When the artichoke buds are firm and about three inches in diameter, the blooms are picked. The following is a step-by-step method to collecting artichoke buds.
Artichokes are plants that live for a long time. They can be harvested once and then again and again. As a result, they are low-maintenance vegetable plants. Artichokes, on the other hand, are only moderately hardy and must be kept indoors or properly sheltered from frost.
This is how artichoke harvesting works.
The artichoke harvest season begins in August and September the first year. When the buds are firm and closed, they are harvested. Harvesting can begin as early as July for older plants. Per plant, up to 12 blossoms can be collected.
The buds that grow on the top shoots should be harvested first.
Secateurs are used to remove the buds. Leave the blossom with a four to eight-inch stem attached. This makes transporting the bud easier, and the flowers stay longer. Some stalks are so sensitive that they can be eaten. Place the buds in a basket to avoid crushing the petals.
Is it possible to eat artichokes while they're in bloom?
It is no longer possible to eat flowering artichokes. They are, nevertheless, a bee attraction in the garden. You may also put them in a vase or dry them to use as decorations until the winter.
How long can you keep artichokes in the fridge?
Fresh artichokes have the greatest flavor. The buds will last up to a week in the fridge. It's critical that the bud has a 20-centimeter-long stem that supplies it with moisture. Wrap the buds in a moist cloth and set them in a plastic bag in the refrigerator. It is no longer possible to eat the leaves once they have become brown. You can only use the artichoke base after that.
These can be frozen and kept for up to 8 months in the freezer.
What can you consume when it comes to artichokes?
Whole artichokes are cooked in water. When you can pull the petals off, they're done. After that, the artichoke is removed from the water and placed on a platter.
Individual leaves are plucked and dunked in a dip or salad dressing. After that, the lower, fleshy portion is pulled between the teeth.
Artichokes can also be cooked into a cream or fried. The stem is broken out, the lowest leaves are removed, and the artichoke's upper third is chopped off with a knife. You can cut the artichokes in half and cook them in a pan with lemon juice, butter, and herbs like rosemary until they are tender. Boiling artichoke hearts can be pureed, then refined with spices and herbs to make a delightful dip.
Grilled Garlic Artichoke Recipe
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- Prep: 5 mins
- Cook: 30 mins
- Servings: 4
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- Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
- Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
- Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
- Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.