Artichokes

Nutrifacts
Artichokes are a good source of fiber while providing important minerals such as magnesium, chromium, manganese, potassium, phosphorus, iron and calcium.

Selection
Select globes that are deep green, with a tight leaf formation, and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage.

Availability
Artichokes are available year round with peak seasons in spring and fall months: March, April, May, September, October and November.

ARTICHOKE RECIPE

What you will need:
- 1 artichoke per person (stems still on)
- Olive Oil
- Fresh Garlic
- Pitted Black Olives
- Kosher salt
- Crusty Italian Bread

Preparation
• Clean Artichokes-- Wash Artichokes, cut off and reserve stems. Clip top pointed portion of outer leaves. Using a spoon, open the center of the artichoke, pulling out the “prickly” center.

• Prepare stuffing - Take stems, trim off any tough “stalky” skin. Chop into small pieces. Take black pitted olives and chop into small pieces. Chop garlic cloves into small pieces. In a bowl combine chopped stems, chopped olives, chopped garlic with olive oil and salt to taste. (Be generous with olive oil.)

• Take stuffing and put into center of Artichokes.

• Put about 1 1/2 inches of water into a sauce pan. Place Artichokes stem down in pan. Salt water, pour 1/4 cup of olive oil in water, drizzle artichokes with olive oil. Cover and steam about 1 1/2 hours or until leaves aretender.

To eat
Place artichokes in bowl, add some juice from pan. Pull off leaves one at a time, scrape off “meat” from inside of leaves with your teeth. Dip crusted bread into sauce. When leaves are gone, enjoy the tender heart of the artichoke. Can be enjoyed as an appetizer or side dish.