Artichoke is a thistle plant which is also known as Cynara cardunculus scientifically. Artichoke plants originate from Southern Europe and mainly from the Mediterranean region. Although, artichoke is from Southern Europe, it is widely cultivated in USA now. Artichoke history back dates up to the 9th century and the Dutch introduced Artichokes to England in 16th century. Artichoke was brought to USA in the 19th century by Spanish and French Immigrants.
Artichoke has 8 grams of Dietary Fiber nutrition for Nutritional value of 100 grams or 3.5 oz servings. The edible portion of the buds consists primarily of the fleshy lower portions known as the “heart”. The mass of immature florets in the center of the bud is called the “choke”. The choke is inedible in older flowers.
Cooking Artichokes
Remove the stem and leave about 9mm of the stem edge to the Artichoke “heart”. Cut the sharp edges with scissors to remove the thorns in order to have a peaceful eating experience.
Boiling Method: Boil Artichoke until it is tender and salt according to taste can be added to the boiling water. Avoid covering the pot while the Artichokes are boiling in order for the acids to evaporate into the air else Artichokes will turn brown.
Frying Method: Heat cooking oil in a frying pan and deep fry Artichoke till it’s brown. Another way of cooking Artichoke is sauté in olive oil with garlic.
Barbecue Method: Sprinkle olive oil on Artichoke and barbecue in the hot ashes till it’s cooked.
Eating Artichoke
Artichoke can be dipped into lemon juice, vinegar, butter and mayonnaise before eating. Artichoke extract is usually used to make Artichoke dip and many recipes can be found such as Spinach Artichoke dip recipe and Artichoke cheese dip recipe.
