Delicooks

Characteristics of the artichoke

The artichoke (Cynara scolymus) is a plant cultivated in temperate climates. It belongs to the genus Cynara, in the family Asteraceae, a species of thistle with an edible flower. The name refers both to the plant as a whole and to the flower it produces. It is one of the most famous edible flowers from the West, along with cauliflower or broccoli. It probably comes from Greece, and is descended from a thistle that was highly prized by the ancient Greeks; it was already considered a delicacy in Ancient Rome. The name is a corruption of the Arabic word al'qarshuf (small thistle), and it shares some characteristics with the thistle and lettuce.

Artichoke season

The season par excellence for the artichoke is in autumn and midwinter. There is another spring season from March to June. It is harvested early, when not yet mature, to prevent the internal growth of filaments and loss of flesh. High temperatures adversely affect the plant, hardening the leaves, dwarfing the bud and giving it a bitter taste, which is why it is not grown in summer.

How to buy artichokes

The best artichokes are those with a good size and weight. Care must be taken to choose those with tightly packed leaves, but which, at the same time, yield slightly when pressed by the fingers. The best way to check if they are fresh is to press the wide area where the flower meets the stem or by folding the stem. In both cases you should notice a smooth unwilted texture.
Sometimes the leaves are blackened. This occurs especially in cold winters and usually affects only the outside with the inside remaining fresh. Check that only the outer leaves are thus dark by looking at the base and stem, which should have an attractive color.

How to keep the artichokes

It’s recommended that you use immediately, but they may be stored for up to one week in the fridge, always whole to avoid contact with air. They can be preserved by dipping in water just like flowers.

How to cook artichokes

The edible part of artichoke is the bottom part of the leaves and flower bud and the beginning of stem. You should remove the outer leaves as they are tough and bitter. Eat the yellower parts.
The artichoke has a large amount of phenolic substances that are activated rapidly when the artichoke is cut and comes into contact with air, causing rusting. To prevent rusting, once cut sprinkle with lemon or dip in lemon water.

Some people eat them raw, but the high content of polyphenols makes them bitter. When cooking, avoid long boils because this affects the taste and texture. To make them more tender after cooking, you can add a little lemon juice and a teaspoon of flour to the cooking water. You can boil and fry at the same time, placing them upright in a pan with water half-way up the artichoke. When the water begins to boil, add oil and leave them until the leaves are fried and base cooked through. They can also be roasted whole: just give them a sharp knock to open the leaves a little, add salt, oil and a little vinegar before putting in the oven at medium heat. If you prefer to grill them, it's best to parboil them or begin in the oven.Artichokes contain a substance called cynarine which can affect the flavor of any food or drink consumed afterwards, making it seem sweeter, so it is considered a hard vegetable to pair with other foods and drinks, especially wines.

OTHER
The artichoke is rich in fiber, vitamins and minerals. It has antioxidant properties, lowers cholesterol and is low in calories. It is widely used in natural medicine.