Artichoke

Artichoke is an unusual and refined vegetable that is the unopened flower bud of a herbaceous plant of the aster family, resembling a thistle. Eaten are the fleshy bases of its scale-like leaves and, most prized of all, the tender heart (base), hidden beneath the inedible fibrous “choke”.

The artichoke has a delicate, slightly nutty, fresh flavour with a pleasant bitterness. Cooking it is a little ritual: the head is boiled, steamed, roasted, or grilled, and then the leaves are pulled off one by one, the base is dipped in a sauce (melted butter, vinaigrette, aioli), and the tender flesh is scraped off with the teeth. The climax is the succulent heart, eaten whole. Artichoke hearts are also preserved and marinated in oil — a popular appetiser for salads, pizza, pastas, and antipasti. The artichoke is a hallmark of Mediterranean cuisine, especially Italian, Spanish, and French, where it is cooked in countless ways. Rich in fibre and antioxidants and good for the liver and digestion, the artichoke is prized both as a delicacy and as a wholesome food. It is a vegetable with character, an acquaintance with which is a true gastronomic adventure.