Artichokes

Description
The artichoke is a member of the thistle family; the edible part is actually the plant's flower bud. An ancient plant, it was prized by the Romans as food of the nobility. Artichokes mature at different sizes with the size of the bud depending upon its location on the plant. The buds grow on stalks, each with the largest, primary bud at its tip and two or three smaller buds below that. Further down are on the stalk are several very small buds, which are marketed as baby or cocktail artichokes and sometimes sold for canning. Many different varieties of artichokes exist, but only a few varieties are grown commercially in the United States.

Selection
Look for artichokes with a fresh appearance. Avoid those that look dry or have split or brown leaves. The best artichokes are heavy for their size and fairly compact, without excessive spreading at the center of the bud. The shape of the buds may vary, depending on the season and the variety, with more pointed shapes common in the late spring, summer and early fall. During the winter and early spring months (November through April) there may be some blistering of the outer leaves due to light frost. Darkening of the leaves may occur after the blistering because of oxidation. Sometimes referred to as "winter kissed," this does not affect the quality of the buds and, in fact, some aficionados favor this condition, claiming a sweeter taste.

Handling
Artichokes are subject to wilting and mold. Check the leaves (especially near the top) for signs of worm injury. Although it may appear negligible on the outside, the path may run deeply into the heart and cause extensive waste. Serious discoloration often indicates bruising or a lack of freshness. The bruises may appear as dark, off-color areas at the site of the injury and mold or decay may also develop. Over-mature artichokes are often woody and may be undesirably strong-flavored. Hard-tipped leaf scales that cause the artichoke to open or spread may also signal over-maturity. Center formations of over-mature buds may be fuzzy and dark pink or purple in color.

Storage

• Temperature Keep refrigerated at 34° to 36° Fahrenheit.
• Relative Humidity – Maintain 90 to 95% relative humidity.
• Top Ice - OK.
• Shelf Life 10 to 16 days.

Product Specifications (Waxed cardboard carton)

• Packs – 12s, 15s, 18s, 24s, 30s, 36s, 48s, 60s, Lg. Loose, Sm. Loose.
• Weight – 23 to 28 pounds per carton.
• Carton dimensions – 20 x 12 x 7 inches.
• Carton cube – 0.9 c.f.
• Pallet count – 88 per pallet.
• Label – Boggiatto®

Availability P=Peak; A=Available

Retailer tips

• Trim stem ends and display in refrigerated storage; place stem-down in a bed of crushed ice for best presentation and shelf life.
  
• Cross-merchandise artichokes by placing them between salad items, fresh lemons, bottled dips and dressings.
  
• Use recipes, product literature and other POS materials to inform and educate consumers and to stimulate sales.
  
• Demonstrations and sampling will help educate consumers. Use dips when providing artichoke samples.

Foodservice tips

• Wash artichokes under cold, running water just before use. Pull off lower leaves and cut stems to one inch or less. Cut off top quarter of each artichoke. Snip off the prickly tips of leaves.
  
• Soaking artichokes in acidified water for an hour before cooking will enhance both their color and tenderness.
  
• Cook only in stainless steel, glass or enamelware to prevent discoloration and the development of off-flavors.
  
• Artichokes are done when the bottoms can be pierced with a knife tip.
  
• Artichokes complement seafood dishes such as jambalaya and paella. They also work well in stews with poultry, beef, pork or lamb.

Nutrition
The U.S. Food and Drug Administration has approved the following nutrient content descriptors for artichokes: fat-free, saturated fat-free, low in sodium, cholesterol-free, low-calorie, a good source of fiber, a good source of vitamin C, a good source of folate and a good source of magnesium.

Foodservice and Retail Professionals – Boggiatto® artichokes are available year 'round. Order through your regular produce distributor. If your distributor doesn't carry our products, call us at 831.424.4864 and we'll help direct you or your distributor to a local service.

Distributors – Purchase Boggiatto® artichokes directly from our facility in Salinas, California or seasonally from Brawley, California. Call our sales department at 831.424.4864 to arrange for shipping.