Artichoke

Question: Can i find marinated artichoke hearts in the store? Hi, I'm thinking about making a chicken pesto pizza for dinner tonight, and I'm going to the store to look for some marinated artichoke hearts after work. However, I'm not sure if they sell them like this in a can, or if I have to marinate them myself. Do stores carry this and if so, does anyone know of an actual store chain that carries these (i.e. Ralphs, Stater Bros., etc)? Thanks!

Answer: Yes they are sold that way, usually the ones you want are under oil in a small clear jar. Aurora makes them...those are the best ones for pizza. I even love to eat that with tuna and olives and tomato as a salad...come to think of it you can make that a pasta salad if you like too. (Where I don't know I'm in Canada...Sobey's has them here and No Frills...any italian store will carry them too!) The stuff in the cans I've never tried...I don't really like anything that comes in a can. Usually buy frozen or under oil! You should try pickled eggplant if you like the artichoke hearts. Similar type thing. Actually you want a pizza to die for bbq the chinese eggplant (skinny long kind) and put that on pizza. You can just slice it paper thin if not and put it on the pizza. I like feta cheese and broccoli on that kind of pizza you're talking about too. Roasted red peppers are good too, under oil if you can find the ready to go ones or just roast yourself and freeze the whole pepper and pull one out when you need it.

Question: How do you roast an artichoke? I have a recipe for roasted artichoke soup. It tells me how to do everything to prepare the artichoke for roasting, but the recipe doesn't explain how long and at what temperature the artichoke needs to be roasted.

Answer: PREP AND COOK TIME: About 1 hour MAKES: 1 or 2 servings from each artichoke 1. Choose artichokes that are 3 to 4 1/2 inches wide. Break off and discard small outer leaves. With a knife, slice off artichoke tips. With scissors, snip thorn tips from remaining leaves. Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms. Cut artichokes in half lengthwise, rinse well, and drain briefly. 2. Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9- by 13-in. pan); if there are large spaces, the juices will scorch. 3. For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down. Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half. Seal pan with foil. 4. Bake in a 375[degrees] oven until artichoke bottoms are tender when pierced, 40 to 50 minutes. If you were eating them instead of putting them in soup - continue using these directions: Transfer artichokes, cut sides up, to a platter; top with lemon and garlic, and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice (about 1 teaspoon each for each artichoke halt) to roasting pan, place over high heat (if container is microwave-safe, put in a microwave oven at full power--100%) until butter is melted, and drizzle over artichokes. Serve hot or at room temperature.

Question: How do you make an artichoke baked whole in the oven? I just one to clip all the tips and bake it so that you just peel a leaf at a time and scrape off the meat of the artichoke with your teeth? They serve them this way at several restaurants. Thanks

Answer: Best way is to steam them. We fill them with flavored breadcrumbs( you got to jab them in there) and then fill a pot maybe 1/4 of the way with water and stand the artichokes up in the pot( one against the other). Drizzle olive oil over them and turn on the fire, cover( leave the cover a little off the pot so it doesn't overflow). When the water starts to boil, lower it to simmer. Breadcrumbs should be seasoned with Romano cheese, granulated garlic, salt( pepper if desired) and parsley.

Question: How long does it take an artichoke plant to produce artichokes? I planted my artichoke plant about 3 months ago. I bought it from Home Depot and it was already about 4-5 inches high. It is now a beautiful plant but i was wondering when to expect some artichokes that are edible. When can I expect that?

Answer: Unless Home Depot prepared the plants properly, you won't get anything edible this year. Artichokes are perenial in zones 8-11, and they usually make edible buds in late summer or early fall of the plant's the second year. Apparently there is a way to "trick" them into making buds the first year by exposing them to cold for a couple of weeks, but it's too late in the season to do this. If you live in a zone that has winter temps below 14F, then you'll have to keep the plant somewhere that it won't get too cold. Such as planted against your foundation, or kept in a cold garage. And if it makes it through the winter you'll have artichokes in Fall 2010. You might be able to find out if the grower gave it the cold treatment or not. If the plant's container has the grower on it, try to contact them. Good luck!

Question: What is the best way to germinate artichoke seeds? I'd like to try and grow some artichoke this summer and I the package claims that I should germinate the seeds 10-15 days before sowing them. What is the best way for me to germinate the seeds?

