What Is the Choke of an Artichoke?
The choke of an artichoke is the fuzzy, fibrous growth located in the center of the artichoke heart, above the edible heart itself. It is inedible and must be removed before consumption.
Artichoke Anatomy 101
The artichoke, often mistaken for a vegetable, is actually the unopened flower bud of a thistle plant. Understanding its anatomy helps appreciate the role and nature of the dreaded “choke.” The edible parts of the artichoke include the fleshy base of the petals (the “leaves”) and, most prized of all, the heart. However, guarding the heart is the inedible choke.
The Choke’s Composition and Development
The choke is composed of the immature florets that would have eventually blossomed into the artichoke flower if the bud had been allowed to mature. These florets are surrounded by fine, prickly hairs (the “fuzz”) which are difficult to digest and can cause discomfort if swallowed. As the artichoke matures, the choke becomes larger and tougher, further emphasizing the need for its removal before eating.
Identifying the Choke
Visually, the choke is easy to identify. After steaming or boiling an artichoke, or cutting it in half raw, you’ll see it sitting directly on top of the heart. It appears as a pale, purplish-gray mass of fibrous material. The tiny, pointy florets are particularly noticeable.
Methods of Choke Removal
There are several ways to remove the choke, depending on whether the artichoke is cooked or raw.
- Cooked Artichokes: Use a spoon or a knife to scrape away the choke from the heart.
- Raw Artichokes: Cutting the artichoke in half makes removing the choke easier. Use a paring knife or a melon baller to carefully scoop out the entire choke, ensuring you get all the fuzzy hairs.
- Baby Artichokes: Baby artichokes often have minimal or no choke. They can usually be cooked and eaten whole.
Why Remove the Choke?
Simply put, the choke is unpleasant to eat. Its fibrous texture and tendency to get stuck in your throat make for an unenjoyable dining experience. Removing the choke allows you to fully appreciate the delicate flavor and texture of the delicious artichoke heart.
The Bitter Truth: Cynarin and the Choke
The choke also contributes to a bitter taste in the artichoke. While the leaves also contain compounds that create this bitterness, the choke concentrates them. Therefore, removing the choke significantly improves the artichoke’s flavor profile.
Health Benefits of Artichokes (Without the Choke!)
Once the choke is removed, the remaining artichoke is a powerhouse of nutrients. Artichokes are rich in:
- Fiber: Promoting digestive health.
- Antioxidants: Protecting against cell damage.
- Vitamins and Minerals: Including vitamin C, vitamin K, folate, and magnesium.
Cooking with Artichoke Hearts (Choke-Free)
Artichoke hearts, whether purchased canned, jarred, or prepared from fresh artichokes, are incredibly versatile. They can be used in:
- Dips
- Salads
- Pasta dishes
- Pizzas
- Vegetable sides
Buying and Storing Artichokes
When selecting artichokes, look for those that are heavy for their size and have tightly closed leaves. Avoid artichokes with brown spots or signs of wilting. Store fresh artichokes in the refrigerator for up to a week. Once cooked, artichokes should be consumed within a few days.
Artichoke Seasonality
Artichokes are typically in season from March to May and again from September to October. This is when they are at their peak flavor and availability.
Potential Pitfalls and Pro-Tips
- Don’t skip the lemon! Artichokes oxidize quickly, so rub cut surfaces with lemon juice to prevent browning.
- Thoroughly rinse! Ensure all traces of the choke are removed to avoid unpleasant surprises.
- Consider wearing gloves! Handling artichokes can sometimes irritate sensitive skin due to the spines on the leaves.
Frequently Asked Questions (FAQs)
Is the whole artichoke inedible except for the heart?
No, the base of each individual leaf is also edible. You can pull off the leaves, dip them in a sauce (like aioli or melted butter), and scrape the fleshy base with your teeth. The remainder of the leaf is too fibrous to eat.
Can you eat baby artichokes without removing the choke?
Yes, baby artichokes are often small enough that the choke hasn’t fully developed. In many cases, the entire artichoke, including the small choke, is tender enough to eat without removing it. However, you may still want to remove it for a cleaner texture and flavor.
What happens if you accidentally eat the artichoke choke?
Eating a small amount of the choke is unlikely to cause any serious harm. However, it can be unpleasant due to its fibrous texture and potential to get stuck in your throat. Large quantities could cause digestive discomfort.
Are canned or jarred artichoke hearts “choke-free”?
Generally, yes. Canned and jarred artichoke hearts have typically had the choke removed before processing. Always check the label to be sure. If you find any remnants of the choke, remove them before using.
Does the size of the artichoke affect the size of the choke?
Yes, larger artichokes generally have larger and more developed chokes. This is because they are more mature flower buds.
Is there a way to prevent the choke from forming in the first place?
No, the choke is a natural part of the artichoke’s development. It’s the immature flower before it blooms. The only way to avoid the choke is to eat baby artichokes before it fully forms or to purchase pre-prepared artichoke hearts.
What is the best way to store leftover cooked artichoke?
Store leftover cooked artichoke in an airtight container in the refrigerator for up to 3 days. To prevent discoloration, lightly coat the cut surfaces with lemon juice.
Can you freeze artichoke hearts?
Yes, you can freeze artichoke hearts. First, blanch them in boiling water for a few minutes. Then, cool them quickly in an ice bath. Pat them dry and store them in an airtight freezer-safe container for up to 6 months.
Why do artichokes sometimes turn brown after being cut?
Artichokes contain enzymes that cause them to oxidize and turn brown when exposed to air. This is why it’s important to rub cut surfaces with lemon juice, which contains citric acid that inhibits the oxidation process.
Are there different varieties of artichokes, and do they have different chokes?
Yes, there are different varieties of artichokes, such as Green Globe, Violetta, and Romanesco. While the basic structure of the choke is the same, there might be slight variations in size, color, and density depending on the variety.
What tools are best for removing the choke from a raw artichoke?
A paring knife or a melon baller are excellent tools for removing the choke from a raw artichoke. A spoon can also work, but may not be as precise.
Is there any nutritional value in the choke itself?
The artichoke choke has very little nutritional value and is primarily composed of indigestible fibers. It’s best discarded rather than consumed.