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Click here for site menu Article Contents: History Varieties Cooking Methods Nutritional Information Tips & Trivia Recipes
Why would I want to write about artichokes? Granted, some people find this member of the sunflower family unsightly and difficult to eat. However, to me artichokes are a great delicacy, to be enjoyed and snapped up in season. The goal of every artichoke-lover is not only to savor the cooked leaves, but to get to the "heart" of the matter. The artichoke heart is tender and singularly unique in taste, needing no seasoning or condiments to accompany it. This is just my opinion, of course, as everyone has their own way of consuming the wonderful globes, leaf-by-delicious-leaf until all that is left are spiky greens and the silk of the heart. If this sounds rather like an obsession, perhaps in truth it is.
Artichokes are thistle-group perennials of the sunflower (Compositae) family, and are native to Southern Europe where they have been grown for centuries in the typically rich soil and sunny weather. Food historians claim the Romans were the first culture to become enthralled with artichokes (Cynara scolymus), although they were also common in ancient Morocco and Syria. There is also mention of them in Greek culture around 77 AD, and North African Moors were said to have cultivated artichokes in 800 AD. Even centuries ago, artichokes were considered a great delicacy. First plantings in the United States were thought to have been made by French settlers in Louisiana, while the Spanish did the same in the mid-coastal areas of California; but the artichokes were not widely grown in California until two decades into the twentieth century.
At it's largest, the artichoke plant can reach six feet in diameter and three to four feet in height; it has a fern-like appearance with long, serrated leaves. The vegetable most of us eat is actually the plant's flower bud, the size depending on where it is grown (although most buds become smaller lower on the stem). If allowed to bloom, the flower can reach seven inches in diameter and turn a blue-violet color. The flower of the artichoke plant contains the artichoke heart (the "meat" of the artichoke), which is topped with a silken-haired center (or choke) and is actually the blossom. The choke is surrounded by rows of bracts (or petals) which protect the heart. During preparation, the center bracts are discarded but the entire heart can be eaten, including the bases of the petals and the center of the stem.
Nowadays, Italy remains the largest artichoke-growing nation, followed by Spain, France, Argentina, Egypt and the United States.
There are four varieties of artichokes:
Baby artichokes are available throughout the year, and are nothing more than smaller versions of their larger counterparts. The baby globes come from the same plant, and their size is determined by their location on the plant, usually lower with fronds where they are shielded from the toughening rays of the sun. Baby artichokes are fully mature when picked, and can be prepared and eaten in the same way as larger chokes. Most baby artichokes have no "silky hair" near the heart, nor fibrous leaves in the center; after trimming the outer green leaves the baby choke is edible as a whole for the most part.
Whatever your preference, the artichoke heart remains the most sought after part of the vegetable for some people. Once all of the leaves have been eaten, the heart (or "flower of the choke") will become evident, surrounded by what appears to be a bed of thin silky hair. This "hair" needs to be scooped out with a spoon and discarded, but then the remainder of the base is edible. In addition, the small leaves closest to the heart are extremely tender and can often be eaten whole.
When selecting an artichoke, find dark green globes that are somewhat heavy with tight leaves. If the leaves seem to be open, the artichoke is likely past it's pinnacle. During the warmer months of the year, try to avoid artichokes that are starting to turn brown or appear dry; you can still eat them, but the leaves may be tough. Most artichokes are available year-round, but their peak season is in the spring (March through May). During November and through February, artichokes are considered "winter-kissed" - affected by frost, and colored light bronze to brown on the outer leaves. Winter frost seems to enhance the nutty flavor of artichokes.
Artichokes need to be well-cleaned under cold, running water before any sort of cooking preparation is started. After cleaning, I usually cut the long stems from the bottoms so that the artichokes sit level (on the other hand, some people actually like eating parts of the stem after it has been cooked, finding it flavorful). Using kitchen scissors, snip the end of each leaf and discard. This a very time-consuming procedure (depending on the size of the artichoke), and is not always necessary as the thorns soften during cooking and do not affect the taste. Artichokes will begin turning brown once they are cut, but the green color can be preserved by dipping them in lemon water.
