Artichoke
The artichoke is the bud of a vegetable belonging to
the thistle family that grows in the Mediterranean region. It was
much enjoyed by the Greeks and Romans, and during the Middle Ages
was thought to be an aphrodisiac.
The very leafy plant which produces the artichoke bud can reach
1 to 1.5 metre in height. The artichoke is picked before it
flowers, the edible parts being the base, the wide end of the
leaves, the heart of course, and a few centimetres of the stem
depending on its height. The hairy central core or "choke" is not
edible.
Did you know?
- There are fifteen different varieties of artichoke, classified by shape and colour. They can be round or elongated and range in colour from green to violet.
- Small artichokes are more tender.
- Artichoke hearts are no bigger than two to three centimetres in diameter. They can be marinated and eaten whole.
Make a good selection...
- Select a firm, heavy artichoke with stiff, tightly-packed green leaves.
- Avoid artichoke with damaged leaves or brown marks.
Prepare your artichokes...
- The artichoke is always cooked but can be eaten warm or cold. It is often served with vinaigrette or aioli, a mixture of garlic and olive oil. Dip the wide end of the leaves in vinaigrette and nibble on the tender end, pulling the flesh through your teeth. The rest of the leaf is discarded. Once all the leaves have been removed, dip the heart in vinaigrette and eat.
- Fresh artichokes should be trimmed and prepared just before cooking. To prevent oxidation, sprinkle with lemon juice.
- Canned artichokes are ready to eat and can be used in salads or added to various dishes.
Whole artichoke...
- To prepare an artichoke, cut off the rough end of the stalk and remove the first few leaves close to the base. Trim the thorny top part of the leaves and peel the stalk.
- Cook whole, fresh artichokes in boiling, salted water for 30-45 minutes depending on their size. When the base of the artichokes can be easily pierced with a fork, they are ready.
- Whole artichokes can also be stuffed and baked in the
oven.
Artichoke hearts...
- To eat only the artichoke hearts, use the same procedure as above, but tear off the stem and cut the leaves 2 or 3 centimetres above the base.
- Simmer artichoke hearts in water with vinegar or lemon at low heat for 15-20 minutes.
- Artichoke hearts can be served with vinaigrettes, in salads or added to other dishes.
The artichoke is an excellent source of potassium and magnesium;
it also contains folic acid, vitamins C and B6, pantothenic acid,
copper, iron, phosphorous, niacin, zinc and calcium.
It also is good for the liver because it stimulates bile secretion
and acts as a diuretic.
Artichokes are available year-round in the produce section of your local METRO supermarket.
The artichoke can be kept refrigerated for 4 or 5 days in a perforated plastic bag. Once cooked, it can be refrigerated for 24 hours or frozen for 6 to 8 months.