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A note from the chef:
Artichokes!! You either love-em or you just haven’t had a great one yet. Let me help you get the most out of your chokes. Artichokes are an opportunity to be creative, and I have come up with literally hundreds of dishes utilizing this edible thistle. Drop me a line and we’ll share stories.

Happy Cooking,
Chef Tony B.

Ask the Chef

We at Ocean Mist Farms are proud of our Artichokes. When prepared correctly, they are without a doubt a delicious treat to share with family and friends. To state the obvious, Artichokes are not potatoes, and we get a lot of questions on the best way to prepare them. For that reason, we are dedicating this section of our Web site so you can “Ask the Chef!”

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Ocean Mist Farms has partnered up with Montrio Bistro’s Executive Chef Tony Baker to answer your Artichoke questions. Chef Baker has been working professionally with Artichokes for almost 20 years and has developed hundreds of dishes – perfecting many different preparations and cooking techniques.

Plated Artichokes from Montrio Bistro

If you have any culinary questions specific to Artichokes or any of the other Ocean Mist Farms vegetables click the button below and fill out the form.

Chef Tony will review your questions weekly from his kitchen and will do his best to get you a response within 72 hours.

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Featured Question
Q: What can I do if the artichoke is bitter? Is there anything in the growing process or prep process that could cause this?
A: 
Hi Ms McFarland,

Many thanks for your question, it is one that pops up a lot. Artichokes can taste bitter especially uncooked. Licking your fingers after prepping uncooked artichokes can really wake you up.

Genetics plays a role: We each taste in different ways and to some folks the bitter taste will knock their heads off and to others they won't even get it. The population is broken down into 3 groups, non tasters, tasters and super tasters. Studies done at U.C Davis have proven that this is how we are made and profession or experience does not change this. I'm guessing that if bitter is a big deal to you, you probably fall into the "super taster" category, which can be as much a curse as a blessing.

Ways to curb the bitterness: In short, acid. Citric acid counter acts the bitterness very well, I often make a salad of shaved raw artichokes with fennel and red onions I add fresh lime juice and some good olive oil and those raw chokes are crisp and delicious without even a hint of bitterness.
Likewise with your cooked artichokes adding red wine vinegar or a good amount of lemon in the cooking liquid will help.

OK, well I hope this helps you out a bit,

It's peak artichoke season right now, so grab em and cook up a storm!

CLICK HERE to check out the plethora of great recipes, especially the grilled chokes it's that time of year.

Well, happy cooking,

Chef Tony Baker
 
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