Artichokes (Not Available)
The subtle nutty flavour of an artichoke makes it an ideal ingredient in a salad, or served as hors-d'oeuvre. The artichoke has been described as 'the vegetable equivalent of the lobster'; labour intensive eating, but well worth the effort!
How do we make sure we provide top quality artichokes?
We make sure the artichoke has a tight, compact, heavy head (density is the best indicator of freshness) and that the leaves are green (an olive green during autumn & winter, and softer green in spring). It is important that we check the stem for tiny holes (for signs of worm damage - this indicates more extensive damage inside the artichoke itself). We also make sure the stalk thickness matches the size of the artichoke head (thin and floppy stalks are an indicator of dehydration).
Where do we source our artichokes from?
We source our artichokes from the well-drained and fertile soils of the Werribee region. With ideal climatic conditions and a number of established growers, Werribee artichokes are among the best in the world!
What is the best way to keep an artichoke?
Artichokes store best between 0oC-4oC and 90%-100% relative humidity. Keep them in an airtight plastic bag and sprinkle with a little water to keep them moist. Do not rinse, wash or trim before storing. It's common for artichokes to blacken once they're cut; a useful way to stop this is to rub the cut surface with lemon juice – the lemon's acid slows down the blackening process.
Globe artichoke nutritional information
Artichokes are a rich source of vitamin C, folate and dietary fibre. They are also a source of thiamine, calcium, phosphorus, niacin and potassium.
Globe artichoke serving tips and suggestions
The edible part of the artichoke includes the leaves and the fleshy base of the flower. Try dipping the leaves into a sauce and serve as hors-d'oeuvre. Also, try steaming the base of the flower and serving it with hollandaise – it’s delicious!