westerneventsandweddings.com

Dating back to 500 B.C. in Egypt and Rome, this veggie was known as an expensive specialty and in France it was known for the aristocracy only.

Description: Artichokes are like a flower bud or can look like green pine cones. It is native to the Mediterranean region where this part of the world has the lowest rates of chronic disease. Because of the amount of effort it takes to clean this veggie, it is not thought of as an “everyday” vegetable. The fresh taste is definitely worth the effort. If you are short on time, you can buy ready-to-eat hearts in cans or jars from your grocery. Generally you would not use artichokes as a main course since only 20 percent of the leaf is eaten but can be used successfully as an hors d’oeuvre. The edible parts are the heart of the flower bud and the leaf sections.

Nutrient content A medium artichoke has about 25 calories and has 16 essential nutrients. It is a cholesterol free, low in sodium, a source of fiber, vitamin C, folate and magnesium. Also, it has no fat. Current studies show that artichokes have antioxidant properties that may help the liver regenerate healthy tissue.

Peak season: Available all year around. The traditional season is spring but are more plentiful in late fall and early summer. Miniature artichokes are grown in California. Castroville, California, designates itself as the “Artichoke Capital of the World”.

Selection: You will be choosing single artichokes rather than artichokes by the pound, unless it is the miniature size. Select artichokes that have closed buds. If you try to bend back the outer leaf and it snaps off, then the artichoke is fresh. The artichoke should be green with no yellow or brown spots. Look for medium-size artichokes (about 8 ounces) rather than large ones, which will have a woody taste. Too small artichokes will be too hard to clean. The stem can be almost as delicious as the heart and worth a try.

Storage: Will keep several days in a plastic bag in the refrigerator.

Preparation: Artichokes can be steamed, braised, grilled, pan-fried or roasted.