When to harvest artichokes
Artichokes are usually ready for harvest in late summer, i.e. in August or September. However, in exceptional cases it blooms earlier. So it is important that you keep the buds in eye keep. The size of the buds is not very important for the maturity, because depending on the location, soil quality and variety, the harvest-ready bud can be 5 to 15 cm in size.
The artichoke should be harvested when:
- The green wrapper leaves spread easily and / or
- the tips of the bracts begin to turn brown.
also read
- Planting and caring for artichokes in the garden
- Are artichokes hardy or do they need to be overwintered?
- Are artichokes poisonous?
In both of these cases, the artichoke should be harvested immediately.
What if you missed harvest time?
If you wait too long and the wrapper leaves open or the leaves turn purple, the artichoke can no longer be eaten. It is then tough and no longer tastes good. So if you miss the harvest date, let the artichoke bloom and enjoy the beautiful blue flowers. You can also then use seeds for the increase collect.
How are artichokes harvested?
Use a pointed stem to cut the artichoke's flower stem as far away from the artichoke as possible. The stem provides the artichoke with moisture if you don't eat it right away.
Store and process artichokes
Store your artichokes in the vegetable drawer in the refrigerator. To protect them from moisture loss, you can wrap them in a damp cloth.
The artichoke is not easy to prepare, but it is worth it:
- Rinse your artichoke thoroughly whole.
- Then break off the stem over the edge of a table or something similar. It is important that you break it off, not cut it, as this is the only way to loosen the inedible fibers.
- You can remove the outer leaves and tough, inedible hay that sits above the tasty artichoke bottom both before and after cooking. The artichoke naturally looks nicer when you serve it whole and leave it to your guests inedible parts, such as the tough outer leaves, the purple leaf tips inside and the hay to sort out. Interfaces on the artichoke should be kept in water and lemon juice immediately after cutting. Otherwise, they will oxidize and discolor.
- The artichoke is then placed in boiling salted water and cooked for 45 minutes. You can also spice up the water with lemon juice and / or white wine.