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🛍 Product Information :
The artichoke (Cynara cardunculus var. scolymus), also known by the other names: French artichoke, globe artichoke, and green artichoke in the United States, is a variety of a species of thistle cultivated as food.
The tubers are used in Asian and French cuisines, and have been used medicinally to treat colds and pneumonia. Chinese artichokes are quite fibrous, consisting of carbohydrates, dietary fibre and water.
Supply period: only from April to June every year
It is recommended to keep in a refrigerated environment for longer storage. Use for Fruits, salad, cake and desserts. Storage can keep 3-4 weeks (refrigerated).
Recommended Dishes:
It pairs well with strong-flavored ingredients such as lemon, orange, vinegar, black olives, capers, ham and beans, garlic, shallots, basil, sage, tarragon, fennel, basil, and oregano.
Artichoke can be eaten raw, pickled, boiled, stewed and grilled. It can be used as an appetizer, a first course and a second course.
Large globe artichokes are frequently prepared by removing all but 5–10 mm (3⁄16–3⁄8 in) or so of the stem. To remove thorns, which may interfere with eating, around a quarter of each scale can be cut off. To cook, the artichoke is simmered for 15 to 30 minutes, or steamed for 30–40 minutes (less for small ones). A cooked, unseasoned artichoke has a delicate flavor.
Salt may be added to the water if boiling artichokes. Covered artichokes, in particular those that have been cut, can turn brown due to the enzymatic browning and chlorophyll oxidation. Placing them in water slightly acidified with vinegar or lemon juice can prevent the discoloration.
Leaves are often removed one at a time, and the fleshy base eaten, with vinaigrette, hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces. The fibrous upper part of each leaf is usually discarded. The heart is eaten when the inedible choke has been peeled away from the base and discarded. The thin leaves covering the choke are also edible.
In Italy, artichoke hearts in oil are the usual vegetable for the "spring" section of the "four seasons" pizza (alongside tomatoes and basil for summer, mushrooms for autumn, and prosciutto and olives for winter).
A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole. The softer parts of artichokes are also eaten raw, one leaf at a time dipped in vinegar and olive oil, or thinly sliced and dressed with lemon and olive oil.
There are many stuffed artichoke recipes. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. A bit of the mixture is then pushed into the spaces at the base of each leaf and into the center before boiling or steaming.
In Spain, younger, smaller, and more tender artichokes are used. They can be sprinkled with olive oil and left in hot ashes in a barbecue, sautéed in olive oil with garlic, with rice as a paella, or sautéed and combined with eggs in a tortilla (frittata).
Often cited is the Greek anginares alla Polita ("artichokes city-style", referring to the city of Constantinople), a hearty, savory stew made with artichoke hearts, potatoes, and carrots, and flavored with onion, lemon, and dill. The island of Tinos, or the villages of Iria and Kantia in the Peloponnese, still very much celebrate their local production, including with a day of the artichoke or an artichoke festival.
Artichokes may also be prepared by completely breaking off all of the leaves, leaving the bare heart. The leaves are steamed to soften the fleshy base part of each leaf to be used as the basis for any number of side dishes or appetizing dips, or the fleshy part is left attached to the heart, while the upper parts of the leaves are discarded. The remaining concave-shaped heart is often filled with meat, then fried or baked in a savory sauce. Canned or frozen artichoke hearts are a time-saving substitute, though the consistency and stronger flavor of fresh hearts, when available, is often preferred. Deep-fried artichoke hearts are eaten in coastal areas of California.
Throughout North Africa, the Middle East, Turkey, and Armenia, ground lamb is a favorite filling for stuffed artichoke hearts. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper, and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt. Artichokes are often prepared with white sauces or other kinds of sauces.
Artichoke contains the bioactive agents apigenin and luteolin.
The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables.
Cynarine is a chemical constituent in Cynara. The majority of the cynarine found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it.
