Artichokes, though often thought of as a vegetable, are actually the unopened flower bud of a thistle plant! This prickly cousin of sunflowers is cultivated for its edible bud, which is most commonly enjoyed cooked.
The anatomy of an artichoke can be a bit confusing at first. The bulbous part you see at the grocery store is actually a cluster of numerous spiky leaves called bracts. These aren't entirely edible - the outer ones are tough and fibrous, but the fun is peeling them back one by one to get to the good stuff.
Inside the bracts lies the heart, the most prized portion of the artichoke. This meaty core is the tastiest part and is absolutely delicious. There's also a fuzzy center called the choke, which needs to be removed before eating in larger artichokes (but is tender and edible in baby artichokes).
So how do you eat this unusual bud? Artichokes are typically steamed, boiled, braised, or roasted. Once cooked, you simply peel back the leaves, scrape the tender flesh off with your teeth, and discard the tough outer bract. The leaves lead you to the heart, the artichoke's most prized possession. Enjoy it on its own, or dip the leaves and heart in your favorite sauce, like melted butter, lemon aioli, or hollandaise.
Artichokes may seem intimidating at first, but with a little practice, you'll be a pro at dissecting this unique and delicious thistle bud.
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