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earthly matters

Artichokes...Rich for Centuries

Originally grown in Ethiopia, artichokes are one of the oldest cultivated plants. As early as the fourth-century, artichokes were used as both food and medicine.

Ancient Egyptian drawings involving fertility and sacrifice often included artichokes. The ancient Greeks and Romans considered them a digestive aid and their consumption was reserved only for the elite. In sixteenth-century Europe, the artichoke was also considered a "noble" vegetable meant only for royals and the rich.

In traditional European medicine, the leaves of the artichoke were used as a diuretic to stimulate the kidneys and to stimulate the flow of bile from the liver and gallbladder. Early in the twentieth-century, French scientists began researching traditional medicinal uses of the artichoke plant. By mid-century, Italian scientists isolated a compound from the artichoke leaf called cynarin. Synthetic cynarin preparations were used as a drug to stimulate the liver and gallbladder and to treat elevated cholesterol from the 1950s to the 1980s until newer pharmaceutical-like statins were developed.

Artichokes...Hidden Health

Artichokes are often regarded as the “vegetable equivalent” to lobster because like lobster, eating an artichoke is labor-intensive, but it is always well worth the effort.

Artichokes are actually an unopened flower bud from a thistle-like plant with the Latin name of cynara scolymus. Each green cone-shaped bud consists of several parts. The outer leaves are tough and inedible. The inner layers, especially the ones closer to the center, offer a delicious, fleshy and tender “meat”. These outer and inner layers are called “chokes”. At the center, artichokes have a round, firm-fleshed base. This meaty base is referred to as the heart. The heart is the sought after part of the entire plant.

Commercially available artichoke “hearts’ come from tiny whole artichokes, which have almost no chokes. Due to the strange appearance of the artichoke, many people have never tried this vegetable in its whole form. This is unfortunate, since the artichoke is not only delectable but it is also a rich source of vitamin C, folate, dietary fiber and a multitude of minerals.

Belgium Baked Artichokes



Fill a large pot with 4 inches of water. Bring water to a boil, then reduce the heat. Put a pinch of salt and 2 chopped cloves of garlic in the water.

Wash and trim 4 artichokes by cutting the tops flat or trimming the leaves with scissors. Put them in the water stem up and cover the pot. Cover and cook gently for about 22-35 minutes or until just tender. Test to see if it cooked by pulling on one of the outer “chokes” or leaves - if it comes off easily the artichoke is ready. Leave the artichokes to cool, placing them upside down on a towel to drain off any liquid.

Preheat the oven to 400 F. Gently spread the leaves out to expose the middle or the “heart”. Use a teaspoon to scrape out the “hair” or fiber. Cut off the stem of the artichoke so they sit upright in a baking dish.

Bake for 10-15 minutes. Drizzle with Romano or parmesan cheese and melt if desired. Once cooked, place on a plate and serve. Have your guests pull the leaves and dip the tender end in the balsamic dip below, or any dip of your choice. Enjoy!

Balsamic Dip



Ingredients:

• 2 organic garlic cloves
• 4 tbsp balsamic vinegar
• ¼ cup organic extra virgin olive oil
• 2 tbsp Dijon mustard
• salt and pepper to taste

Instructions:

In a small mixing bowl or food processor, combine balsamic vinegar, olive oil, mustard and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.