Extensive research has therefore been conducted to determine the prevalence of insect infestation in artichokes.

Based upon this research and discussion with Poskim, the following decisions have been reached.

1. The OU will not certify or allow as an ingredient
Whole artichokes, or
Whole hearts of artichokes

Hearts of artichokes refers to the base with just several layers of the innermost, center leaves.

2. The OU will continue to certify:
Artichoke bottoms when inspected
Artichokes quartered when inspected
Artichoke hearts quartered when inspected

These will be accepted as ingredients where appropriate.

3. Solid artichoke bottoms, not surrounded by any leaves, may be used without any inspection. However, they should be rinsed prior to using.


The following are instructions for checking artichokes yourself:
Artichokes

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 ro-sette. 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: 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.

INSPECTION:
Fresh artichokes may be prepared for use in one of the following ways:

If the artichoke leaves are desired, then:
1. 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:
2. 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.

3. The solid artichoke bottom, not surrounded by any leaves, may be used without any inspection. However, they should be rinsed prior to using.

Please note: Uncertified canned or jarred artichokes may present more than one Kashruth concern. They may not be used even if one were to check them scrupulously for insects.