Artichokes, Globe

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Artichokes are the unopened or immature flowers of a type of thistle. They vary in size and coloration but are usually round to somewhat elongated, colored light to medium green, sometimes with purple tints.
  • Related Varieties: Baby artichokes are not actually babies but come from a different place on the plant and are at their full size. Especially young baby artichokes may be tender enough to eat whole, with little trimming except for removing the top points of the leaves.
  • Evaluation: Look for compact, tight leaves; heavy for size; few or no brown blemishes.
  • Preparation: Wash. Cut 1 inch (2–3 cm) off tops. Cut off stem and lower leaves. Scrape out choke (fuzzy center) with melon ball cutter. (Remove choke before or after cooking.) Dip in lemon juice immediately. To prepare bottoms, see Figures 10.1 and 10.2.
  • Percentage Yield: 80% (whole, trimmed), 30% (bottoms only)