The globe artichoke is the immature flower bud of a thistle plant. Size is the primary factor determining its use and market value, as it signals maturity and physical structure. The bud is composed of numerous triangular scales, or bracts, which protect the edible heart at the base. The distinction between a Jumbo and a Baby artichoke represents a significant difference in physical composition and culinary potential.
Commercial Grading: Defining Artichoke Sizes
The produce industry utilizes a “count” system to classify artichoke sizes, referring to the number of buds that fit into a standard 20-pound shipping carton. This system provides a precise metric for commercial buyers.
The largest category is the Jumbo or Colossal size, typically designated as a 12-count, with a circumference ranging between 13¾ and 15 inches. The next step down is the Large, or 18-count, which has a circumference of 12¾ to 13¾ inches. The Medium category often spans the 24-count and 30-count boxes, with circumferences generally falling between 10¾ and 12¾ inches.
The smallest classifications include the Small (36-count and 48-count) and the Baby or Petite artichokes, the latter having circumferences as small as 5 to 7½ inches. These smaller sizes are harvested earlier and grow lower on the plant.
Size and Culinary Application
The size of an artichoke directly influences the cooking method best suited for its structure. The largest artichokes, the Jumbo and Colossal sizes, are structurally robust, making them the ideal choice for stuffing. Their large, fleshy bracts and substantial heart require longer cooking times, often exceeding an hour when steamed whole.
Medium artichokes are versatile and considered the all-around size for individual consumption and routine meal preparation. They are excellent when steamed or boiled and served with a dipping sauce, as the base of each leaf offers a satisfying amount of scrapeable flesh. The smaller, 36- and 48-count artichokes are well-suited for marinating and braising, where they can be quartered and prepared more quickly.
Baby artichokes, which are the smallest and most tender, lend themselves to methods where the entire bud is consumed. They are frequently grilled, fried, or sautéed. Because of their underdeveloped structure, they require minimal preparation and cook in a fraction of the time compared to their larger counterparts. Their delicate size makes them a popular choice for crudité platters or for incorporating directly into pasta dishes and salads.
Anatomy of Size: Edible Yield Comparison
The edible portion of a globe artichoke consists of the fleshy base of the outer bracts and the central heart, which together represent a relatively small percentage of the total vegetable mass. A typical raw, whole artichoke yields between 25 and 33 percent edible material. The remaining weight is composed of the tough outer leaves, the stem, and the inedible, fuzzy mass in the center known as the choke.
The relationship between overall size and edible yield percentage is inverse, meaning smaller artichokes offer a proportionally higher return. While a large artichoke provides a bigger heart, the baby varieties typically yield between 40 and 50 percent edible material. This higher percentage is directly attributable to the state of the central choke.
In the largest, most mature artichokes, the choke is fully developed and must be manually scraped out and discarded. Conversely, in baby artichokes, the central choke is either entirely absent or so small and undeveloped that it is completely tender and edible, eliminating a significant source of waste. This structural difference makes the baby artichoke a more economically efficient choice for recipes that call for a high volume of prepared hearts.