To steam, place the artichokes in a double boiler or in a pot on a rack two inches above boiling water. Cover and steam for about thirty to forty-five minutes (depending on size), or until the leaves pull off easily. I have also cooked artichokes in my steamer, which is a handy appliance just for the purpose of steaming all foods. This works best for me, but for those who don't have a steamer the double-boiler method will work just as well.
To microwave artichokes, place one artichoke upside down in a small glass bowl filled with about ¼ cup of water and ½ teaspoon each of lemon juice and oil (preferably olive oil). Cover with plastic wrap and cook on high for six to seven minutes; let stand about five minutes after cooking.
For me, baking remains the preferable method of cooking artichokes, although during the course of most recipes the vegetable still has to be steamed or boiled first. Many years ago I learned how to make Baked Artichokes from an Italian woman (who was my mother-in-law at the time), but since then I have made several adjustments to the ingredients and preparation process, and so it remains today. The recipe is still my favorite way to eat artichokes.
Artichokes are actually very healthy (aside from the inclusion of various dipping sauces); a medium-sized artichoke contains sixty calories, while a large globe has about seventy-five calories. On an average, a twelve-ounce artichoke has twenty-five calories with roughly a two-ounce edible portion. Other nutritional values include:
Calories from fat: 0 Carbohydrates: 6 grams (2%) Proteins: 3 grams Dietary Fiber: 4 grams (12%) Sugars: 2 grams Potassium: 185mg (5%) Sodium: 75mg Folic Acid: 10mg Foliate: 10% Magnesium: 10mg (10%) Phosphorous: 6mg (6%) Calcium: 2-4mg (2%) Copper: 2-4mg (2%) Zinc: 2-4mg Vitamin C: 10mg (10%) Vitamin B6: 2-4mg (2%) Vitamin E: 2-4mg (2%) Niacin: 2-4mg (4%) Pantothenic Acid: 2-4mg (2%) Riboflavin: 2-4mg (2%) Thiamin: 2% Manganese: 8% Chromium: 8%
*Assessments are approximate
Many people eat artichokes prepared according to personal preference (and perhaps following the rites of their own family traditions). Growing up, I remember my mother boiling the artichokes and we would eat the leaves dipped in mayonnaise. Back then I wasn't too thrilled with the artichoke heart, but of course as an adult I changed my tune and now find them to be the most delectable part of the vegetable.
Tips: Raw artichokes can be stored in plastic bags or airtight containers and kept in the refrigerator (do not wash before storing, and include a damp paper towel in the bag or container); the chokes will stay fresh for up to one week. Cooked artichokes can also be stored in the refrigerator for up to a week. If preferred, the choke and the core can be removed before cooking using a grapefruit knife; however, the choke is easier to remove after cooking. Artichokes alter the taste of wine, making it taste sweeter.
Above image © The California Artichoke Advisory Board
There are many dipping sauce variations to accompany artichokes; some of the serving suggestions include:
There are also certain foods that can accompany artichokes and compliment the flavors:
Some people prefer eating their artichokes with simple dipping sauces:
1 C mayonnaise 2 tsp. curry powder 2 tsp. butter
In a small saucepan, melt the butter and add curry powder. Boil gently for one to two minutes over low heat to rid the curry powder of bitterness. Cool mixture and blend with mayonnaise.
1 C mayonnaise 1 tsp. each of parsley and chives (or use green onions, green parts only) ¼ tsp. tarragon, chopped
In a small bowl, blend all ingredients well and serve.
Trivia:
4 large artichokes seasoned bread crumbs olive oil salt & pepper to taste
Clean the artichokes, and snip the sharp ends off of all the leaves. Then rinse in cold water. In a large pot, boil artichokes for about 15 minutes (depending on the size of the vegetable), then drain. Drizzle olive oil over the artichokes, and in between most of the leaves. Sprinkle with salt and pepper (to taste). Then stuff the bread crumbs liberally in between all of the leaves. Place the artichokes in a baking dish, standing upright. Bake in a 350° oven for about 20 minutes. The combination of the artichoke flavor with the olive oil and bread crumbs is wonderful, and you'll find yourself eating the whole thing!
