Globe artichokes are those wonderful, deep green to purple round fruits growing in the fields this time of year in the Sacramento Valley. This thorny delicacy is the flower of a thistle plant, and the center has an area where the purple flower grows as the artichoke matures.
Buying fresh artichokes
When buying artichokes, choose ones that are heavy for their size, a deep rich green, sometimes with purple tips, and with leaves tightly closed around the globe. If you pick up an artichoke that has loose leaves, is light, or has brown streaks, it may not be as fresh as is best.
Artichokes are a good example of a slow food. Enjoy them with plenty of time and plenty of friends. They take a bit of time to prepare and hopefully just as long to eat.
Cooking artichokes
Wash the artichoke under cool running water. Slice a lemon in half. With a pair of kitchen shears, snip off the tips of the leaves that have the sharp thorns. Work your way from the bottom of the artichoke, around and up one or two levels. Then squeeze fresh lemon juice over the cut edges to prevent browning. Continue snipping until all of the thorny leaf tips are gone. This can be tricky, as the inner, smaller leaves also have thorns.
Boil the artichokes in a large saucepan with at least two quarts of water with two teaspoons of vinegar. Artichokes turn an olive green in the water, and the vinegar helps to maintain the color. Avoid using baking soda in the water or they'll end up a green the shade of the ooze in a lazer tag field.
Once they are boiled, they may be eaten. They may also be cut into quarters, brushed with olive oil, and grilled. The hearts may be cut up and put into salads, pizzas, and other dishes. Some people quarter them, dip them in a flour based batter, and fry them in olive oil.
Smaller artichokes have less sharp thorns. Baby artichokes that are about the size of the plum don't need to be trimmed. They may be cooked and eaten as is.
Eating artichokes
Artichokes that are steamed are eaten leaf by leaf. Gently pull off a leaf and dip it in a little olive oil and balsamic vinegar. Scrape off the flesh with your teeth. When all the leaves have been eaten, you'll see the heart, which may be eaten with a knife and fork.
Some people dip artichokes in mayonnaise with salt and pepper, some in butter, some in olive oil. There are many recipes for dips for artichokes, but my favorite is one of the simplest. Put 2 tablespoons of olive oil with one tablespoon of aged balsamic vinegar in a saucer. Cover with fresh grated black pepper and a sprinkle of parmesan cheese. Another simple artichoke dip recipe is to make a cheese fondue with 1 part medium cheddar, one part mozzarella, and one part parmesan cheeses. Heat until melted and carefully dip the artichoke leaves in the cheese sauce.
Health benefits of artichokes
According to the USDA nutrition website, a medium artichoke has 90 calories, 4 grams of protein and 7 grams of fiber. They are also an excellent source of vitamin C and folate. Vitamin C may help with bruising by strengthening the capillary walls, the vessels close to the skin. Such a high fiber content also helps with regularity and blood pressure. Adding more vegetables to a diet, including artichokes, makes for a healthier lifestyle.
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