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When it comes to artichokes most people fall into one of two camps: those who know how to eat them and those who don’t. There is a method to eating them after they have been gently cooked - removing the leaves and biting off the sweet “meat” after it has been dipped into butter or sauce.

Even yummier is the heart of the artichoke. It’s a little taste of heaven if cooked right. Personally, I recommend using kosher-certified artichoke hearts or bottoms that come in a jar, can or frozen. Buying them in this form instead of fresh solves three problems:

• Kashrus concerns: According to the Star K, “Artichokes are very often infested with insects that are quite difficult to see. The only way to eat them would be to pull off each raw leaf and wash it while rubbing vigorously under a stream of water to remove any insects.”
• Trying to get to the heart without pricking your fingers on the thorns.
• Knowing how long to cook them –it can be tricky.

And guess what? Artichokes are really good for you. They are incredibly rich in fiber.  They also have a nice amount of vitamins and minerals like folate, vitamins C and K. 

How too cook artichokes? 

The canned, jarred or frozen varieties are all ready to eat. You can slice them up and add to salads, put on top of pizza or mix into pasta.  The bottoms are particularly amazing when stuffed.  So check out all of these artichoke recipes and find your favorites. 

In case your wondering, Jerusalem Artichokes, have nothing to do with these artichokes.  They are tubers and are more like less starchy potatoes.