Answer: Hey Salix, Wow, artichokes - I had to go look this up - Direct Seeding Where winters average above 15°F, seeds can be sown in the fall. Sow artichoke seeds ¼" deep in lightly moistened soil. If seeds are soaked ensure the soil is adequately drained or the seeds will probably rot before germinating. Transplants Sow artichoke seeds indoors about 8 weeks before the last spring frost date. Sow ¼" apart and ¼" deep in lightly moistened potting mix in a flat or in a pot. As soon as seedlings can be handled, transplant to 2-4" pots or cell trays and grow at 60°F - 70°F days and 50°F-60°F nights. If seeds are soaked ensure the potting mix has adequate aeration ability or the seeds may rot. Artichokes are a not poplar garden crop in most areas, they are , as the expression goes "an acquired taste". If you have at least 100 frost-free days in your area you can grow them. The Artichoke is generally grown as a perennial, but can also be grown as an annual. Planting Root Stock Rootstock can be purchased from a nursery or alternately, a healthy plant can be dug up, the root divided into two or more parts and replanted. Root sections should be set at 6" - 8" deep in the soil. Irrigate the soil thoroughly before planting.

Question: How do you steam an artichoke in the mircowave? I tried to steam an artichoke in the microwave last night and it was only half cooked. I got it wet and put it in a glass pan, covered it with plastic wrap and put it in for 6 minutes. Should I have flipped it after 3 or something? I've steamed every vegetable you can think of this way and I've never had a problem. Also, once I got down into the middle it was really spikey and fuzzy, like the inside to a flower. It wasn't mold or anything, it was definitely part of the artichoke. Is this normal or was it over/under ripe?

Answer: I found a great website for you. Here is how you do it: First you must prepare the artichoke. Here is how it is done: Start by washing the Artichoke under cold, running water. Trim the end of the stem to desired length, such as 1 inch. Remember the stem is an extension of the Artichoke Heart and is edible! Trim the top of the Artichoke by cutting off 1/4 of the top (about an inch) and discard. Use scissors to trim rest of thorns off the top of each Artichoke petal – only if desired. (This is not necessary to have a great eating experience.) To preserve the color, immediately rub any cut surface of the Artichoke with lemon juice to prevent browning caused by oxidation. (Optional) Place Artichoke “stem up” in a deep, microwave-safe bowl. Add 1-2 inches of water. Cover bowl with microwavable plate or with plastic wrap. Jumbo sized Artichoke: Cook on high for 12-15 minutes. Medium sized Artichoke: Cook on high for 7-10 minutes. Depending on the size and quantity of Artichokes you are cooking, it may be necessary to heat an additional 1-5 minutes to obtain complete tenderness throughout the Artichoke, as microwave oven cooking times may vary. Keep covered and let the Artichoke stand for 5 minutes prior to serving. Click on the link for more ideas & recipes.

Question: How often should I water my artichoke plant? My Artichoke plant sometimes looks droopy and I am wondering if i am not watering it enough. I water all my plants (tomatoe, chili, squash) plants all every other day. They all seem fine but the artichoke plant sometimes looks droopy with the leaves. Some of the leaves even die after a few weeks. Should I be watering it more?

Answer: Artichokes require frequent irrigation during the growing season. Moisture deficiency will result in loose buds of inferior quality. On the other hand, artichokes won't tolerate standing in water, so plant the artichokes either on mounds or in rows with irrigation furrows. Irrigate the artichokes about once a week; irrigate more often in warm areas and less often in areas with heavy soil. In other words you need to water often just make sure that the water drains or absorbs so there is no standing water.

Question: How long with marinated artichoke hearts last in the refrigerator after they are opened? My husband bought a large jar of artichoke hearts marinated in oil. There is no way we can eat them in a short amount of time. How long can I trust that they will be good if I keep them refrigerated after they are open?

Answer: hi there, back in the day they would keep them in jars for 12 months at least , and thats in a cool place not a fridge .just make sure that theres allways some oil covering them ,not just vinegar and water.

Question: How long does it take to cook a whole artichoke? I'm pregnant and I am craving to eat steamed artichoke so I can dip it in butter..... How long does it usually take for an artichoke to cook if you are steaming it? Also if you know a good recipe for a corn chowder please put it.. Thanks in advance!!!

Answer: 30 minutes for the artichoke... Click this link: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14974,00.html As for Corn Chowder...this recipe was really easy and yummy.. http://southernfood.about.com/od/chickensouprecipes/r/bl30605c.htm

Question: Tomato, artichoke heart, mozzarella balls and olive salad recipe? I have been buying this salad from Albertsons for years. It consists of small tomatos, artichoke hearts, olives and I believe small mozzarella balls, I could be wrong, in an Italian dressing. I know this recipe sounds self explanitory but I would love the exact same taste.

