Food: Artichoke - All Translations

[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.