Veggie pic1I would have never thought about trying to juice artichokes and would have labeled them as unjuiceables, but apparently it IS possible. You just have to be a little careful.

Looking on Wikipedia, I learned that their are 3 basic varieties of artichokes that are pretty distinct. The most common is the globe artichoke which is what most people know in the supermarket and is a type of thistle. You mostly eat the heart or stem. The Jerusalem artichoke looks more like a potato and it grows underground. The third is the Chinese artichoke which is also a tuber.

Nearly all of the artichokes from the U.S. are Globe Artichokes and are grown in California. So how do you juice these things? Well, you have to parboil it first before you juice it, being careful that the vessel you boil it in is non-reactive (stainless steel or glass) otherwise it will change color. I didn’t think you could juice the leaves but I read elsewhere that it should be OK, in other words the juicer should reject the harder parts of the leaves. The artichoke heart should be cut up and juiced.

I think the artichoke juice is pretty strong so it needs to be blended with other things like the old standby, carrot juice. Other things I’ve heard it used with are celery and tomato. Seems like it needs to be an additive, rather than the star of a juicing recipe.

The Jerusalem Artichoke is quite the opposite and doesn’t have much taste to it, sort of like potato juice. I haven’t seen this one juiced before, but I assume you can use it like potatoes… I actually know nothing about the Chinese artichoke, and whether or not it is a juiceable.

I was wondering if you might be able to use the pulp of artichokes as some sort of thickener for texture in vegetable soups.

Juicing Buddies: goes with Carrot, Celery, Cucumber, Tomato
Vitamins and minerals: Vitamin C, K, Magnesium

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