{"id":3224,"date":"2018-09-14T08:00:38","date_gmt":"2018-09-14T12:00:38","guid":{"rendered":"https:\/\/www.zestedumonde.ca\/avoir-un-coeur-dartichaut\/"},"modified":"2026-01-13T16:15:41","modified_gmt":"2026-01-13T21:15:41","slug":"to-have-a-heart-ichoke","status":"publish","type":"post","link":"https:\/\/www.zestedumonde.ca\/en\/to-have-a-heart-ichoke\/","title":{"rendered":"To Have a Heart-ichoke"},"content":{"rendered":"<h2><strong>Distant Origins<\/strong><\/h2>\n<p>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\u2019s the exotic side of things.<\/p>\n<p>Mentions of artichokes appear in Italy in the 15th century. An Italian condottiere named Filippo Strozzi, cousin of Catherine de\u2019 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.<\/p>\n<p>As the old saying goes, <em>who takes a husband takes a country.<\/em> The new Queen of France brought her eating habits and her cooks with her, and that\u2019s how the artichoke is said to have made its way to France.<\/p>\n<p>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.<\/p>\n<h2><strong>How to Cook It<\/strong><\/h2>\n<p>The big question remains: how do you prepare an artichoke? I asked \u00c9ric, executive chef at Zeste du monde.<\/p>\n<p>\u201cFirst of all, it\u2019s 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\u2019s done when the leaves pull off easily,\u201d he explains.<\/p>\n<p>That\u2019s all there is to it!<\/p>\n<p>\u201cAlmost all parts of the artichoke are edible,\u201d \u00c9ric adds. \u201cOften 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\u2019t edible is the fuzzy interior, called the choke.\u201d<\/p>\n<h2><strong>Simplicity<\/strong><\/h2>\n<p>In \u00c9ric\u2019s 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.<\/p>\n<p>\u201cIt\u2019s 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,\u201d says \u00c9ric.<\/p>\n<p>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.<\/p>\n<p>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!<\/p>\n<h2><strong>When will you try it next?<\/strong><\/h2>\n<h3><strong>Chef\u2019s Simple Vinaigrette<\/strong><\/h3>\n<p>Serves 4<br \/>\nIn a bowl, mix the following ingredients:<\/p>\n<ul>\n<li>3 tbsp olive oil<\/li>\n<li>2 tbsp lemon juice (or lime, or red wine vinegar)<\/li>\n<li>1 finely chopped shallot<\/li>\n<li>1 tsp minced garlic<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<h2>Caroline Cudia for Zeste du monde<\/h2>\n","protected":false},"excerpt":{"rendered":"<p>Distant Origins Did you know that horticulture and botany researchers  [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":3221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorise"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Cook an Artichoke: Chef Tips &amp; Vinaigrette | Zeste<\/title>\n<meta name=\"description\" content=\"Steam artichokes for max flavor: chef-approved 15\u201325 min cook time, how to eat the leaves &amp; heart, plus a simple vinaigrette. 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