Artichokes can be heavily infested with both aphids and thrips. Please see “Kashrut Instructions” below for instructions on checking artichokes for insect infestation.
- 4 large Idaho potatoes
- 1 can artichoke hearts (non-marinated), drained
- 3 Tablespoons butter or margarine
- ¼ cup milk or non dairy substitute
- Onion salt or garlic salt and pepper to taste
- Peel and quarter the potatoes.
- Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain.
- Mash slightly into big pieces and set aside.
- In the bowl of a food processor or blender, puree the drained artichoke hearts with half the butter and milk.
- Place the mixture in a bowl and add the still warm potatoes and remaining butter and milk.
- Continue to mix/mash the potatoes until you get the desired consistency or until smooth.
- Add salt and pepper to taste.
INFESTATION: Artichokes can be heavily infested with both aphids and thrips. These insects penetrate deeply between the thick leaves, which provide them with food and shelter. Thus, insects may even be found between the innermost layers of leaves around the heart.
Canned or jarred artichokes need a reliable hechsher (kosher symbol on the label) as they may present more than one Kashruth concern. They may not be used even if one were to check them scrupulously for insects.
INSPECTION: Fresh artichokes may be prepared for use in one of the following ways:
- If the artichoke leaves are desired, then: After cooking the artichoke, pull away each leaf and examine it for small green aphids or gray/black thrips. Pay careful attention to the stem of the leaf (i.e., where the leaf was connected to the solid base).
- If the heart of the artichoke is desired, then: The artichoke leaves that wrap around the heart of the artichoke should be spread apart, making space between each leaf. Carefully examine between the leaves. If there is no sign of insect infestation, the artichoke heart may be used after a thorough washing.
- Due to the difficulty involved in checking and cleaning artichoke hearts, they are not presently allowed in OU restaurants unless nearly all the leaves have been removed.
- The solid artichoke bottom, not surrounded by any leaves, may be used without any inspection. However, they should be rinsed prior to using.
DESCRIPTION: Artichokes are ball shaped vegetables, about the same size as a tennis ball. They consist of many thick leaves concentrically arranged to form a rosette. These leaves stem from a solid base. Heart of artichoke refers to the base with layers of the innermost center leaves which are edible.
INFESTATION: Insect prone vegetables, such as artichokes, broccoli and spinach, are not made permissible by the freezing process. It is therefore recommended that these vegetables be purchased only when bearing proper kosher certification, as they are most difficult to check thoroughly.