All About Globe Artichokes

How to Prepare, Artichoke Hearts, Nutritional Value and Recipes

Mar 14, 2009

Globe Artichokes are sometimes seen as a delicacy, but they are the un-opened flower head of the Cynara scolymus a thistle-like plant easy to grow perennial plant.

This member of the thistle family can be served in many ways, it's nutritious and delicious, its preparation is a little troublesome but they are worth the time and the effort. The flavour is unique, add them to stews, paella or serve as hearts on their own drizzled with lemon juice and olive oil - delicious.

The base of the thistle-head is usually the only part eaten, but the young tender stalks can also be used either as they are or battered and fried for a crunchy snack. The globe artichoke heads should be picked while young. As the flower head develops they become too tough to eat.

A variety of different sized artichokes can grow on the same plant at the same time, large heads grow on the main growing stalk and smaller heads develop on side stems while baby artichokes can be found at the base.

Globe Artichoke plants can grow up to 2 metres tall and each one can produce an abundant crop. The large ones are usually used as a tapa or entree and served with the head intact. Middle-sized heads are often served with dips and the baby heads are often tinned or used to make an artichoke marinade for salads, pizza topping or antipastos.

How to Prepare Globe Artichoke Bases

First, using largish heads, break off the stems close to its base and throw it away. Then cut off the top leafy part and bend back the remaining leaves so that they snap off at the bottom until you reach the softer leaves and the hairy "choke" in the centre. Pull the soft leaves off and the cut the choke off the base. Trim any remaining bits of leaf off and put your base straight into a pot of water and lemon juice - they will discolour very quickly if not.

To prepare the hearts use smaller heads and cut back the stems to about 4cm long then cut through the whole head and stem lengthways in half and half again. Trim the hairy choke away with a sharp knife. Now take each quarter and bend back the leaves to snap them off leaving the fleshy base behind, once done put into water and lemon juice straight away.

Nutritional Value of Artichokes

Globe artichokes are good for you they are an excellent source of fibre, magnesium adn chrominum, they are also a good source of niacin, riboflavin,thiamin, vitamin A and potassium. They are low in calories and have a history fo being used to treat liver diseases.

Quick Globe Artichoke Recipes

Nutritional Information source: The Condensed Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno and Lara Pizzorano.

The copyright of the article All About Globe Artichokes in Mediterranean Cuisine is owned by Rachel L. Webb. Permission to republish All About Globe Artichokes in print or online must be granted by the author in writing.