Artichoke

What Is Artichoke?

Artichoke (Cynara cardunculus), from the daisy family, is a vegetable whose unopened flower bud is eaten. It originates from the Mediterranean; in Turkey it grows abundantly, especially in the Aegean region, during the spring months.

The fleshy leaf bases and the "heart" in the center are eaten; the fuzzy choke inside the leaves is not consumed and must be removed. It has a slightly bitter taste, close to that of peanuts.

Artichoke's Nutritional Values

Artichoke contains relatively high fiber compared to other vegetables; 100 g carries about 47 kcal of energy and 5.4 g of fiber. It's rich in folate and potassium, and also contains magnesium.

What Are the Benefits of Artichoke?

With its high fiber content, artichoke is one of the vegetables that stands out as part of a balanced diet. Research continues into the plant compounds it contains (e.g. cynarin); these studies have not yet turned into a general health recommendation.

This information is general; artichoke is a food, not a substitute for medical treatment.

How to Choose Artichoke

Fresh artichoke has tightly closed leaves, feels heavy, and has a crisp stem; opened-up leaves indicate staleness.

• Leaves should be tightly closed; loose, opened leaves have lost their freshness.
• A light squeaking sound when squeezed by hand is a sign of freshness.
• The cut stem end should look moist and green, not dried out.

How to Store Artichoke

Artichoke stays fresh in the fridge for 3–4 days after the stem is cut and it's placed in water. Cleaned artichoke hearts can be kept in lemon water and frozen for long-term storage.

Using Artichoke in the Kitchen

Artichoke is put to use by boiling, slow-cooking it with olive oil, or picking out the hearts and sautéing them. Since it darkens quickly after cutting, keeping it in lemon water is important.

How to Clean Artichoke

The tough outer leaves are pulled off, the stem is peeled, and the top is cut; the fuzzy choke in the center is scraped out with a spoon. The cleaned artichoke is immediately dropped into lemon water to prevent darkening.

What Recipes Is Artichoke Used In?

Artichoke with olive oil, artichoke with broad beans, stuffed artichoke, and artichoke soup are among the most well-known recipes. The hearts are also often used in salads and meze.

Frequently Asked Questions

What is artichoke good for?

Artichoke is rich in fiber, folate, and potassium, and is among the vegetables that stand out as part of a balanced diet. It is a food; it does not claim to cure any illness.

Which part of the artichoke is eaten?

The fleshy leaf bases and the heart in the center are eaten; the tough outer leaves and the fuzzy choke are discarded.

Why does artichoke turn dark?

Certain plant compounds in artichoke oxidize and darken on contact with air; keeping it in lemon water after cutting slows this reaction.

Is canned artichoke as nutritious as fresh?

Canned artichoke is a convenient alternative, though some vitamin C may be lost during processing; even so, it retains most of its fiber and mineral content.

Can artichoke be eaten raw?

Young, small artichokes can be thinly sliced and marinated in lemon to be eaten raw; mature artichokes are eaten cooked because of their toughness.