Artichoke

The artichoke is a flavoursome vegetable and also a superb ornamental garden plant thanks to its lovely purple flowers. It is eaten raw or cooked depending on the variety, hot or cold, alone or as a side dish.

Mediterranean origins

Originating in the Mediterranean basin, artichokes were probably first cultivated in Andalusia or Tunisia. They undoubtedly reappeared in Italy during the Renaissance (mid-15th century), and had pride of place on all the finest tables in Europe. The Spanish and French colonists developed its cultivation in America, in California and Louisiana respectively.

A tasty surprise

Although they are spread across the five continents, the biggest artichoke producers are still concentrated in the Mediterranean basin. Italy, Spain and Egypt alone produce more than half of the 1600 tonnes harvested around the world every year. Artichoke cultivation takes up a large amount of space. Artichoke heads are still harvested by hand and, since this depends on their ripening, this may span several weeks. This leads to particularly high production costs, making artichokes among the most expensive vegetables on the market (at equivalent edible quantities). They are harvested in Europe from June to November and in California from March to May. Artichoke heads are eaten raw or cooked. However, care must be taken to remove the choke (for the largest specimens) and the outermost ‘leaves’ or bracts, which are too tough and rather bitter. The small, purple poivrade artichoke is eaten whole, or peeled and cooked for a short time. Some Italian varieties of purple artichokes are especially eaten raw, thinly sliced, with salt, lemon juice and olive oil. Artichokes can be boiled in salted water, steamed, microwaved, roasted or braised, etc.

Health Benefits

Artichoke extract is sometimes used to treat a variety of health conditions. For example, some consumers use the extract to treat hangovers, high blood pressure, anemia, arthritis, kidney problems, liver problems, snake bites, water retention, and other concerns. There is not enough evidence to support the use of artichoke leaf extract for these health benefits.

There is research, however, to support the use of artichoke leaf extract to treat indigestion and high cholesterol with studies about cholesterol gaining interest.

Healthiest way to prepare an artichoke:

Grab a steamer pot, and add a small amount of water with a squeeze of lemon juice.

Add one tablespoon of salt and bring to a boil.

Trim the spiky leaves, then place the artichokes stem-side up in the steamer basket after having trimmed their spiky leaves.

Cover pot, steam for 25 to 30 minutes, until heart is tender when pierced with a knife and inner leaves pull out easily.