Artichoke

Cynara cardunculus var. scolymus · Vegetable

40 pairings

The globe artichoke (Cynara cardunculus var. scolymus) is the immature flower bud of a giant domesticated thistle, harvested before it can bloom. What you eat is hidden inside the scaly head: the fleshy bases of its overlapping bracts ("leaves") and, beneath the inedible fibrous "choke," the prized, nutty-savoury heart. Its flavour is bitter-green and faintly sweet, with a famous trick of making the next sip of water taste sweet.

Picking a good onedrag

Tight, squeaky, just cutSplayed, dry, hollow-stemmed

Shop firmSteam or boil whole for dipping; braise in oil.Everyday best

BractsJust parting at the tips, matte

The squeezeFirm, no squeak, still weighty

Cut stemCut face dry but solid, pale

Smell at the cutClean, but almost nothing

What to look for, from tight, squeaky, just cut to splayed, dry, hollow-stemmed.

What one gives you

40%

Usable yield

128 g · stem, outer bracts and choke off

320 g

Typical weight

one specimen

Keeping ittap a band

A domestic fridge holds it about 4× longer than the counter.

Humidity

95-100%

It wants to be damp — growers ice the boxes. Wrap in a wet cloth or a loose bag; bare in a dry fridge the bracts go leathery in days.

Airflow

Damp, not sealed

A loose or perforated bag, never airtight: sealed wet, condensation sits on the bracts and grey mould starts at every bruise.

Neither gives nor minds it

A rare free pass: artichokes give off almost no ethylene and barely react to it, so they can share a drawer with apples either way.

Preparing