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Artichokes are actually the giant, unopened buds of a flowering plant - an edible relative of the thistle. They've been a favorite in Spain, Italy, and other Mediterranean countries for hundreds of years, but many people here still think of them as fairly exotic.

Although they take a little time to eat - there's no way you can wolf down an artichoke - they're actually fun to dismantle; and the tender flesh at the base of the leaves and especially at the heart has a distinctive sweet, nutty taste that's absolutely delicious. Artichokes can be prepared in dozens of ways, and I like all of them.


Look for fat, firm-looking buds with dense, tightly packed leaves of a uniform dusty green. Lots of black spots tired color, or opened leaves indicate an older artichoke that will have a woody taste. An artichoke with one or two black spots, on the other hand, isn't always a bad risk. Don't worry if the artichoke is discolored on the stem end - you're going to cut that part off. When selecting an artichoke, gently pull back the central leaves, taking care not to prick yourself on the thorns, and look into the heart. If there is no black showing inside, the artichoke is good. At home you can be more aggressive - turn the artichoke upside down and give it a good whack or two on the counter to make the leaves open out more easily.

Artichokes that have developed purpling on the leaves have been exposed to too much hot sun and will be much less tender. An artichoke that shows some bronzing and peeling has had a touch of frost, which won't hurt the flavor and may in fact improve it. If you're unsure about what kind of discoloration is okay and what kind is not a good rule of thumb is not to buy discolored artichokes in the summer.


Artichokes are quite perishable. Use them as soon as possible. Refrigerate for one week only if necessary.


There are a thousand ways to cook artichokes, but one thing to avoid is to cook them in an aluminum pot since they will turn a gray-green color. To prepare them for the pot, rinse the artichokes in cold water, handling them carefully so that you don't prick yourself on the pointed barbs at the end of each leaf. The barbs are softer and easer to handle after the artichoke is cooked, but many people prefer to remove them beforehand by snipping off the tips of the leaves with kitchen shears or scissors. Remove the thorns from baby artichokes that you intend to eat whole.

How to Eat an Artichoke

Start with your fingers. A whole cooked artichoke should be eaten by removing one leaf at a time and pulling it between your teeth to remove the soft, tender flesh at the base. Discard what's left. A lot of people like to dip the leaf in a bit of melted butter or hollandaise first, but they're delicious plain or with a less fattening sauce. When all the flesh leaves have been removed, use a small knife or even a spoon to scrape away and discard the hairy "choke" that covers the base. The last part is the best; the heart, which is the more tender, sweetest part of an artichoke.

Green Beans

French Beans are smaller than common green beans and have a velvety pod. Quite fleshy for their size; only tiny seeds inhabit these delicate pods. French Beans are sweet, tender and crispy. Also known as Haricot Vert, these are the French variety of green beans. More delicate than the green beans, they cook up more quickly.


Look for beans that are crisp with no yellowing and are not too large. You will mostly see them sold in 1lb. bags. You should refrigerate them right away.


You can cook them like you would cook any green bean. Enjoy!!!

Recipes with Artichokes

Bette's Stuffed Artichokes

Other recipes from Produce Pete.


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