Food Lens · Produce
Artichoke
Mild, slightly nutty, and faintly sweet, with a tender texture at the heart and base of each leaf.
Lens analyzedArtichokes are the tightly closed flower buds of a thistle plant, harvested before they bloom. Only the fleshy base of each leaf and the tender heart at the center are eaten, once the tough outer leaves and fibrous choke are removed or scraped away.
Where it comes from
Artichokes have been cultivated since ancient times around the Mediterranean, where they remain a common spring vegetable in Italian, French, and Spanish cooking. They became more widely available in North American grocery stores as Mediterranean cooking influences spread.
Buying it
Choose artichokes that feel heavy for their size with tightly closed, squeaky leaves when squeezed. Avoid any with browning, spread-open leaves or a dry, woody stem, signs of age.
Storing it
Refrigerate whole artichokes unwashed in a plastic bag, where they keep for about a week; cut or cooked artichoke hearts should be used within a few days.
Keeps about 7 days in the fridge.
In season
Peak season is March–May, though it's available year-round.
Best local quality is usually in spring, with imports and California supply keeping artichokes available much of the year.
Recipes that use artichoke
More produce
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Checked for each member
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Your household memory
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