Jacob Douglas
c0741156
CLN 1133
Food fundamentals
Alastair MacKay
Vegetable Classification
11/21/18
The common artichoke, also known by its scientific name cynara scolymus was originally a European plant that was cultivated for its almost thistle like, green flower heads. The vegetable is considered to be in the dicotyledons classification of vegetables . An artichoke is a vegetable and is not to be confused as a fruit even though the edible part of a artichoke is technically the flower of the artichoke plant. An artichoke is immature thistles that are picked early, prior to the flowering stage of the plants growth stage. The artichoke is the base of the leaves of the artichoke. Artichokes can be purchased fresh, canned or jarred in water with citric acid and salt. The last two being much more soft then the first two.
An artichoke consist of six parts; the stem, heart, centre choke, inner petals, Outer petals and thorns. Although the only part that is consumed is the base of the petals, the centre of the stem and the heart of the artichoke. The rest of the artichoke is discarded.
Artichokes are described with having a mild flavour that has been described as celery with a lemony taste. People also describe artichokes as having a flavour profile similar to Brussels sprouts without the bitterness of Brussels sprouts. Its texture is described as soft, tender and juicy with a sweeter flavour profile.
To prepare an artichoke, start by first cutting off the thorns on the tips of the petals using kitchen sheers. Then remove the top, about ¾ to 1 inch off the artichoke using a serrated knife. Next take off the small pet alas that are along the base. Cut off the excess portion of the stem leaving about an inch on the artichoke. Rinse off the artichoke and cook according to your recipe.
The artichoke is believed to come natively from the Mediterranean and the Canary Islands. Artichoke origins date as far back as 371 bc where a plant biologist known as Theophrastus wrote about them being grown in Italy. The ancient Greeks and romans considered the artichoke plant a delicacy as well as an aphrodisiac. The romans also believed that artichokes attributed to securing the birth of boys over girls. In the early 16th century Catherine de Medici introduced king Henry the second and subsequently England to artichokes making the popularity soar. In the 1800s French immigrants coming into the USA brought artichokes with them when the were settling in Louisiana territory where they quickly spread across the street and are now cultivated in California.
Artichokes are available twelve months a year with a peek season of spring and fall, with most artichokes being cultivated and grown in California. Which attributes to almost one hundred percent of all artichokes used in the United States and Canada.
Artichokes are full of many health benefits. The artichoke is full of antioxidants, dietary fibre and folic acid. Artichokes are great foods for your brain, liver , cholesterol, and blood pressure. The vegetable is also a good source of folate. The are rated number 7 on the USDA’s top 20 antioxidant rich foods. For every artichoke you eat you get twelve percent of your daily dietary fibres two percent of your daily carbohydrates, with only 25 calories.
Artichokes are mainly used In dips such as spinach artichoke dips. However they can also be roasted and served. They are used in dishes to add textures and colour because of the big green aspects.
The first recipe I have chosen is a simple roasted artichoke recipe that pays homage to its Mediterranean beginnings. The ingredients are 3 large globe artichokes 3 tsp lemon juice, Salt and black pepper, Extra virgin olive oil, 6 garlic cloves, peeled, 1 small shallot, thinly sliced, 1 tbsp capers, Crumbled feta cheese to taste. Clean and cut the artichoke. Lightly oil and season with salt and pepper. Put one glove of garlic into the centre and roast until fork tender. Add lemon juice to taste and season with feta, shallots and capers.
Recipe two is grilled artichokes. For it you need 2 large artichoke 1 lemon, quartered 3/4 cup olive oil 4 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown. Boil until tender. Then cook on grill. Add the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes.
Recipe three is stuffed artichokes. For this recipe you need Ingredients 2 (approximately 1-pound) artichokes, washed and dried (Lyons if possible)juice of 3 lemons, divided (about 1/2 cup)1/2 cup plus 3 tablespoons unsalted butter6 tablespoons shallots, finely chopped3 tablespoons garlic, minced 1/3 cup dry white wine 3 1/4 cups fresh breadcrumbs 1/3 cup Italian parsley, finely chopped 2 tablespoons Parmesan cheese, finely grated sea salt and freshly ground black pepper Steam the artichokes until they are cooked around 80 percent. While they are cooking melt the butter in a large sauté pan over low heat let it brown. Add the shallots and garlic until soft pour in lemon juice and wine. Add breadcrumbs and parsley. Set aside. Then using a knife and spoon making a whole in the centre of the artichokes fill it with the stuffing. And sprinkle the top with Parmesan cheese and breadcrumbs. Bake until the breadcrumbs become golden brown.
The fourth recipe is braised artichoke hearts. The Ingredients are 2 whole lemons (for maintaining artichokes' color) 4 large or 12 small artichokes (2 pounds; 1kg) 1/4 cup (7g) minced flat-leaf parsley leaves 2 tablespoons minced fresh mint leaves 2 tablespoons minced fresh oregano leaves 3 medium cloves garlic, minced 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling 1/4 cup (60ml) dry white wine Kosher salt and freshly ground black pepper. Fill a large bowl with water; halve and squeeze 2 lemons into it. Trim artichokes and remove all inedible parts.. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.In a small bowl, stir together parsley, mint, oregano, and garlic. Rub concave side of each artichoke heart with herb mixture, packing it into any leafy crevices. Set aside remaining herb mixture. Add olive oil and wine to a pot just large enough to hold all the artichokes closely side by side, so that they can sit flat with their stem sides up. Arrange artichokes in pot and season with salt and pepper. Bring pot to a simmer over medium-high heat, then lower heat to a bare simmer, cover, and cook until artichokes are fork-tender, 20 to 30 minutes. (Smaller artichokes may not take as long.) Remove from heat and transfer artichokes to a platter, stem sides up. Drizzle with cooking juices, along with some fresh olive oil and a light sprinkling of reserved herb mixture. Serve warm or at room temperature.
The last recipe is spinach artichoke dip. 1/2 cup fat-free sour cream 1/4 teaspoon freshly ground black pepper 3 garlic cloves, minced 1 (14-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry1 (8-ounce) block 1/3-less-fat cream cheese, softened 1 (8-ounce) block fat-free cream cheese, softened 6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups) 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup). Preheat oven to 350°.
Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.
In conclusion artichokes May look funny at first but they are a great source of many nutrients that are healthy for any diet.
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