While American’s eat the artichoke often, in pastas, on pizzas or just boiled plain, we still think of it as a Mediterranean food, a specialty food.  Indeed it is a common ingredient in the typical Greek pasta dish most restaurants offer.  A slightly underappreciated vegetable, the artichoke is actually a flower that grows in the warm climate of the Mediterranean and now southern California.

Vegetable or Flower?

While the artichoke is eaten as a vegetable, the part we eat is in reality the plant’s unopened flower.  The buds are harvested before they open so that the artichoke globe we eat is a still compact bud.

It is also distilled and used as a digestive aid.  The leaves of the artichoke are tough and fibrous, and often have a spine at the tip.  As you peel the leaves off, they become more delicate and thin, and eventually purple.  The purple leaves are what would have been the flower if the plant had bloomed.  Underneath the purple leaves you’ll find what is called the choke.  This spiny material should be removed before consumption, which we’ll talk about below.

Preparing an Artichoke

Artichokes can be prepared a number of ways; most people prefer to boil, steam or grill them.  The plant should be rinsed and, if preferred, the spine of the outer leaves should be trimmed and the top sliced off as well as the stem base.  Place in water with a lemon squeezed into it to avoid discoloration.

Boiling is the easiest method of preparing an artichoke; simply boil it until the outer leaves peel off easily, about 30-45 minutes.  Drain the artichoke and serve with butter or olive oil.

To eat, peel off the outer leaves one at a time, eating the fleshy base of the leaf.  Work your way inward, eating the base of each leaf; you’ll notice the leaves become more delicate and thin.  Once they turn purple, stop eating.  Grasp the top of the leaves and twist out, revealing the choke.  Scooping the fibrous choke out reveals the artichoke heart.  This is the most tender and sweetest part of the plant.

It sounds complicated; however many cookbooks offer pictures along with step by step instructions.  The artichoke certainly is worth the time and effort; not only is it fun to eat, it’s also loaded with vitamins and antioxidants.

Methods of Serving

Some people enjoy grilling the artichoke with olive oil, salt and pepper.  Squeeze a lemon over the top when finished.  Others steam the inside part of the artichoke and serve in a soup or with sauce.  Canned artichoke hearts are common in the U.S. and put in everything from pastas, pizzas and as a side dish.  And of course, we can’t forget about the ever so rich spinach and artichoke dip.

While we think of the artichoke as a Mediterranean food, it certainly is making its way into American cuisine.  And, although it’s a complex food to eat, there is a certain hands-on pleasure you get by eating it.

Sources:

http://whatscookingamerica.net/History/ArtichokeHistory.htm

http://www.webmd.com/diet/features/the-mediterrean-diet

http://www.webmd.com/diet/20-common-foods-most-antioxidants

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