Distant Origins
Did you know that horticulture and botany researchers are still investigating the origins of artichoke cultivation and domestication? Thanks to references found in oral traditions and ancient texts, researchers estimate its presence as early as the first century CE in Andalusia and Turkey. That’s the exotic side of things.
Mentions of artichokes appear in Italy in the 15th century. An Italian condottiere named Filippo Strozzi, cousin of Catherine de’ Medici, reportedly introduced this vegetable to the court of Florence. It was a culinary love at first sight for the future wife of Henry II.
As the old saying goes, who takes a husband takes a country. The new Queen of France brought her eating habits and her cooks with her, and that’s how the artichoke is said to have made its way to France.
Today, the largest artichoke producers are still in Europe (Italy, Spain, France), but it is also grown in Egypt, China, California, and even Quebec! Indeed, since mid-August, Quebec-grown artichokes have been available at certain markets. Global production currently totals 1.3 million tons per year.
How to Cook It
The big question remains: how do you prepare an artichoke? I asked Éric, executive chef at Zeste du monde.
“First of all, it’s best to steam the artichoke to preserve its aromas and nutritional values. You can use a steamer or a marguerite. Cooking time varies depending on the size of the vegetable, between 15 and 25 minutes. You know it’s done when the leaves pull off easily,” he explains.
That’s all there is to it!
“Almost all parts of the artichoke are edible,” Éric adds. “Often people avoid the leaves, which is a shame. Keep in mind that the base of the leaf is edible, where the white flesh is located. Naturally, the heart is also edible. The only part that isn’t edible is the fuzzy interior, called the choke.”
Simplicity
In Éric’s family tradition, artichokes are served as an appetizer with a vinaigrette. Each person dips the leaf in homemade vinaigrette and scrapes the flesh with their teeth.
“It’s definitely not very glamorous at a business cocktail or a more formal event, but among friends or family, it creates a lovely shared moment. Plus, it prevents wasting half of the vegetable,” says Éric.
Of course, the artichoke heart and base are not to be overlooked. They can be served as a starter or a side dish. In fact, there are many ways to incorporate artichokes into our diet.
Additionally, their nutritional value makes them even more appealing, as they provide a good source of potassium, selenium, copper, fiber, vitamin C, and are rich in vitamin B9. Plenty of good reasons to invite this vegetable to your plate!
When will you try it next?
Chef’s Simple Vinaigrette
Serves 4
In a bowl, mix the following ingredients:
- 3 tbsp olive oil
- 2 tbsp lemon juice (or lime, or red wine vinegar)
- 1 finely chopped shallot
- 1 tsp minced garlic
- Salt and pepper
