AND tip of the day: The Artichoke

 

 

TIP OF THE DAY

 

April 18, 2013

The Artichoke

Right now is peak season for a delicious yet sometimes confusing vegetable – the artichoke. Here are a few tips for choosing and cooking artichokes:

• Buy artichokes that are heavy, have a tight leaf formation and dark green in color. Avoid artichokes that look dry.
• Store artichokes in a plastic bag in the refrigerator for up to three days.
• Like all produce, wash artichokes with cool tap water before eating.
• After cooking the artichoke, break off the leaves one at a time. Pull the leaf through your teeth to remove the soft portion and throw away the rest of the leaf. The soft base can be enjoyed as well.

If preparing and eating whole artichokes seems difficult, canned artichokes (not packed in oil) or frozen artichoke hearts are a delicious addition to pastas, salads and dips. Artichokes are high in potassium and fiber, low in calories and contain folate, magnesium and vitamin C.
To learn more about shopping and preparing fruits and vegetables that are new to you, consult a registered dietitian nutritionist in your area and visit Eat Right Nutrition Tips.

SOURCE: Academy of Nutrition and Dietetics