Artichoke
Specialty produce is subject to availability
Green globe artichokes are the edible bud of the plant and are characterized by their globe shape and tough outer petals with a single tiny thorn at the tip. “Thorned” varieties are the preferred variety (predominately available in the summer months) and will be identified by the slightly less compact, spreading outer petals. “Thornless” varieties will be more compact and solid. Artichokes, in the winter months, will exhibit chill damage known as “winter-kissed”. This will be when the outer petals are white, blotchy or even brownish and slightly peeling away. This is normal and expected during these months. The internal components include the inedible “choke” which exhibits a fine “hair-like” appearance and is attached to the meaty heart.

Storage
»Store immediately in the coldest part of the walk-in cooler (Typically, this will be on a lower shelf and farthest away from the entry door). Artichokes are very susceptible to damage from the heat of the kitchen.
» Store in the original cartons or sealed plastic bags away from drafts from the cooler fan,
» Do not allow to be exposed directly to the dehydration of condenser fans. Artichokes maybe re-freshed by cutting off a piece of the stem and placing in water.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Properly stored artichokes have an expected shelf life of 4-5 days in your cooler. Rotate frequently to maintain optimum quality.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Always limit the time the product is out of refrigeration. Exposure to kitchen temperatures for prolong periods of time will cause the artichoke to discolor and lose its flavor and color.

Preparation
» Prep fresh daily as needed.
» Artichokes need to be washed in a sanitary sink with a fresh cold water rinse prior to prep. Drain well.
» Immediately store prepped product in refridgerator.