What if artichoke is purple inside

This one almost stumped me, but after some persistent searching I was able to find a place that sells artichoke powder. I have never ordered from them or tried it, however. If you do, I would love to hear your thoughts to share with everyone here.

I boiled 2 artichokes tonight and ate one. It's in the fridge in an air tight bowl. What's the best way to reheat it? I am so sorry I missed this. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

Their size comes from their location on the artichoke plant. They are picked from the lower parts of the artichoke plant where the plant fronds protect them from sun, in effect stunting their growth. Small artichokes, which are being shipped fresh more frequently today, make a savory appetizer, salad or vegetable accompaniment when marinated, either whole or cut lengthwise in halves.

They are also delicious in poultry, beef, pork or lamb stews. Baby artichokes are sold in plastic bags or loose.

Their size can vary from walnut to jumbo egg size. Size is no indication of age. Some babies are bigger than other babies! Choose baby artichokes that are firm and heavy for their size. Most have no fuzzy choke. Bend back lower, outer petals of artichokes until they snap off easily near base.

Continue doing this until you reach a point where the leaves are half green at the top and half yellow at the bottom. Using a sharp stainless steel knife, cut off top third of artichokes or just below the green tips of the petals.

Pare all remaining dark green areas from bases. Cut off stems. Halve or quarter as desired. If center petals are purple or pink remove center petals and fuzzy centers. Dip or rub all surfaces with lemon juice.

It is easier to do this after the whole artichoke has been cooked. Prepare the vegetable as for serving whole. Boil, steam, or microwave, then let stand until cool enough to handle. Spread the outer leaves apart, pull out the petals covering the choke, and use a teaspoon to scrape out the choke. The artichoke cup can be stuffed and then either served as is or baked with the stuffing.

Just follow my easy instructions below:. It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside. Pull off a leaf holding it by the pointed end. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf the edible portion of the leaves becomes greater as you get closer to the center of the artichoke.

Just before you get to the very center, leaves will become almost white with purple tips. Be careful of these leaves because their purple ends are prickly. When the leaves are pulled, you will be left with the base the heart crowned with a fuzzy patch.

You have now reached the best part of all , the very reason for eating artichokes — the heart. Carefully scoop away the fuzzy stuff with your knife or spoon though a properly prepared artichoke will already have the choke removed. With knife and fork, cut bites from the heart like pieces of prime beef fillet. Do not overdo it on the dip or you will not taste the artichoke. In a small bowl, combine mayonnaise and mustard.

Cover and refrigerate until ready to serve. In a large pot big enough to hold the artichokes in a single layer , add approximately 2 cups of water and the remaining lemon juice; bring to a boil. Place the prepared artichokes in the boiling water, cover with lid, reduce heat to simmer, and let cook for approximately 20 to 40 minutes depending on size. The artichokes are done when the leaves pull away easily.

Remove artichokes from the boiling water with tongs and drain them upside down in a colander after cooking, artichokes can be stored in an airtight container for a maximum of 3 days. Bring to room temperature before serving. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke. But snipping them off will make the artichokes easier to handle. A serrated bread knife works great for this.

Pull off any smaller leaves towards the base and on the stem. Cut off excess stem, leaving up to an inch on the artichoke. The stems can be more bitter than the rest of the artichoke, but some people like to eat them.

The inner cores of the stems taste like the heart. Alternatively, you can leave the whole long stem on the artichoke, just cut off the very end of the stem, and peel the tough outside layer of the stem with a vegetable peeler. Rinse the artichokes in running cold water. While you rinse them, open up the leaves a little so that the water gets inside more easily. This is where it helps to have cut off the thorny tips, it makes the artichoke easier to open without getting poked!

In a large pot, put a couple inches of water, the garlic, a slice of lemon, and a bay leaf this adds wonderful flavor to the artichokes. Insert a steaming basket. Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer. Cook for 25 to 35 minutes or longer, until the outer leaves can easily be pulled off.

Note: artichokes can also be cooked in a pressure cooker about minutes at high pressure. Cooking time depends on how large the artichokes are. The larger, the longer they take to cook. Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonnaise. My favorite dip is mayo with a little bit of balsamic vinegar mixed in. Pull off the outer leaves, one at a time. Dip the white fleshy end in melted butter, a vinaigrette, or sauce.

Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Why dip-side down? Your tongue is where most of your taste buds are, so you'll get a fuller flavor if you strip the leaves that way. Discard remaining petal. Continue until all of the petals are removed. When you get to the tender inner leaves with the purple tips, you can remove them all at once.

Dip and eat just the light colored parts of these leaves. With a knife or spoon, scrape out and discard the inedible fuzzy part called the "choke" covering the artichoke heart.

Underneath the artichoke choke is the heart.