Before you try one, did you know that the artichoke was in fact a domesticated, cultivated thistle that originated on the shores of the Mediterranean?
It likes fairly moist, clayey soils rich in humus. It has an upright stalk that can grow to a height of up to 2 m. However, we only eat the flower bud.
The artichoke has many properties beneficial to health.
It is considered to be very rich in fibres (over 8 g per 100 g of flesh). It also contains a wide range of vitamins and has strong antioxidant properties.
Cooking with artichokes …
… They are popular for the refined taste of their leaves and heart.
Boiled or steamed, the leaves and heart may be eaten hot, warm or cold, with vinaigrette or all kinds of sauces. They may be stuffed. Artichoke hearts may be served in a salad, braised in a casserole dish, in a stew, stuffed with mushrooms and ham, with bone marrow, stuffed, gratinated, used in puff pastries, terrines, soups, purées, etc. The list of artichoke-based recipes is long and varied.
Cooking tip: To limit the loss of nutrients, which may be up to 40%, it is important to steam artichokes for about 10 minutes rather than boil them in water for 25 minutes. But certain varieties may also be enjoyed raw.