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In my household growing up, as well as in my own house today, I come from a family of artichoke lovers. There’s always an artichoke dish on our table at the holidays, especially at Christmastime. From my father and his brothers and sisters to my children, grandchildren, nieces, and nephews, we’re all huge fans of artichokes. Even my late golden retriever, Montana, would sit in the kitchen while my wife Bette was making stuffed artichokes and bark until she gave him some!
While I hope that everyone will indulge in this uniquely shaped green vegetable, be prepared for higher prices on artichokes this month. Artichokes are California’s state vegetable, and its city of Castroville—which produces 75 percent of California’s artichoke crop, and is a leading supplier of artichokes nationwide—experienced both weather issues and changes to their growing locations that impacted their supply in November and December, subsequently driving prices up. Despite the bit of sticker shock, I hope that people will still build artichokes into their holiday menus because, aside from being delicious to eat, they’re packed with fiber, vitamin C and antioxidants—a win-win all around!
A BIT ABOUT ARTICHOKES
Native to Spain, Italy and other Mediterranean countries—and a treasured item there for hundreds of years—artichokes are actually the giant, unopened buds of a flowering plant, and an edible relative of the thistle. Although they take a little time to eat—there’s no way you can wolf down an artichoke—they’re fun to dismantle, and the tender flesh at the base of the leaves and especially at the heart has a distinctive, sweet and nutty taste that’s truly delicious.
The largest crop of artichokes is still produced in Mediterranean countries, but California is the biggest supplier in the U.S. The San Francisco-area town of Castroville dubs itself the “Artichoke Capital of the World.”
In our area, three types of artichokes are most popular. The globe artichoke is the most common, with a large, round shape and smallish barb on the tips of the leaves, while the oval artichoke is very thorny, with a longer, more pointed leaf. They both taste the same and can be cooked in the same way, but I find globe artichokes to be more tender. There are also baby artichokes, which are often marinated whole in vinegar and oil after being washed and dethorned.
While peak season for California producers is March through May, artichokes often show up in the fall and subsequently become a perfect dish for year-end holiday tables.
Produce Pete discusses artichokes during a segment for NBC Weekend Today in New York filmed at his home. Photo: Courtesy of Pete Napolitano
SELECTION & PREPARATION
When selecting artichokes, look for fat, firm buds with dense, tightly packed leaves of a uniform dusty green. One or two black spots shouldn’t be a concern, but lots of black spots, dull color or opened leaves indicate an older artichoke that will have a woody taste. Gently pull back the central leaves, taking care not to prick yourself on the thorns, and inspect the heart—if there’s no black showing inside, the artichoke is good. At home you can be more aggressive—turn the artichoke upside down and give it a good whack or two on the counter to make the leaves open out more easily.
Artichokes that have developed purpling on the leaves have been exposed to too much hot sun and will be much less tender. By contrast, an artichoke that shows some bronzing and peeling has had a touch of frost, which won’t hurt the flavor (and may in fact improve it). Since artichokes are quite perishable, it’s best to use them as soon as possible, refrigerating for up to one week only, if necessary.
Whichever of the dozens of ways you decide to prepare your artichokes (raw, fried, creamed, marinated, stuffed), be sure to avoid cooking them in an aluminum pot—this will turn them a gray-green color. To prepare them for the pot, rinse the artichokes in cold water, handling them carefully so that you don’t prick yourself on their pointed barbs. While the barbs are softer and easier to handle after the artichokes are cooked, many people opt to remove them beforehand by snipping off the tips of the leaves with kitchen shears or scissors.
During this season, my wife Bette always treats our family to her famous stuffed artichokes, which are a must on our holiday table every year. I hope that her recipe will find its way to your holiday feast as well! From the Napolitano family to yours, best wishes for a very happy and healthy holiday season, and a wonderful new year!
Bette Napolitano’s recipe for stuffed artichokes has been a family favorite for decades. Photo: Courtesy of Pete Napolitano
BETTE’S SENSATIONAL STUFFED ARTICHOKES
(makes 4 stuffed artichokes)
- 4 medium-sized artichokes
- 2 cups breadcrumbs
- ¼ cup Parmesan cheese
- 1 tablespoon garlic powder
- ½ teaspoon black pepper, freshly ground
- ½ cup (1 stick) butter, melted
- ¼ cup water
- ¾ cup olive oil
- 2 tablespoons parsley flakes
Rinse each artichoke well, then remove the small outer leaves from the bottom rows around the artichokes. Cut off the stems and slice about one inch off of the tops. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder and pepper. Add the melted butter, water and olive oil, mixing well and adding more water or oil if necessary so that the stuffing remains very moist. Turn the artichokes upside down and press firmly to spread the leaves, then turn right side up and stand the artichokes in a large pot with about 1½ inches of water at the bottom. Cover and steam over medium-high heat for about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed. Stuff the breadcrumb mixture into the artichokes’ centers and inside the surrounding layers of leaves. Put artichokes into a pan, cover tightly with foil and place in a 350-degree oven for approximately 20 minutes. (Alternately, put artichokes onto a microwavable plate and microwave for approximately 3-4 minutes.) Enjoy!
About “Produce Pete” Napolitano
With over 70 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author and TV personality who’s appeared on a highly popular segment on WNBC’s Weekend Today in New York, every Saturday morning for over 30 years. For more information, visit producepete.com.
About Susan Bloom
A regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.
Pete and Susan are the coauthors of Pete’s award-winning memoir/cookbook, They Call Me Produce Pete, available on Pete’s website and wherever books are sold.
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