How do I select fresh artichokes?

An artichoke should be compact and heavy for its size. Its outer leaves should be thick, firm, fleshy, and tightly closed. Avoid artichokes whose leaves have begun to spread apart or appear dry and woody.

These are signs that the artichoke is past its prime. Turn the artichoke over and check the stem end; tiny holes are evidence of worm damage, which may be extensive inside. Spring artichokes should be a softer green than the fall and winter crop, which are typically olive green and may have what growers call a "winter-kissed" appearance: bronze-tipped leaves or a lightly blistered, whitish outer surface.

These changes are caused by light frost exposure in the fields and do not affect the artichoke's taste or tenderness. However, avoid those with blackened, wilted leaves or dark spots; these artichokes are not "bronzed" but damaged and deteriorating. Lastly, give your prospective purchase a squeeze; the plump, crisp leaves of a fresh artichoke will reply with a squeaky sound.

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