Cozy Up with Artichoke Bottoms!

As the leaves start to turn and the air gets a bit crisper, there’s nothing quite like a warm, comforting meal to bring a sense of coziness to your day. Welcome! Here you’ll get some insights on artichoke bottoms—that tender and delicious part of the artichoke, perfect for elevating your autumn dishes!

Artichoke bottoms are the tender base of artichokes after the leaves are removed.

These bottoms are versatile and can be used in various dishes, such as salads, stuffed bottoms, and many more recipes.

Gather your loved ones to warm up with a delicious dish, and enjoy the comforting flavors of the season. Happy cooking! 🍽️❤️

Why We Love Their:

• Mild & Nutty Flavor: Their unique taste adds depth without overpowering other ingredients.
• Easy to Prepare: You can find them canned, jarred, or frozen, making them a quick and convenient option for busy weeknights.
• Nutrient-Packed: They’re low in calories and high in fiber, making them a healthy addition to any meal!

Here’s a Cozy Recipe Idea: How about trying stuffed artichoke bottoms? Simply mix together some cooked quinoa, sautéed garlic, spinach, and a sprinkle of cheese. Stuff the mixture into the artichoke bottoms, drizzle with olive oil, and bake until golden and bubbly. Easy, right? Delicious? For sure!

But let’s get cozier with preparing recipes with artichoke bottoms whether canned, jarred, frozen, or raw.

The Artichoke

An artichoke is a plant that is harvested for its gigantic flower buds (heads). You can find them raw, canned or jarred at the supermarket. In some areas, raw artichokes can be found at open markets as well. The frozen kind is found in Mediterranean or Middle-Eastern shops.

General Guidelines On Frozen Versus Canned or Jarred Artichoke Bottoms

So, what’s the difference between frozen and the canned, or jarred artichoke bottoms?

They are different in terms of texture, flavor, and preparation.

Frozen Bottoms –

• With frozen bottoms, you get a texture and flavors that are very close to cooked raw artichoke bottoms. But the bonus is that you don’t have to work hard carving away at thick fresh leaves like you do with raw artichokes.
• There is no added preservatives or brine.
• They are NOT completely cooked so they are great for stuffed recipes that require more cooking time.

Canned/Jarred Bottoms have/are…

• a longer shelf-life.
• convenient and ready to use. But they are completely cooked and can fall apart in stuffed recipes which call for extra cooking time.
• stored in brine/an acidic agent, which can alter flavor and texture.
• You need to make sure to adjust the amount of salt you add to the dish.

Artichoke Bottoms Versus Artichoke Hearts

I just need to clarify the difference between artichoke bottoms and artichoke hearts. They are basically the same thing, but they are a bit different.

Artichoke is where the Heart is.

Artichoke bottoms are often referred to as artichoke hearts.

But an artichoke heart is not just the bottom (the base) of an artichoke. An artichoke heart the bottom plus some soft and edible leaves attached on top. Together, they have the shape of a heart.

The leaves of artichoke hearts are edible because the artichokes were harvested when the flower buds were very young. They are referred to as ‘baby’ artichokes, but they are from the same plant as the larger artichoke flower buds.

Bottoms Up!

Artichoke bottoms are sold without leaves because none of its artichoke’s leaves are edible. The artichokes are left on the plant to keep growing to a much larger size because then their the its bottoms are much larger as well.

Summary:

• Artichoke ‘hearts’ are the bottom (base) connected to edible leaves of really tiny and immature ‘artichokes, referred to as ‘Baby’ artichokes.
• They are called ‘hearts’ because they remind us of shape of a heart.
• ‘Baby’ artichokes buds and larger artichokes buds grow on the same plant. It’s just that one is harvested much earlier than the other.

At the supermarket: Bottoms, Hearts, or Fresh (Whole) Artichokes

Let’s see how to identify each one at the store.

Artichoke Bottoms at the Supermarket

When a can, jar, or frozen package at the supermarket is labeled “Artichoke Bottoms“, it should have an image of whole, yellowish, and low-rimmed cups with no leaves attached.

Artichoke ‘Hearts’ at the Supermarket

When a can, or jar is labeled “Artichoke Hearts“, it should have an image of halves of tiny artichoke bottoms with (edible) leaves attached.