2 medium artichokes 2 TBS lemon juice 2 medium-sized onions, sliced thick 2 TBS olive oil 1 tsp. Italian-herb seasoning 2 medium-sized tomatoes, sliced Mozzarella or Monterey Jack cheese, sliced
To prepare, bend back the outer petals of each artichoke until they snap off easily near base. Edible portions of the leaves need to remain on the artichoke base. Continue to snap off and discard thick leaves until the pale-green core appears. Trim brown end of stem and cut off the top 2” of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms; cut out center leaves and silky-hair centers. Slice artichoke bottoms about ¼”-thick. Toss with lemon juice to prevent discoloration; set aside. Sauté the onions in olive oil for five to eight minutes, or until tender. Spoon mixture evenly in a two-quart oven-proof baking dish; sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on top of onions, over-lapping slightly in the center of dish. Cover dish with lid or foil; bake at 375° for forty minutes. Serve at once.
4 large artichokes, trimmed to hearts 1 TBS olive oil 1 leek, (white & light green parts only), sliced 1 large russet potato, peeled and cubed 1 celery stalk, chopped 1 bay leaf 3 C chicken stock (substitute vegetable stock for vegan soup) 2 TBS fresh lemon juice 1 C whipping cream Salt & white pepper to taste
Cut trimmed artichokes into thin wedges. Heat the oil in a large soup pot over high heat; add the artichokes, leek, potato, celery and bay leaf - cook and stir until the leeks start to soften, three to five minutes. Add the chicken stock and bring to a boil. Cover, reduce heat to low and simmer until potatoes and artichokes are tender, about thirty minutes. Remove from heat and discard the bay leaf; let the soup cool for five minutes. Strain the vegetables, allowing the liquid to drain into a bowl. Insert metal blade into a food processor and puree the vegetable mixture in two batches; return the batches to the pot and mix in the vegetable liquid. Stir in the cream and continue to warm over low heat. Season with salt and white pepper to taste. *Artichoke Soup recipe from the Gourmet Sleuth
From B.R. O’Toole
1 C artichoke hearts, drained (bottled or canned) 1 C crab meat, drained (canned) 1 C chopped fresh spinach leaves ½ C plain bread crumbs (more or less to taste) Mayonnaise to set ½ tsp. prepared bottled garlic (optional or to taste) ¼ C sliced shallots (or green onions) Salt and pepper to taste
In a large bowl, combine all of the ingredients and mix well. Pour into a lightly greased baking dish and even the top. Bake in a 350° oven for twenty minutes, or until the top of the dip becomes nicely browned. Serve with chips or crackers.
First and foremost, I would like to thank my indispensable mother, Joyce O'Toole, for her diligent proofing of all my articles and her suggestions. Thanks, Mum!
Second, I am especially grateful to the California Artichoke Advisory Board for allowing me to use several of their original images for this article.
I would also like to list the following web sites for their vast resources. If you would like to learn more about artichokes, try paying a visit to some of these pages:
©copyright 2004 Appetizing Muse
You are free to use the material in this article as reference, but if you happen to use direct wording from this piece, I would appreciate the credit. Thank you!
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In
1922, according to the
Green Globe:
This artichoke grows year-round; the shape leans toward globe in
winter and spring, and conical in summer and fall. The globe is green in color
with purple at the base in the summer months; thorns appear in summer and fall
but are less developed in the winter and spring seasons. The leaves are
largely edible.
Artichokes
can be boiled, steamed, baked, or cooked in the microwave. From personal
experience, I have found that either steaming or baking the artichokes brings out
the best flavor. If the boiling method is
preferred, stand the artichoke in a deep cooking pot with three inches of
boiling water. Seasonings, oil or lemon juice can also be added to the water if
this is to taste. Cover the pot and boil lightly for about thirty minutes (more
or less depending on the size of the artichokes), or until the leaves pull away
easily. To drain, stand artichokes upside down on a rack.
Nearly 100% of all artichokes grown
commercially in the United States are grown in California. 
