Did you just stock up on artichokes? Is it your first time buying them in bulk? If so, you may want to peruse my list of storage and preparation tips. They are based on my years of experience working in the hospitality industry. Here they are:
I have found that ideally, unwashed artichokes should be stored in a cold area of your home that has a humidity level of 95 percent. As such, I tend to store them inside my refrigerator. I have also found that cutting a thin layer of flesh off of the stem, spritzing the cut area with a 50-50 lemon water mixture and then sealing the artichoke inside a plastic bag also seems to help preserve its freshness. On average, it can typically remain fresh like that for four to seven days.
Of course you could also opt to season, bake and then stick the artichokes into your freezer. If you do decide to go that route, I would recommend letting them cool down to room temperature before freezing them. It makes them easier to wrap. I would also suggest that you wrap them tightly in heavy-duty aluminum foil before sealing them inside a freezer bag. In my experience, doing so tends to reduce the likelihood of freezer burn occurring.
In my experience, artichokes must also be prepped before you can cook with them. In order to prep your artichoke, you’ll need a medium size bowl filled with a 50-50 lemon water mixture, a soft-bristled vegetable brush, a roll of paper towels, a pair of stainless steel kitchen scissors, a cutting board and a stainless steel knife.
Once you have those items in place, rinse the artichoke in ice-cold water. Then use the brush and your hands to remove any dirt that may have gotten trapped in between the petals. Continue by patting it dry with paper towels and then placing it onto the cutting board.
Next, remove the entire stem and the lower petals. Then use the scissors to clip off the thorns and tips located on the remaining petals. You’ll also want to periodically dip the cut areas into the lemon water as you move along. I have found that doing so will help to keep the exposed areas of the artichoke from turning an unsightly brown.
Afterward, feel free to cook it as desired. Just keep in mind that no matter what cooking method you choose, the hairy choke will need to be removed. Otherwise, you’ll end up with a mouthful of unpleasantness. It covers the heart of the artichoke and is often easily removed with that aid of a tablespoon, an ice cream scoop or a melon baller.
Source: Personal Experience
More from this contributor:
5 Most Iconic, Vegan Pro Skateboarders
How to Create 5 Basic Vegetable Garnishes
5 Companies that Make Vegan Friendly Skate Shoes
4 Vegetable Dip Recipes for Your Holiday Crudités Platter