April 06, 2009
What makes these artichokes Roman style is the fresh mint in the stuffing. A great dish for the start of Spring, when the artichokes are just babies and the mint ...
Substitutes: jerusalem artichoke
edit About Artichoke
Artichokes are edible members of the thistle family with two prime growing seasons: early spring and late summer. It is believed that 85% of all artichokes in the US (and 60% in the entire world) come from within 10 miles of Castroville, CA, though artichokes are native to Italy and Sicily. Ripe artichokes will squeak when squeezed, meaning that the leaves are crisp. Look for bright-green artichokes that are heavy for their size; heavy means there is a lot of meat on the leaves and a large heart. Black spots on the leaves are simply oxidization; though unattractive, they do not mean that the artichoke has gone bad. The length of time an artichoke is cooked will affect its flavor due to a compound called cynarin, which has a property that makes any food tasted afterward seem sweeter than it actually is; the longer an artichoke is cooked the more subtle the flavor and cynarin's effect. Bold foods, such as olives or garlic, compliment artichokes that have been minimally cooked, while milder flavors, such as prosciutto or mayonnaise, go well with longer-cooked artichokes. Though cooking is a common way to prepare artichokes, they can also be eaten raw: shave raw hearts and serve with olive oil and Parmesan cheese for a simple salad. Artichokes will keep around a week in the refrigerator in a paper bag; be sure not to wash an artichoke until you are ready to prepare it, as the moisture will eat away at the peel and invite mold.
Want to know if this food is in season near you? Download the Locavore iPhone app for produce seasonality information!
Recipes With Artichoke
Artichoke Pie
Artichoke, Egg, Garlic, Mozzarella Cheese, Parsley
Artichoke, Egg, Garlic, Mozzarella Cheese, Parsley
Asparagus-Artichoke Combo
Artichoke, Asparagus, Butter, Chicken, Clove Garlic
Artichoke, Asparagus, Butter, Chicken, Clove Garlic
Peas and Artichoke Hearts
Artichoke, Butter, Garlic, Olive Oil, Onion
Artichoke, Butter, Garlic, Olive Oil, Onion
Fresh Artichokes
Artichoke, Butter, Lemon Juice, Margarine, Salt
Artichoke, Butter, Lemon Juice, Margarine, Salt
Pasta With Garlic and Sun-Dried Tomatoes
Artichoke, Feta Cheese, Garlic, Pine Nuts, Sun Dried Tomatoes
Artichoke, Feta Cheese, Garlic, Pine Nuts, Sun Dried Tomatoes
Recommended Pairings With Artichoke
Other Names:Cynara Cardunculus, Alcachofa, Globe Artichoke, Cardoon, 朝鲜蓟 (Chinese), الخرشوف (Arabic), Alcachofra (Portuguese), Arti... All Translations
Edited by: Helen Pitlick, Barnaby Dorfman
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Related Content
Wikipedia
The Globe Artichoke (''Cynara cardunculus'') is a perennial thistle originating in southern Europe around the Mediterranean. It grows to 1.5–2 m tall, with arching, deeply lobed, silvery glaucous-green leaves 50–82 cm long. The flowers develop in a large head from an edible bud about 8–15 cm diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke". These are inedible in older larger flowers.
