Grower
Seasons/Availability
Locally grown in California, Artichokes are produced and available year round but more than half of the crop is harvested between March and May. Fall crops peak in October.
Current Facts
Once considered a new-wave vegetable, today there is a whole new world of artichokes available in supermarkets. In Italy, vegetable vendors actually hold springtime artichoke-cleaning demonstrations. Today almost all artichokes available in the United States grow in California. In fact, Castroville, California, claims the title of the artichoke center of the world.
Description/Taste
Actually a perennial thistle, the artichoke is cultivated for its unripe or inflorescence head. This potential flower grows on a round thick stem and produces scale-like leaves, or bracts, that protect the unformed choke, or flower. Located at the stem is a tender receptacle, usually called the heart or bottom. The uppermost artichoke of the plant is the biggest and usually the best. Smaller lateral heads form under the lower leaves on the stalk. Offering a buttery-bitter sweetness when cooked, the artichoke is nut-like and crisp when raw. For the optimum artichoke, select the heaviest artichokes that have a tight core and thick stems, which is a sign of a big heart. Bruised, shriveled, soft, dehydrated and brown artichokes indicate the lack of freshness and will likely have a pungent flavor. The darker an artichoke's color, the more intense the flavor.
Nutritional Value
A good source of vitamin A and vitamin C, potassium, iron, magnesium, calcium, phosphorus and folacin, artichokes contain 14 grams of protein and 47 calories in a three-ounce serving. One medium cooked artichoke contains about 80 milligrams of sodium. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Whether baked, boiled or steamed and either cold or hot, delectable artichokes make an impressive presentation when topped with hollandaise sauce to wow dinner guests. Stuff with a sweet sausage, season with fresh rosemary or thyme and drench in a rich red tomato sauce for an unforgettable taste experience. Serve whole or trimmed down to its tastiest morsel. Citrus-flavored sauces, dill and mustard deliciously enhance this vegetable's excellent flavor. A top quality extra virgin olive oil provides ultimate flavor. To prepare, remove the outer leaves of a small artichoke until the yellowish-white leaves are visible as small artichokes do not have a fuzzy choke. Cut off one-third of the top. Large artichokes may be cut in half to hasten cooking time. When boiling artichokes, completely cover with water or turn during cooking to prevent darkening. To test for doneness, pierce core with a knife; if tender, it is ready to eat. Large artichokes are better suited as an ingredient in family style dishes as the main ingredient. The stem’s core is also edible and tastes like the heart. Surrounded by fibrous vertical tissue that must be peeled off, the stem's core is similar to celery. Peel enough to expose the edible soft core. The artichoke’s stem should be cooked separately as it cooks faster. To prepare artichokes, it is recommended to soak them in a mixture of water and lemon juice after initial cleaning to avoid discoloration as artichokes are quick to oxidize. To store, place uncut artichokes in a tightly closed plastic bag; refrigerate. For optimum quality, use within one week. Large artichokes may keep up to two weeks. NOTE: Avoid steaming or boiling artichokes in aluminum or iron pots to prevent artichokes from turning an ugly gray color. Since artichokes are capable of staining hands and causing a lingering scent, it is recommended to wear rubber gloves during preparation.
Ethnic/Cultural Info
The Great Food Almanac states it only takes the average person twenty minutes to eat an artichoke, but some average people get through a lifetime without tasting one and never realize what they missed. First-century Roman encyclopedist Pliny was actually mystified by the popularity of the artichoke. He referred to them as "monstrous productions of the earth", and declared that four-footed beasts even refused to touch them. By the second century, however, the infamous artichoke was the most expensive garden vegetable in the Roman marketplace. Catherine de Medicis selected the artichoke to be one of the many items she introduced into the French cuisine in the mid-1500s through the court of Henry II. The artichoke became popular in Italy and Spain, but in the New World, it was generally rejected. Eighteenth-century records reveal wealthy Virginia planters in the United States ate the artichoke, and a recipe or two from that time can be found. Today all cultures love this vegetable in everything from creamy satin mousses and artichoke bread to an Alfredo-type sauce for fettuccine. The French especially have endless recipes for this once scorned vegetable.
Geography/History
The question is, just how did our brave ancestors discover the ominous-looking artichoke was actually edible? Believed to be native to Mediterranean North Africa and southern Europe, ancient Romans and Greeks prized this prickly-appearing vegetable not only for its excellent taste but also for its medicinal benefits. The Latin word for artichoke "cinara" is derived from ash, a nourishing fertilizer that produced quality artichokes. Italian immigrants are credited with bringing the artichoke to America in the early nineteenth century. The plants were, in fact, originally planted in California very close to the very same part of this state where they still flourish. Preferring foggy weather, the Pacific Ocean provides the artichoke's ideal growing conditions near Castroville, California. During cold winter months, artichokes are slow to grow which causes a sweeter flavor. If the temperature dips below 32 degrees Fahrenheit, artichokes may get frost bitten which causes their skin to "burn", but actually this just creates a sweeter and more flavorful taste. The fuzzy choke of an artichoke is what would develop into a flower if the plant were allowed to mature. When the artichoke becomes a flower, it is inedible. Known as an artichoke wonderland, Marilyn Monroe was crowned first Queen of the Artichokes in California in 1947. In spite of California's success in growing artichokes and claiming the title of the artichoke center of the world, Italy is said to rank as the world's largest artichoke producer and consumer where hundreds of varieties exist. In the United States, only four varieties are available on the market. The green globe artichoke covets most of the market.
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is easiest, three is harder.
