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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: Iam new to the artichoke and am not sure of what part of it you eat or scoop out to use in different recipes. i watch the videos and see the base of the leaf eaten what else is eaten and can all be eaten please help really what to make some salsa using this thanks. Bridget
A: 
Hi Bridget,

Many thanks for your question, many people are confused when faced with an artichoke for the first time, your not alone! I'm glad that you found them, they are a real treat.

It sounds like from your research that you are on the right track, the artichoke is all about the heart. In short all you really eat is the heart, however there are many ways of doing this, the simplest way being cooking the artichoke whole, pulling off each leaf, with each leaf you get a little taste of the heart by scraping it on your bottom teeth. When all of the leaves have been removed you are left with the heart.
Now there is a "furry" part in the middle that can be removed prior to leaf pulling or after, but that should be done by using a desert spoon and gently scraping, be sure not to cut into the heart meat.

I hope this helps de-mystify artichokes a little.

I'm not sure if you've seen all of the videos on the website, but this one does a good job of demonstrating what I just wrote.

Now Bridget if it's artichoke salsa your after, you may want to trim all the way down to the heart prior to cooking, be sure to rub any of the white heart with lemon juice right away as artichoke naturally oxidize very quickly, lemon juice will put a stop to that and keep them looking pretty.

Have fun with artichokes,

Happy Cooking

Chef Tony Baker
 
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