Artichokes are actually the immature flowers of a thistle plant. The leaves and flower buds are edible but the center isn’t. Artichokes range in color
from dark purple to pale green and come in several varieties such as Green Globe, Desert Globe, Big Heart, and Imperial Star. The “Jerusalem
artichoke” is a nutritious tuber cherished for its similar taste to the artichoke but is really a member of the magnolia family and not at all related to
Cynara scolymus L.
The largest commercial growers of artichokes are in France, Spain, Italy, and the United States. California provides almost one hundred percent of
the U.S. artichoke crop, and Castroville, in the heart of California’s Central Coast farm country, calls itself the “artichoke center of the world.”
Castroville is home to the only artichoke processing center in the United States.
Should I Eat Artichokes?
Artichokes are a rich source of vitamin C, folate, dietary fiber, magnesium, and potassium. Artichokes contain the phytochemical cynarin, which
aids in digestion by stimulating bile production and may also help to increase appetite. Artichokes contain the flavonoid silymarin, also found in a
relative of the artichoke, milk thistle. Silymarin is thought to lend protective support to the liver and protect from heart disease by preventing LDL
cholesterol from turning into the more harmful oxidative form. Artichokes ranked seventh out of the top 100 highest antioxidant-containing foods,
according to a 2004 USDA study.
Home Remedies
Throughout history, Egyptians and Europeans believed that the artichoke enhanced sexual power and aided in conception. Greeks and Romans
have used artichokes to promote regularity and to alleviate stomach upset. It has been said that consumption of artichokes helps “clean” the blood
by detoxifying the liver and gallbladder. They have also been used to treat snakebites, anemia, edema (swelling), arthritis, and itching.
Lifesaver!
HIGH CHOLESTEROL: Researchers have found that artichoke leaf extract can reduce cholesterol levels in people.
CIRCULATION: In rat models, researchers have found that wild artichoke restored veins and arteries that did not have sufficient flow in them.
DIGESTIVE HEALTH: Studies conducted on guinea pigs have found that chemicals in artichokes can stop disturbances in the GI tract. The
chemicals halt the intestines from spastic movement. Human studies have also found that artichoke leaf extract can significantly reduce the
symptoms of irritable bowel syndrome (IBS) and dyspepsia (pain in the mid-abdominal area).
Tips on Using Artichokes
SELECTION AND STORAGE:
• When selecting artichokes you want to pick ones that feel heavy, have tightly packed leaves, and are dark green in color.
• Keep artichokes refrigerated in a plastic bag and use them within four days of purchase.
PREPARATION AND SERVING SUGGESTIONS:
• Wash artichokes well.
• Trim the stem about 1–1½? if desired. The stem is edible and does not have to be cut off. Remove damaged leaves.
• Though steaming is an option, the most common method of cooking artichokes is to place them in a pot and cover with water and a tablespoon
of olive oil. Bring the water to a boil, cover the pot, and reduce to a simmer. Cook for 25 to 30 minutes.
• To eat, dip the end of the cooked leaf in either mayonnaise or a combination of olive oil, salt, and pepper. Scrape the artichoke pulp from the
leaf between your teeth. Scrape off the fine fibers that lie on top of the artichoke heart and peel away any remaining outer skin to reveal the
“heart.” Slice and dip hearts into same mixture…enjoy!
• Use canned or jarred artichokes in pasta or salad for a quick, easy meal.
• Stuff the leaves with a combination of breadcrumbs, garlic, and butter. Bake for 20 to 25 minutes at 350 degrees.
• Make a great hot artichoke dip by combining artichoke, mayonnaise, salt, pepper, and water chestnuts.
• Artichoke hearts are delicious on salads, as part of a dip, or by themselves. Drizzle olive oil, cracked black pepper, and a little salt over
steamed hearts.
from dark purple to pale green and come in several varieties such as Green Globe, Desert Globe, Big Heart, and Imperial Star. The “Jerusalem
artichoke” is a nutritious tuber cherished for its similar taste to the artichoke but is really a member of the magnolia family and not at all related to
Cynara scolymus L.
the U.S. artichoke crop, and Castroville, in the heart of California’s Central Coast farm country, calls itself the “artichoke center of the world.”
Castroville is home to the only artichoke processing center in the United States.
Should I Eat Artichokes?
Artichokes are a rich source of vitamin C, folate, dietary fiber, magnesium, and potassium. Artichokes contain the phytochemical cynarin, which
aids in digestion by stimulating bile production and may also help to increase appetite. Artichokes contain the flavonoid silymarin, also found in a
relative of the artichoke, milk thistle. Silymarin is thought to lend protective support to the liver and protect from heart disease by preventing LDL
cholesterol from turning into the more harmful oxidative form. Artichokes ranked seventh out of the top 100 highest antioxidant-containing foods,
according to a 2004 USDA study.
Home Remedies
Throughout history, Egyptians and Europeans believed that the artichoke enhanced sexual power and aided in conception. Greeks and Romans
have used artichokes to promote regularity and to alleviate stomach upset. It has been said that consumption of artichokes helps “clean” the blood
by detoxifying the liver and gallbladder. They have also been used to treat snakebites, anemia, edema (swelling), arthritis, and itching.
Lifesaver!
HIGH CHOLESTEROL: Researchers have found that artichoke leaf extract can reduce cholesterol levels in people.
CIRCULATION: In rat models, researchers have found that wild artichoke restored veins and arteries that did not have sufficient flow in them.
DIGESTIVE HEALTH: Studies conducted on guinea pigs have found that chemicals in artichokes can stop disturbances in the GI tract. The
chemicals halt the intestines from spastic movement. Human studies have also found that artichoke leaf extract can significantly reduce the
symptoms of irritable bowel syndrome (IBS) and dyspepsia (pain in the mid-abdominal area).
Tips on Using Artichokes
SELECTION AND STORAGE:
• When selecting artichokes you want to pick ones that feel heavy, have tightly packed leaves, and are dark green in color.
• Keep artichokes refrigerated in a plastic bag and use them within four days of purchase.
PREPARATION AND SERVING SUGGESTIONS:
• Wash artichokes well.
• Trim the stem about 1–1½? if desired. The stem is edible and does not have to be cut off. Remove damaged leaves.
• Though steaming is an option, the most common method of cooking artichokes is to place them in a pot and cover with water and a tablespoon
of olive oil. Bring the water to a boil, cover the pot, and reduce to a simmer. Cook for 25 to 30 minutes.
• To eat, dip the end of the cooked leaf in either mayonnaise or a combination of olive oil, salt, and pepper. Scrape the artichoke pulp from the
leaf between your teeth. Scrape off the fine fibers that lie on top of the artichoke heart and peel away any remaining outer skin to reveal the
“heart.” Slice and dip hearts into same mixture…enjoy!
• Use canned or jarred artichokes in pasta or salad for a quick, easy meal.
• Stuff the leaves with a combination of breadcrumbs, garlic, and butter. Bake for 20 to 25 minutes at 350 degrees.
• Make a great hot artichoke dip by combining artichoke, mayonnaise, salt, pepper, and water chestnuts.
• Artichoke hearts are delicious on salads, as part of a dip, or by themselves. Drizzle olive oil, cracked black pepper, and a little salt over
steamed hearts.
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