The green globe variety accounts for nearly all artichokes grown in the U.S. They have a nutty flavor. especially the inner heart and the innermost portion of the leaves. Watch out for sharp thorns at the tips of each leaf. All artichokes contain an acid called cynarin that makes everything taste sweet after eating them.
Peak March through May and a smaller crop in October.
Choose artichokes that are have tightly packed, thick, firm crisp leaves with bright coloring. It should feel heavy for their size. Check the stem end for tiny holes–these are signs of worm damage. Avoid artichokes that are tough or woody or that have spread apart leaves.
Sprinkle artichokes with water and package in an airtight plastic bag, refrigerate for up to a week. Cooked artichokes should be cooled completely, covered, and refrigerated for up to a week.