Artichokes: From the Field to the Table

There are certain favorite foods that most of us are afraid to tackle at home, and only order at restaurants. Artichokes are one of those foods that fit into this category, but I'll change that!

There's so much to say about artichokes! They are:

• A cinch to make anytime
• Perfect for the upcoming holidays
• Great-tasting and great-looking
• Full of things that are good for us (they're one of the best sources of antioxidants)

We can save money by making them ourselves. Here's how they get to your table:

In the sunny California fields, artichokes grow on plants (larger ones on the top, the babies lower down). The harvesters walk the fields, choosing only the cream of the crop, then they’re packed into boxes by size on machines right in the fields, and rushed to the cooling facility to reach the perfect temperature before being sent to supermarket produce counters.

How to prepare and cook artichokes:

• Rinse in cold water.
• Use a sharp knife to simply trim off about an inch from both the top and the stem and, like the restaurants, trim the petals with kitchen shears or clean, sharp scissors.
• To prevent browning when they’re cooking, rub the ends with a bit of lemon juice. Steam them on the stovetop or in the microwave until tender.

Easy enough? Go ahead and eat these as is or with a bit of melted butter. In fact, as a make-ahead, they’ll even keep for up to 5 days in the fridge.

See? Artichokes really are easy and…"OOH IT'S SO GOOD!!®"

Artichoke tips courtesy of Ocean Mist Farms