As you recall, last year, every Thursday we did culinary vocabulary. This year, we are going to go in depth with one culinary word from the alphabet, starting with "A."
Today's word is Artichoke
Artichokes are one of those mysterious vegetables that we
know very little about. Physically, they
are a challenge. But when we get to the
heart of the matter, we find a tasty morsel that is good dipped in butter or made into a lovely dip for your favorite crackers.
In 2013 the artichoke was proclaimed to be California's official vegetable. In part this is due to the fact that nearly 100% of the artichokes consumed in the US are from California. Internationally, countries that produce artichokes include Italy, Spain and France. So how is it that artichokes are grown in California? It turns out that the beautiful artichoke was first planted by Italian immigrants in the late 19th Century along the central coast of California. These artichokes are known as Globe Artichokes; the kind mostly commonly seen in the grocery store.
The nutritional benefits of artichokes include an large amount of antioxidants along with Vitamin C, potassium, magnesium, fiber, andprotein.
In 2013 the artichoke was proclaimed to be California's official vegetable. In part this is due to the fact that nearly 100% of the artichokes consumed in the US are from California. Internationally, countries that produce artichokes include Italy, Spain and France. So how is it that artichokes are grown in California? It turns out that the beautiful artichoke was first planted by Italian immigrants in the late 19th Century along the central coast of California. These artichokes are known as Globe Artichokes; the kind mostly commonly seen in the grocery store.
The nutritional benefits of artichokes include an large amount of antioxidants along with Vitamin C, potassium, magnesium, fiber, andprotein.
Artichokes are funny looking! What to do with them? How do we prepare artichokes? We should first start with how to choose a
good one. Pick up the Artichoke and
feel the weight. You’re searching for those that feel the heaviest and firmest.
Now examine the exterior. You’re looking for Globes that have a healthy green
color, compact center leaves and an overall look of freshness, not dried and
wilted.
During the winter months (December to February), if you see Artichokes with a blotchy colored or white-blistered exterior appearance, be sure to try one. The appearance of these Artichokes is the result of exposure to colder temperatures and frost. Connoisseurs believe these “Frost-Kissed” Artichokes are more tender and have more flavor.
Now for the preparation. It isn't so difficult to prepare artichokes. Don't be intimidated. We've included here step-by-step instructions for you, including illustrations.
1. If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.
During the winter months (December to February), if you see Artichokes with a blotchy colored or white-blistered exterior appearance, be sure to try one. The appearance of these Artichokes is the result of exposure to colder temperatures and frost. Connoisseurs believe these “Frost-Kissed” Artichokes are more tender and have more flavor.
Now for the preparation. It isn't so difficult to prepare artichokes. Don't be intimidated. We've included here step-by-step instructions for you, including illustrations.
1. If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.
2. Slice about 3/4 inch to an inch off the tip of the artichoke.
3. Pull off any smaller leaves towards the base and on the stem.4. Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can cut off the stems and peel the outside layers which is more fibrous and bitter and cook the stems along with the artichokes.
5. Rinse the artichokes in running cold water.
6. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.
Now that you prepared your artichokes, here's how you eat them.
How to Eat an Artichoke
Artichokes may be eaten cold or hot, but we think they are much better hot. They are often served simply with melted butter or better yet... homemade hollandaise sauce. Oh, yeah!
1. Pull off outer petals, one at a time.
2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.
Continue until all of the petals are removed.
3. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into melted butter and eat.
There you have it.
Fresh artichokes with melted butter. You certainly can make many kinds of dips, if you like. Maybe a balsamic and olive oil dip, or maybe
a creamy garlic dip. But dont forget the hollandaise sauce. Those sound
great. Be creative.
Next week we will have a new word starting with "B." See you then.
Now go out and make something good.
Next week we will have a new word starting with "B." See you then.
Now go out and make something good.
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