Artichokes are common in Roman Jewish cuisine, particularly the all-time favorite Carciofi alla giudìa, which is deep-fried artichoke. This vegetable is harvested in the coastal areas north west of Rome from February to April.
If you are not used to cooking, much less eating this vegetable, it can be a bit puzzling. The portion of the plant that is edible is the flower buds before they bloom. Once they bloom, they become coarse and not suited for consumption.
Since it is a seasonal vegetable, there is abundance of it during its budding months, and you can go ahead stock up on your supply for use even after season. While this vegetable does not easily spoil, it is best to preserve its quality by vacuum sealing it inside food-grade vacuum bags. Before you put the artichokes in the bag, as they have uneven edges, it is best to wrap them with paper towels. You may then vacuum seal using a vacuum sealer. Read best vacuum sealer reviews 2016 for more information.
The flavors and the freshness are preserved up to 2 years. But you don’t really that long, because months after it is out of season, it will be harvest time again, and more artichokes may be enjoyed.Read More