If the picture displays yellowish low-rimmed fleshy cups without leaves, these wouldn’t suit artichoke hearts recipes. Refer to ‘Artichoke Bottoms At The Supermarket‘.

Whole, Fresh Artichokes At The Open Market, or Supermarket

These are raw, more mature, whole, artichoke flowers buds. I’ve seen advice to make sure the leaf structure (layers) is tightly closed. This means they are extra-fresh. But you can buy fresh artichokes whose leaves are somewhat open/separated too.

Getting artichoke bottoms ready for recipes

There are a few things you should do before using artichoke bottoms in recipes.

Texture – Getting The Texture of Frozen Artichokes Ready for Recipes

1. Trim the external sides of the rims a bit, and the top part of the rim (the surface of the opening) of the bottoms. Some frozen brands are sold with rough scaly pieces. They are unpleasant to bite into.
2. Flatten the area underneath the bottoms. Trim the surface of the opening.
   • Flattening the bottoms keeps the bottoms stable while cooking in the pot in stuffed recipes.
   • Flattening the area underneath, and at the top opening, is also a great way to create a lovely charred effect of pan-braised, sautéed, or grilled artichoke bottoms.
3. Here’s how to do that: After thawing for a few minutes:
   • Stand the bottoms on their sides, and cut off the tip underneath. Level off the top of the opening as well.
   • Trim off the scales from the outside of the rim.
     • Hold each bottom in your weaker palm.
     • Rotate the artichoke bottom as you slice off the scales from the outside of the rim.

Getting Artichoke Bottoms Ready for Salads or Side Dishes

When mixing vegetables with artichoke bottoms to prepare salads, there are different considerations for the frozen brands, versus the canned, or jarred brands, texture-wise, and in terms of their flavors.

Salads or Side Dishes with Canned, or Jarred Artichoke Bottoms

Here are a few facts and tips:

• Canned, or jarred artichoke bottoms are preserved in brine, and/or an acidic agent. This effects their texture, and flavor.
• Most canned and jarred brands are completely pre-cooked and ready for salad recipes.
• Tips:
  • Test-taste one canned, or jarred bottoms.
  • If the saltiness, or acidity, is noticeable, pre-soak them in a bowl of tap water for about an hour, before adding them to recipes.
  • You wouldn’t want to place them in boiling water to rid them of any flavors. This will just cause them to soften even more, and might just end up falling apart in the salad.

Preparing Salads with Frozen Artichoke Bottoms –

Here are a few facts and tips:

• Frozen artichoke bottoms are not preserved in salty or acidic agents. They are flash-frozen, so their texture and flavors are the closest they can get to fresh (raw) artichokes. This means that their flavors are pure artichoke flavors.
• Frozen bottoms are only partially pre-cooked (parboiled).
• Tips:
  • There’s no need to test-taste any before preparing salads with them.
  • Cook them in pre-boiling water with a bit of lemon juice (so they don’t turn brown from oxidizing) for around 8 minutes.
  • Artichoke bottoms with thick rims need to cook another minute or so.
  • Fork-test the flesh. The fork should enter the rim with just a bit of resistance. If the rims are too soft, the bottoms might end up falling apart in the salad.

Getting Artichoke Bottoms Ready for Stuffed Recipes

Stuffed Recipes

Frozen Artichoke Bottoms – Defrost them first.

Thaw them for a few minutes on the counter. Trim any thick scales.

Option 1: Place frozen artichoke bottoms into a bowl of boiling-hot water with a bit of lemon juice for 10 minutes.

Option 2: Place the frozen bottoms on parchment paper. Pour lemon juice on them. Set aside for around 30 minutes to defrost.

Option 3: Toss the frozen bottoms into boiling water with lemon juice. The water immediately cools. As soon as the water comes to a boil again, turn off the heat. Remove the bottoms from the hot water.

Canned Or Jarred Artichoke Bottoms – They are completely edible.

Pre-soak in tap water for about an hour to rid the of brine and an acidic agent. Dry them with paper towels.

They are fine for stuffed recipes but turn off the heat as soon as the stuffing on top is ready so the bottoms don’t fall apart.