Answer: Yeah....that is good stuff....I worked for Albertson's Loved that salad....I would get a little bit for lunch once in a while. You know I have bought different stuff before and brought it home and tried to come close to the flavors....You can do that......it probably is a commercial Italian dressing. Good Luck

Question: How do I warm up a stuffed artichoke? I bought a stuffed artichoke from the neighborhood seafood joint. I need to get some ideas on how to warm it up without turning it in to wood (over cooked).

Answer: Cover in plastic wrap with a little bit of water and pop it in the microwave.

Question: What is the simplest way to cook artichoke? http://en.wikipedia.org/wiki/Artichoke That is not too fattening, healthy cooking style can I steam it? thank you. do i have to remove the skin??

Answer: BOILED FRENCH OR GLOBE ARTICHOKES Wash artichokes; remove discolored outer leaves; cut off stem about 1/2 inch below base of leaves. Drop in rapidly boiling, salted water to cover. Cook, uncovered, for 25 to 40 minutes or until tender; drain upside down. Serve whole or in half with individual dishes of Merritt Dressing. To eat: Pull off a leaf; dip large end in Merritt Special Dressing, and eat only the white fleshy part, discarding the rest. MARY MERRITT SPECIAL DRESSING: For 4 people: 4 tsp. mustard 5 tsp. mayonnaise 4 tsp. tomato ketchup 4 drops Tabasco sauce 8 tsp. Wesson oil 4 tsp. white vinegar 4 tsp. Worcestershire sauce Mix well. Enjoy.

Question: Is hot artichoke spinach dip okay when you rewarm the next day? We have an office potluck tomorrow and I'm doing some cheese, meats, crackers, as well as hummus, and a hot artichoke spinach dip. Just not sure if I can make it tonight and reheat in the micro or should I just make it at work tomorrow? THANKS! Just wanted to make sure it wasn't going to be soggy =/ So the key is to mix it all up tonight, and don't warm it until it's time to eat it tomorrow?

Answer: yep it sure is make it up tonight in the small round (2) corning dishes with lids and heat them only one at a time

Question: What is the best way to merinade artichoke hearts in olive oil? I was planning on using olive oil and wanted to add some herbs to make a nice flavor. Should I use canned artichoke hearts for this? How long should they stay in the oil before I can use them in something? I like to use them in my hummus. I used to buy some really good ones at Randall's for this but they stopped carrying the ones that I liked. They were rather pricey anyhow as they were an Italian brand.

Answer: Hi: It is probably best to use the bottled artichoke hearts to avoid any ''tinny'' taste..though canned is OK if you do not have any other. Make an infused olive oil using your favorite brand oil, and add dried herbs such as rosemary, oregano, marjoram, dry chili, pepper and basil and let it sit for a week or so to get flavor- don't use fresh herbs as you run the risk of food poisoning. You can use already infused oil if you like. Add the oil to the drained artichokes and let sit for about 1 hr before using in your recipe, or store in the refrigerator for longer life. I like Artichoke bruschetta made with seasoned olive oil, a bit of lemon rind, some lemon juice, minced garlic and capers (artichokes need to be chopped for this).

Question: How do you eat whole artichoke? Please no silly answers, My mother inlaw boiled 3 whole artichokes and left and the guys want to know how to eat it. I have never eat freash whole artichoke. I know you can eat the "meat" off the leaves and the heart of it. I have only seen someone eat it once and she dipped the leaves in melted butter

Answer: Boiling is okay, Steaming is much better! After the artichokes have steamed and are soft in the inner leaf, remove from water and strain. You can eat each leaf from the bottom about 2/3 of the way to the tip. There's a soft fleshy area - dip this in butter and put the bottom end of the leaf in your mouth - using your teeth you "pull" the meat from the leaf. You can also add garlic salt/powder to the butter for an even more delicious flavor. This website gives you illustrated step-by-step instructions on not only how to prepare before cooking, but how to trim, to eat and what part not to eat. Have fun! They are absolutely yummy! http://becksposhnosh.blogspot.com/2006/05/how-to-trim-artichoke.html

Question: what is the best way to make artichoke? I have made artichoke once, I cut it into quarters and baked in the oven with breadcrumbs and olive oil. Does anyone have a better way.

Answer: I like to steam and eat with mayonnaise. The following website is from the CALIFORNIA ARTICHOKE ADVISORY BOARD CALIFORNIA ARTICHOKE ADVISORY BOARD http://www.artichokes.org/recipes.html