Varieties of artichokes | All Things Sicilian and more

Artichoke varieties come in an array of amazing colours, with leaves that can be green, violet, or even bronze.

As we approach mid-October in Melbourne, the ‘Green Globe’ variety is nearing the end of its season. Yet, the heads remain tight, heavy, and compact—clear signs of freshness. Luckily for me, the green artichoke I picked didn’t have a hairy choke. However, as the season progresses, the chances of encountering a hairy choke increase.

In their prime, young artichokes either lack chokes entirely or have a small, easily removable one. As they mature and approach the end of their season, the inedible, hairy choke becomes more prominent, forming part of the seed body. This transformation occurs when artichokes are left to ripen fully on the plant.

Meanwhile, the violet-tinged variety have been in my favorite vegetable stall at the Queen Victoria Market for weeks now. These will remain in season a bit longer, as long as the weather stays cool. Be cautious when handling them, though—their spiny leaf tips can be quite prickly!

For green artichokes, autumn is truly their time to be at their best. Regardless of the variety, I always look for artichokes that are compact and tightly closed, steering clear of any that appear open, dry, or curled at the edges.

Artichokes are a seasonal delight, and choosing the right ones ensures they’re as delicious as they are beautiful.

When I purchase any variety of artichokes I always select artichokes that are compact and avoid opened out artichokes with curled or dry looking leaves.

Once stripped of its outer fibrous cover, the top of the stem, is very tender and tasty.

Stuffed artichokes should always be upright in the saucepan and have the cooking liquid three quarter -way up. Sometimes I cook potatoes with artichokes to prop them upright.