Beef Stuffed Artichoke Bottoms – Non-Dairy And Gluten-Free

Health Benefits

How can we go over so much on artichoke bottoms without mentioning its health benefits?

Artichokes are loaded with antioxidants, and research is ongoing.

So, it’s all a ‘maybe’, but scientists are talking about major benefits:

• Regulating high blood-pressure – due to its high Potassium levels
• Lowering cholesterol – leaf extract is being tested
• Liver health – Some studies (though not wide-scale) have proven the connection between artichokes and the liver function of people that have nonalcoholic fatty liver disease. However, there’s no specification of how artichoke extracts are to be applied to humans for this benefit.
• Effect on cortisol – Artichoke has a high concentration of a inulin, a prebiotic. Some of this inulin can protect brain cells from lesions induced by corticosterone.
• Effect on glucose

Read up more on: Prebiotic intake reduces the waking cortisol response and alters emotional bias in healthy volunteers

Fresh (Raw) Artichokes

What to do with Raw (Whole) Artichokes Heads

• Nibble away at its cooked edible parts. But which parts are edible?
  • The tiny bit of flesh at the inner ends of each leaf is edible and extremely healthy. We’re talking about only 1/2-inch-wide (that little? Yes!) white tissue. You scrape it out with your teeth from under the rubbery skin of the leaves.
  • Eat the mushy bottoms inside.
  • Some parts of the mushy stem.
    • How? First, steam, cook, roast, or broil, the whole artichoke(s) 30 to 60 minutes. You know the artichoke is edible when you can easily pluck off its leaves.

• Or, you can serve the raw bottoms in salads, or stuffed recipes.
  • We need to cut off all of the leaves and just use the base/bottom inside each artichoke.
    • How? First, snip off the tips of the external leaves. Then slice off 2 inches of the tops of the leaves. Lay the artichoke on a non-slippery cutting board, on its side. Slice vertically through the leaves with a vegetable, or carving, knife.

This is a lot of work. I would only advise this for those who are making gourmet recipes, or only want to use a few bottoms for an extra-special small salad.

Tip: Make sure the cutting board is not slippery. Preferably use wood, or thick, yet a bit flexible silicone. Glass, or Formica is not advisable.

Let’s learn a bit about fresh artichokes.

The edible fleshy ends of the bracts

More Interesting Facts about raw artichoke bottoms

What happens to a sliced fresh artichoke at room temperature?

• Artichokes turn black/dark brown within a few minutes of cutting them open.
• The same happens to the apples, avocados, and potatoes.

Why do the cut areas of the artichoke turn brown/black?

• The enzymes spill out from the cut membrane cells.
• They react with polyphenols.
• This causes them to oxidize and change color.

The Trick to Preventing, or Slowing Down, the Cut Areas from Turning Black

Because the enzymes need a room temperature, oxygen, and a basic pH:

• First, lower the pH. How? Squeeze lemon juice, or vinegar, all over the cut area, right away. Repeat several times.
• In addition, lower the temperature of the artichokes drastically. How? Immerse the artichokes in ice water before cutting them.
• Immersing them in water after they are cut (even room temperature water) to prevent oxygen from coming in contact with the cut areas.

Gloves

• Rub your hands with lemon juice before starting to work to prevent darkening of hands while working if you don’t have any gloves, or don’t care to wear them.

Sources:

• Source 1
• Source 2
• Source 3
• Source 4

Large Artichoke Flower Buds Versus Baby Artichoke Flower Buds

Are these artichokes younger or just smaller?

The answer is: It depends on whether the artichokes are European Artichokes or grown in Californian.

In Europe

In Europe, some artichokes are harvested as young buds, known as Baby Artichokes. Their inner leaves are edible. Others are harvested later and become Large Artichokes, with inedible leaves (except for the 1/2 inch fleshy white edge), which is the healthiest part of the flower. Its health benefits include:

• Rich in antioxidants
• High in fiber
• Supports liver health
• Boosts digestive health

In California

In California, there is a distinction between soft-leaved Baby Artichokes and Large Artichokes. However, Baby Artichokes are not younger; they grow in the shade at the bottom of the plant, while Large Artichokes, which have no soft leaves, receive direct sunlight at the top.