Artichokes: The Vegetable of the Gods

The history of the artichoke

Artichokes have a long and fascinating history. They were already valued as a delicacy in ancient Greece and Rome and were even considered an aphrodisiac. The Romans then brought the artichoke to North Africa in the 1st century AD, from where it slowly spread throughout Europe.

Artichokes were particularly popular at the papal court in Rome during the Middle Ages. There, they were considered a status symbol and served only to the rich and powerful. It wasn't until the 16th century that artichokes finally found their way into the kitchens of the common people.

Today, the artichoke is an integral part of the cuisine in many countries around the Mediterranean. Artichokes are particularly popular in Italy, Spain, France, and Greece and are prepared in countless ways.

Why artichokes are so healthy

Artichokes are not only delicious but also extremely healthy. They are rich in important nutrients such as vitamin C, potassium, folic acid, and magnesium. They also contain many phytochemicals that have anti-inflammatory effects.

Of particular note is the high antioxidant content in artichokes. These protect our cells from free radicals and thus prevent diseases such as cancer and cardiovascular disease. It's no wonder that artichokes are called the "vegetable of the gods"!

Health benefits of artichokes at a glance:

• High in antioxidants
• Anti-inflammatory effect
• Supports liver and gallbladder function
• Positive effect on cholesterol levels
• Promoting development
• stronger immune system

Delicious recipe ideas with artichokes

Artichokes are not only super healthy, but also incredibly versatile in the kitchen. Whether as an appetizer, main course, or side dish, artichokes add variety to your plate.

One of my favorite recipes is stuffed artichoke hearts. To make them, I pluck the artichoke leaves one by one, hollow out the heart, and fill it with a delicious filling of cheese, herbs, and garlic. Simply bake in the oven and enjoy!

Artichokes also make excellent additions to salads, casseroles, or pizza toppings. They're especially delicious when combined with Mediterranean ingredients like tomatoes, olives, and basil.

For those who prefer something a little heartier, artichokes are also wonderfully incorporated into stews, risottos, or pasta dishes. Here, they unfold their full flavor and perfectly complement the dish.

Cook and serve whole artichokes

Ingredients (for 2 people)

• 2 fresh artichokes (medium)
• 1 lemon (juice and zest)
• 2–3 cloves of garlic
• 1–2 bay leaves
• 1 tsp salt
• 1–2 tbsp olive oil

For the dip (example: lemon herb dip)

• 200 g yogurt or crème fraîche
• 1–2 tbsp olive oil
• Grated peel and juice of one lemon
• Some pepper and salt
• Some chopped herbs (e.g. parsley, chives or basil)

Preparing the artichokes

1. Select freshness :

   • The leaves should still be firmly attached, not come off too easily, and should not show any strong brown discoloration.
   • The artichoke should feel compact when squeezed.

2. Remove outer leaves :

   • Cut off the bottom end of the stem or peel the stem with a vegetable peeler if you want to eat it.
   • If necessary, remove some of the hard outer leaves.

3. Cut off the upper third (optional):

   • Many people cut off the top of the leaves to remove dry leaf tips.
   • If you don't care about the look, you can keep the natural look, but the tips are usually inedible.

4. Pretreat with lemon water :

   • Fill a bowl with cold water and add the juice of half a lemon.
   • Dip the cut artichokes into it to prevent them from oxidizing and turning brown.

Cooking the artichokes

1. Prepare the pot :

   • Bring plenty of water to a boil in a large pot.
   • Add salt, 1-2 cloves of garlic, bay leaves and a little olive oil if desired.
   • If you like, you can also add some lemon juice or lemon slices to the cooking water.

2. Cooking artichokes :

   • Place the artichokes in the boiling water.
   • Reduce heat and simmer for about 25–40 minutes (depending on size).
   • To test for doneness : Pull on an outer leaf – if it comes off easily, the artichokes are cooked.

3. Drain :

   • Carefully remove the cooked artichokes using tongs or a ladle.
   • Place leaves facing down on a kitchen towel to allow excess water to drain away.

Prepare the dip

• Lemon herb dip :
  • Mix yogurt (or crème fraîche) with olive oil, lemon juice and zest until creamy.
  • Season with salt, pepper and stir in chopped herbs.
  • Season to taste and add more lemon or spices if desired.

You can also use other dips, such as aioli (garlic mayonnaise), a vinaigrette with mustard and herbs, or a light vinegar and oil marinade.

Serving & Eating

1. Loosen leaves :

   • Peel off one sheet at a time.
   • Dip the thick end (the lower leaf flesh) into the dip.
   • Peel off the fleshy part with your teeth. The rest of the leaf is fibrous and usually not eaten.

2. Uncover the tender heart :

   • Once all the leaves have been removed, what remains is the so-called “hay” (the fibrous hairs).
   • Carefully remove the hay with a spoon. Beneath lies the tender heart—the most aromatic part of the artichoke.
   • You can cut the heart into pieces as desired and dip it in the dip.

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Alternative: “Carciofi alla Romana” (Roman artichokes)

A popular Italian recipe in which artichokes are stuffed with herbs and garlic and braised in olive oil.

Summary :

1. Clean the artichokes (leave the stem on and peel only a little).
2. Herb filling : Finely chop parsley, mint and garlic, mix with salt, pepper and a little olive oil.
3. Filling : Press the artichoke leaves apart slightly with your fingers and distribute the herb mixture between them.
4. Braise : Place the artichokes in a pot (head up), cover with white wine, water, and olive oil (or about halfway up), cover, and simmer over medium heat for about 30–40 minutes. Check occasionally to see if more liquid needs to be added.
5. Serving : Enjoy warm or lukewarm, preferably with fresh bread.

Storage and tips

• Leftover artichokes : Once cooked, they will keep in the refrigerator for about 2 days in an airtight container.
• Precooked hearts : You can marinate precooked artichoke hearts in oil or freeze them to use in pasta dishes or salads.

Conclusion

Artichokes are not only a real eye-catcher on the plate, but also a true superfood. With their high nutrient content and numerous health benefits, they should be included more often in our diets.

Whether as an appetizer, side dish, or main course – artichokes add variety to the kitchen and delight with their unique flavor. So, what are you waiting for? Add artichokes to your shopping cart and be inspired by the many delicious recipe ideas!