegar. In a stainless steel cooking pot add enough water to cover half of the artichoke [s] along with one tablespoon of lemon juice or vinegar. (Optional, 2 cloves of garlic and ½ of a medium onion for flavor) When the artichoke [s] are in the pot, pour 1-teaspoon of olive oil down the center of each one. Don't forget the stem that you peeled. Place it on top of one of the artichokes in the pot. Cover and cook at medium heat. (Taking care of not allowing the water to dry out in the pot)

Cooking time depends on the size of the artichoke.

15 to 20 minutes for small artichoke [s] up to 2 ½ inches in diameter 25 to 35 minutes for a medium size artichoke [s] up to 3 ½ inches in diameter 40 to 50 minutes for a large artichoke [s] inches in diameter.

Using a fork, pierce the center of the artichoke. When the fork pierces the center of the artichoke [s] easily they can be removed and drained. Serve with your favorite sauce.

Hint: You can use the center of a cooked artichoke as a bowl for your sauce. Gently open the leaves with your fingers, use a teaspoon to remove the small center leaves and thistle, take care not remove any of the heart, add sauce and serve. If your are in a hurry and want to try something fast and easy, use salad dressing and add some seasoning.

Artichoke Recipes


Melted butter with a squeeze of fresh lemon is a standard dipping sauce for artichokes. The following variations are based on 1/4 pound butter, either sweet or salted. Increase or decrease the ingredients to suit your needs. Makes about 1/2 to 3/4 cup sauce.

Butter sauces can be served warm (first melt the butter), or blend softened butter and other ingredients with a hand-mixer, chill, and serve cold.

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Phone: (760) 352-3285   Fax: (760) 353-7877
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