Artichokes

By Veronica Sliva

Artichokes have a lot going for them. Not only are they delicious, but they are a dieter’s delight.

You could say that globe artichokes have been nipped in the bud. For it is the succulent flower bud of this perennial member of the thistle family that we enjoy so much. Artichokes have a lot going for them. Not only are they delicious, but they are a dieter’s delight: one 12-ounce artichoke has only 25 calories. Fresh artichokes are loaded with potassium, phosphorus and vitamins A and C, and are high in fibre.
Types of Artichokes
Lyon is round in shape, very large and heavy with tight, compact leaves. Its flavour is very mild without the bitterness some artichoke varieties can have.
Fiesole is more square-shaped with a deep red colour and a nutty flavour.
Anzio ranges in size from medium to large. They are traditionally stuffed and baked.
Campania is the world's largest red artichoke; some weigh over two pounds.

Availability
Artichokes are available throughout the year but peak seasons are spring (March through May) and fall/winter (September through December).

Buying and Storing
Look for artichokes that have the most vibrant colour with tightly closed leaves. Some have a copper or brownish tinge. This is usually caused by a light frost, which enhances its flavour. Avoid artichokes that are starting to open. This indicates that they are not fresh. The sweetest artichokes usually have compact heads and bottom leaves that break off with a definite snap. An artichoke should feel heavy for its size.

When purchased, Artichokes can be kept for up to one week at 40 degrees, unwashed, in bags or the container in which they were packed.

Preparation
1. With a serrated knife, remove the sharp outer top leaves by cutting about a quarter of the artichoke from the top.
2. Rinse well and soak for a few minutes in acidulated water to prevent artichokes from becoming discoloured and brown from exposure to air. Acidulated water is made by adding 25 ml (1½ tablespoons) of vinegar or 45 ml (3 tablespoons) of lemon juice (lime juice can be substituted) to a litre of water.
3. Trim the base so that the artichoke stands up straight.

Eating an Artichoke
Artichokes can be boiled or steamed until the bottoms are fork-tender, then served with hollandaise sauce, melted butter or mayonnaise. They can also be stuffed and baked.

Pull off a leaf and dip the widest end into butter or sauce. Pull the leaf through your teeth, taking off the tenderest part. Discard the rest of the leaf. Continue with other leaves. As you get closer to the heart, remove the tiny leaves and the hairy choke from the heart. The rest is entirely edible.


Roasted Artichokes with Lemon-Saffron Mayo
Yield: 4

EASE OF PREPARATION: Easy
Ingredients:
Roasted Artichokes with Lemon-Saffron Mayo

* 4 medium artichokes
* 2 lemons
* 3 tablespoons extra virgin olive oil(45ml)

Roast Garlic

* 1 whole garlic bulb
* 2 teaspoons olive oil
* 1 thyme sprig


Directions:
Roasted Artichokes with Lemon-Saffron Mayo

1. Snip the exterior leaves of the artichokes. Cut in half lengthwise and clean out the hay. Drop into pot of water and squeeze in lemon juice. Keep the artichokes submerged in the water so that they don’t discolour. Set aside for 1 hour.

2. Next, on a sheet of foil place some roasted garlic (see recipe below), top with artichokes and sprinkle with more garlic, oil and salt. Close foil leaving room for steam to vent. Repeat until all of the artichokes are foiled.

3. Prepare the barbecue for indirect grilling. Preheat the grill to medium high heat. Place the artichokes on the side of the barbecue that is off. Close the lid and grill using indirect heat for approximately 30 minutes. Don’t let the temperature on the barbecue exceed 400°F/200°C. Remove.

Roast Garlic

1. Cut the top off garlic bulb just enough to expose the cloves. Prick with a fork the flesh of the garlic. Drizzle with olive oil and top with 1 thyme sprig. Wrap securely in foil. Place over low heat and cook for 15 minutes or until garlic is tender.

Herb Baked Artichokes
Yield: 6

Preparation time: 40 minutes
Ingredients:
Herb Baked Artichokes

* 12 small artichoke
* 2 tbsp olive oil
* 6 cloves garlic, halved
* 2 small sprigs thyme
* 2 small sprigs rosemary
* salt and pepper


Directions:
Herb Baked Artichokes

1. Preheat the oven to 375 degrees F.
2. Clean and prepare the artichokes and slice them in half lengthwise. Rinse and dry. Put the halves on a large square of foil. Rub each artichokes half with oil and put half a clove of garlic into 12 of the halves and put the herb sprigs on top. Season with salt and pepper. Close each seasoned half with an unseasoned one for form a whole. Close the foil package and set in the oven to bake.
3. Serve hot or warm with lemon wedges and olive oil.

Artichokes With Three Dipping Sauces
Yield: 4

per serving: 85 calories; 0 grams fat; 6.8 grams protein; 20.4 grams carbohydrates; 10.2 grams fiber
Ingredients:
Artichokes With Three Dipping Sauces

* 4 x artichokes (10 to 12 ounces each)


Directions:
Artichokes With Three Dipping Sauces

1. Wash artichokes under cool water. Snap off tough outer leaves close to the stem until you see pale-green layers. Use kitchen shears to cut off the sharp tips from all exposed leaves; you will only need to trim about half an inch. Using a sharp paring knife, slice off enough of thick stem to form a flat base so the artichokes sit upright in the steamer basket and on the plate.
2. Place artichokes in a steamer basket in a large covered pot with 1 to 2 inches of water (water should not come above basket). Steam until the tip of a paring knife meets no resistance when inserted into the stem end of the artichoke, 25 to 35 minutes (depending on the size and toughness of artichokes). Serve with desired sauce.