Artichoke
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(Redirected from Globe artichoke)
This article is about the globe artichoke. For other uses, see Artichoke (disambiguation).
| Artichoke | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Tribe: | Cynareae |
| Genus: | Cynara |
| Species: | C. cardunculus |
| Binomial name | |
| Cynara cardunculus L. | |
The globe artichoke (Cynara cardunculus var. scolymus)[1] is a variety of a species of thistle cultivated as a food. The edible matter is buds that form within the flower heads before the flowers come into bloom. The buds go away or change to a coarse, barely edible form when the flower blooms. The uncultivated or wild variety of the species is called a cardoon. It is a perennial plant native to the Mediterranean region.
Description of the plant
It grows to 1.4–2 m (4.6–6.6 ft) tall, with arching, deeply lobed, silvery, glaucous-green leaves 50–82 cm (20–32 in) long. The flowers develop in a large head from an edible bud about 8–15 cm (3.1–5.9 in) diameter with numerous triangular scales; the individual florets are purple. The edible portions of the buds consist primarily of the fleshy lower portions of the involucral bracts and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke" or beard. These are inedible in older, larger flowers.
[edit]Early history of use
The naturally occurring variant of the artichoke, the cardoon (Cynara cardunculus), which is native to the Mediterranean area,[1] has records of use as a food among the ancient Greeks and Romans. In North Africa, where they are still found in the wild state, the seeds of artichokes, probably cultivated, were found during the excavation of Roman-period Mons Claudianus in Egypt.[2] Varieties of artichokes were cultivated in Sicily since the classical period of the ancient Greeks, the Greeks calling them kaktos. In that period the Greeks ate the leaves and flower heads, which cultivation had already improved from the wild form. The Romans called the vegetable carduus (whence the name cardoon). Globe artichokes are known to have been cultivated at Naples around the middle of the 9th century.[citation needed] Further improvement in the cultivated form appears to have taken place in the medieval period in Muslim Spain and the Maghreb, although the evidence is inferential only.[3] Names for the artichoke in many European languages today come from medieval Arabic الخرشوف al-khurshūfvia late medieval Spain.[4]
Le Roy Ladurie, in his book Les Paysans de Languedoc, has documented the spread of artichoke cultivation in Italy and southern France in the late 15th and early 16th centuries, when the artichoke appears as a new arrival with a new name, which may be taken to indicate an arrival of an improved cultivated variety:
"The blossom of the thistle, improved by the Arabs, passed from Naples to Florence in 1466, carried by Filippo Strozzi. Towards 1480 it is noticed in Venice, as a curiosity. But very soon veers towards the northwest...Artichoke beds are mentioned in Avignon by the notaries from 1532 onward; from the principle [sic] towns they spread into the hinterlands...appearing as carchofas at Cavaillon in 1541, at Chateauneuf du Pape in 1553, at Orange in 1554. The local name remains carchofas, from the Italian carciofo...They are very small, the size of a hen's egg...and are still considered a luxury, a vaguely aphrodisiac tidbit that one preserved in sugar syrup."[5]
The Dutch introduced artichokes to England, where they grew in Henry VIII's garden at Newhall in 1530. They were brought to the United States in the 19th century, to Louisiana by French immigrants and to California by Spanish immigrants.
Uses
[edit]Cooking
In the US, large globe artichokes are frequently prepared by removing all but 5–10 mm (0.2–0.4 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 boiled or steamed. The core of the stem tastes similar to the artichoke heart, and is edible.
Salt may be added to the water if boiling artichokes. Leaving the pot uncovered may allow acids to boil off. 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 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 'spring' section of the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn, andprosciutto for winter).[9] A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole.[10]
Stuffed artichoke recipes are abundant. 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.[11]
In Spain, the more tender, younger, and smaller artichokes are used. They can be sprinkled with olive oil and left in hot ashes in a barbecue, sauteed 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, aginares a la 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.[12][13] The finest examples are to be found on the island of Tinos, and in Iria and Kantia, two small villages in Argolida in the Peloponnese of southern Greece.
Another way to use artichokes is to completely break 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. Frozen artichoke hearts are a time-saving substitute, though the consistency and stronger flavor of fresh hearts when available is preferred.
Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. 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.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 211 kJ (50 kcal) |
| Carbohydrates | 11.39 g |
| - Sugars | 0.99 g |
| - Dietary fiber | 8.6 g |
| Fat | 0.34 g |
| Protein | 2.89 g |
| - lutein and zeaxanthin | 464 μg |
| Thiamine (vit. B1) | 0.05 mg (4%) |
| Riboflavin (vit. B2) | 0.089 mg (7%) |
| Niacin (vit. B3) | 1.11 mg (7%) |
| Pantothenic acid (B5) | 0.24 mg (5%) |
| Vitamin B6 | 0.081 mg (6%) |
| Folate (vit. B9) | 89 μg (22%) |
| Vitamin C | 7.4 mg (9%) |
| Vitamin E | 0.19 mg (1%) |
| Vitamin K | 14.8 μg (14%) |
| Calcium | 21 mg (2%) |
| Iron | 0.61 mg (5%) |
| Magnesium | 42 mg (12%) |
| Manganese | 0.225 mg (11%) |
| Phosphorus | 73 mg (10%) |
| Potassium | 286 mg (6%) |
| Sodium | 296 mg (20%) |
| Zinc | 0.4 mg (4%) |
| Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database | |
[edit]Tisane
Artichokes can also be made into a tisane. It affords some of the qualities of the whole vegetable, acting as a diuretic and improving liver function[citation needed]. "Artichoke tea" is produced as a commercial product in the Da Lat region of Vietnam. The flower portion is put into water and consumed as a tisane, calledalcachofa in Mexico. It has a slightly bitter woody taste.
[edit]Liqueur
Artichoke is the primary flavor of the 33-proof (16.5%-alcohol) Italian liqueur Cynar produced exclusively by the Campari Group. It can be served over ice as an aperitif or as a cocktail mixed with orange juice, especially popular in Switzerland. It is also used to make a 'Cin Cyn', a slightly less-bitter version of theNegroni cocktail, by substituting Cynar in place of Campari.
[edit]Medical uses
The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables.[14] 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. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.[15]
Studies have shown artichoke to aid digestion, hepatic[16][17] and gall bladder function,[18] and raise the ratio of HDL to LDL.[19] This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease.[20] Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase and having a hypolipidemic influence, lowering blood cholesterol.[21] Artichoke contains the bioactive agents apigenin and luteolin.[22] C. scolymus also seems to have a bifidogenic effect on beneficial gut bacteria.[23] Artichoke leaf extract has proved helpful for patients with functional dyspepsia,[24] and may ameliorate symptoms of irritable bowel syndrome.[25][26]
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