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HISTORYThe artichoke developed from the cardoon and is thought to have originated in the Mediterranean region. There are references to it being grown in Italy and Sicily from around 300 B.C. In the ninth century it was being cultivated by the Moors in southern Spain. It is thought to have been introduced to England in the sixteenth century. Today the artichoke is prized in French and Italian cookery, and recipes for stuffed artichoke have long been popular in Arabic cuisine. BIOLOGYA single artichoke is the unopened flower bud of the plant Cynara scolymus, a member of the thistle family. NUTRITIONThe artichoke contains significant levels of vitamin C, folic acid, potassium and fiber. TIPSBUYING STORING PREPARING Iron, copper or aluminum cookware will cause artichokes to oxidize and discolor. Use non-reactive knives and pans (e.g. stainless steel, glass or enamel). Place trimmed artichokes stem end down in a large pot of boiling water to which the juice of half a lemon has been added. It may be useful to place a colander, sieve or other device over the pan to keep the artichokes submerged. Cooking time will be somewhere between 20 and 45 minutes depending on size. Artichokes are cooked when you can easily pull out an inner leaf and the stem is tender. Stand the artichoke stem side up in a sieve to drain and cool. If eating with a dipping sauce, artichoke is best served just warm. Artichokes can also be grilled or barbecued. Cut in half lengthways, remove the choke, rub with olive oil and grill on a moderate-to-low heat until the base is tender - around 30 minutes. (Alternatively, if you're using artichoke as an ingredient, open a jar. As a website celebrating fresh seasonal food we shouldn't really be saying this, but there are some highly creditable jars of artichokes available). EATING OTHER STUFFCynar, an artichoke-based spirit, is a popular aperitif in Italy. PICK OF THE RECIPES
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