Dressed like a warrior, yet tender of heart, the artichoke is a delicacy to be enjoyed in many ways. In fact, wealthy Romans enjoyed artichokes preserved in honey and vinegar and seasoned with cumin, so the treat would be available year round.
This flower bud of the thistle family is high in fibre, potassium, calcium, iron, phosphorus and other trace elements.
It is known to help poor liver function (thus lowering blood cholesterol) and arteriosclerosis. Eaten in abundance in season, it helps the body rid itself of excess water, thereby shifting toxins.
Choose artichokes with tight, compact leaves, (which squeak when you squeeze them), which are heavy for their size, and with minimal brown spots.
How to
Peel artichokes Hold the artichoke upside down and snap off the stem. With a small sharp knife, cut around the heart (on the base). Cut off all the leaves, trying not to cut into the heart.
Once you have the heart, remove the sharp, hairy part around it. Rub each heart immediately with a lemon to prevent oxidation (discolouration) and put them in cold water, with half a lemon squeezed into the water.
If all else fails, you can use a bought jar of artichoke hearts, but the taste of fresh artichokes is far superior to those that have been pickled.
Learn more about artichokes on our In Season page
RECIPES WITH ARTICHOKES