: Wrap in a damp paper towel and store in an airtight bag in the fridge for up to 5–7 days . Preparation Guide
Artichokes oxidise (turn brown) quickly once cut. Rub all cut surfaces with or keep them in a bowl of "acidulated water" (water with lemon/vinegar) during prep. ARTICHOKE 101 | how to cook and eat artichokes artichoke
The artichoke is the edible flower bud of a thistle plant, prized for its nutty, asparagus-like flavour and high nutrient density. While its "armoured" appearance can be intimidating, preparing it is straightforward once you know which parts to keep and which to discard. 🛒 Selection & Storage : Wrap in a damp paper towel and
: Don't avoid leaves with brown streaks from frost; these are often sweeter and higher quality. ARTICHOKE 101 | how to cook and eat
: Choose artichokes that feel heavy for their size; light ones are often dried out.
: Look for compact, tightly closed leaves. Splayed or flaked leaves indicate the artichoke is past its prime.