| FLOWER HEADS (5 of 9) |
Hospitality
and Catering |
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| Artichoke (globe) should have a compact flower head with the leaves packed close around the head. |
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| Artichoke bottoms are from large Artichokes and form the base of growth for the flower head. |
| Artichokes are used in soups, as a garnish for certain dishes, as an hors d'oeuvre, bottoms can be purchased in brine in tins. |
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| Only certain parts of the artichoke should be eaten: |
| (1) Upper part of leaf (inedible) |
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| (2) Silks (inedible) |
| (3) Bottom (edible) |
| (4) Flesh base of leaf (edible) |
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