How do you prevent artichokes from browning during preparation?
Written by
Liu Xiaohui
Reviewed by
Prof. Charles Hartman, Ph.D.Preventing 'artichokes' (Functional Foods Community, 2006) from browning requires that the cut artichokes be treated as soon as possible, since enzymatic oxidation will begin soon after cutting; indeed, it starts a few minutes after the cut. Browning diminishes both the appearance and the quality of flavour. Proper techniques react with and neutralize the enzymes causing the off-color while also creating a surface-protective layer. Turning the product around quickly thus retains the bright and fresh colour and taste, which is especially desirable in gourmet food.
Acidification Methods
- Lemon water soak: 1 tbsp juice per quart water
- Ascorbic acid solution: 1 tsp powder per pint
- Citric acid bath: ½ tsp per gallon cooking water
- Vinegar rinse for exterior protection only
Processing Sequence
- Prep within 15 minutes of harvest or purchase
- Cut stems last to minimize exposed surface area
- Work in small batches to limit air exposure
- Use ceramic knives instead of carbon steel blades
Storage Protocols
- Submerge prepped artichokes in acidified ice water
- Vacuum seal portions with ascorbic acid crystals
- Refrigerate below 40°F (4°C) immediately
- Use airtight containers with minimal headspace
To use ascorbic acid in this form, rinse and keep it ready for use. When you make a cut on a fruit, paint it with this juice using a pastry brush. For concentrated protection, mix a teaspoon with 2 tablespoonfuls of water. This wholesome, non-flavoured preservative will prevent the fruit from changing. Then, rinse out the food before cooking or using the fruit raw. The powder never spoils; you can keep it for frequent use.
Prepare baby artichokes a little differently because their entire surface is edible. When trimmed, place them whole in ice water with slices of lemon. The cold brings them down to that alluring temperature. While the acid is penetrating the very tender leaves, the cold slows the activity of the enzymes. These small buds only need to be in the acid for a few minutes, five to seven minutes.
Don't use salt water immersion when an acid solution is required. Salt favours the appearance of browning by drawing out moisture. Do not soak artichokes for longer than 30 minutes in water, as this can cause them to lose their texture. Change the acidulated water every 15 minutes if the preparation is to take some time. Always dry them well before cooking if you want to achieve a good colour.
Read the full article: How to Grow Artichokes Successfully
