|
The artichoke is the bud of a large plant from the thistle family and native to the Mediterranean region. It was probably known among the ancient Greeks and Romans, as it has been cultivated by the Italians for over two thousand years. In Swiss markets, the finest artichokes arrive fresh from Italy and France. Occasionally, California and Mexican varieties appear, but they are not as tasty and they can be bitter. Interestingly, artichokes possess a unique organic acid called cynarin, which can stimulate the sweetness receptors in taste buds, making everything taste sweet for a short time.
Season: Artichokes can produce two crops per year, the first in early Spring, then again in early Fall. The optimal time to purchase fresh artichokes in Switzerland is from March through May.
Purchasing Tips: When purchasing artichokes, look for tight forming leaf formation. Heavy browning indicates over ripeness. Look at the stem end. A very dark cut area indicates an older product. Press the bottom of the artichoke. If it is soft rotting has occurred inside. Slight leaf discoloration can occur on leaf edges in early Spring. This is a sign of frost damage, but the vegetable quality is not greatly affected.
Storage: Artichokes are best cooked on the day of purchase. If storing, keep uncovered in the refrigerator for 3-4 days.
Cooking Tips: Artichokes can be eaten raw or cooked. Larger artichokes are best steamed or simmered. Smaller artichokes can be sliced thin and eaten raw, roasted or sautéed. Always rub artichokes with lemon after cutting in order to prevent discoloration (rubbing cooked artichokes with lemon will restore their color after several hours). Never cook artichokes in aluminum.
Nutritional Info: Good sources of vitamin A, potassium and fiber
|
