THE SOFT HEART OF THE THORNY PETALS: THE ARTICHOKE
If you are concerned with a healthy diet, then raise your hat to the artichoke. Especially if you keep the bar high when it comes to taste, you’re probably already on familiar terms with it.
If you are concerned with a healthy diet, then raise your hat to the artichoke. Especially if you keep the bar high when it comes to taste, you’re probably already on familiar terms with it.
The shores of the Mediterranean are the homeland of artichokes. According to historical records, it is the first vegetable to have been cooked across the lands ranging from Egypt to Rome. A real source of healing and rich in vitamins, even though it crowned the tables of the nobility in the 16th century, today, it is a fixed asset in the kitchens of those who love its taste.
Artichoke fields are arid and barren. The flower-head’s petals are thorny. Pests do not like entering these fields very much and as a result pesticides are not really used in the cultivation of artichokes. Whilst growing, the water it gets from rain is enough; it does not require irrigation, and its structure wouldn’t tolerate hormones.
The artichoke is a plant that has more than one variety. Due to its arid climate, the artichoke season begins in Cyprus each year with the “Artichoke of Cyprus.” Then comes the harvest on the shores of the Aegean. Around Çeşmealtı, Urla the local artichoke of the Izmir region referred to as “sakız” (mastic) and the Italian violet artichoke, which has been grown for the last few years, are harvested. The artichoke season ends with “Bayrampaşa” and its crossbreeds grown around Bursa and Istanbul in the middle of summer. Thus, the artichoke harvest lasts about 4-5 months, which means that you can cook artichokes for a long time. It is essential to make good use of this time to consume plenty of artichokes known to have countless benefits for the liver, kidneys, gall bladder, and intestines. If we come to its taste, all the above types of artichokes have ways of cooking that are particular to their varieties. For instance, you cannot stuff the Bayrampaşa artichoke. Bayrampaşa and its crossbreeds give good results in recipes when only the heart is used. If you want to use the petals, then steer clear of the “sakız” variety. Apart from salads, you can also make olive oil dishes, pasta, and pilaf with baby artichokes.
When artichoke enters the kitchen, it is a matter of time before a new recipe comes about. Though, I have to admit, that among all the recipes, to me, the Izmir artichoke with meat, egg yolk and lemon sauce ranks first.
A few recommendations…
*Peeling the stems of the artichoke, dip them in water with lemon juice, and you can eat them raw. Alternatively, you can dice the stems and add them to your salads. With 100 grams of artichoke, you can meet 20% of your daily requirement of Vitamin C, 7% of protein, 6% of Vitamin B6, 20% of dietary fiber, and obtain many other vitamins.
*Artichoke season lasts about 4 months with its early and late harvest varieties. Within this period, you can cook artichokes with the season’s green fruits and vegetables like fresh broad beans, greengage, and unripe almonds. Wrapping artichokes in vine leaves is also an alternative.
*You can prepare mezes with smoked and marinated fish. Aromas like lemon rind, fresh sage leaves, and scallions will make artichokes even more delicious.
*You can prepare dips by boiling artichoke hearts and blending them with cream cheese and other vegetables. Use different spices each time, until you find the one you like the best.
*Grilling and frying are ideal methods for cooking artichokes. For the grill, slice the vegetable, rub with olive oil, salt, and spices, and place in the oven. To fry, parboil and after draining, cover in breadcrumbs or directly fry them - leaves and all.