Globe Artichoke
Scientific Name: Cynara cardunculus var. scolymus
Flavour: The globe artichoke has a distinct and slightly nutty flavor with a hint of bitterness. The edible part is the fleshy base of the bracts and the tender heart, which offers a delicate and buttery taste.
Growing Season: Globe artichokes are perennial plants that thrive during the spring and early summer months. They are typically planted in early spring or late autumn, depending on the climate, and harvested in late spring to early summer.
Native Region: The globe artichoke is native to the Mediterranean region, including parts of Europe and North Africa. It has been cultivated for centuries and is now grown in various countries, including the British Isles.
Traditional Recipe: Stuffed Artichokes
Ingredients:
Fresh globe artichokes (1 per person)
Bread crumbs (about 1 cup)
Parmesan cheese, grated (about 1/2 cup)
Garlic cloves, minced (2-3 cloves)
Fresh parsley, chopped (about 1/4 cup)
Lemon juice (1 lemon)
Olive oil
Salt and pepper to taste
Instructions:
Prepare the artichokes by removing any tough outer leaves and cutting off the top quarter of each artichoke.
Steam the artichokes until tender, about 30-40 minutes. You can also boil them in salted water until tender.
While the artichokes are cooking, prepare the stuffing. In a bowl, combine the bread crumbs, Parmesan cheese, minced garlic, chopped parsley, lemon juice, and a drizzle of olive oil. Mix well.
Once the artichokes are cooked, carefully remove the center leaves and the fuzzy choke to reveal the heart.
Stuff the artichoke cavities with the bread crumb mixture, pressing it firmly into each artichoke.
Drizzle the stuffed artichokes with olive oil and season with salt and pepper.
Place the artichokes in a baking dish and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes or until golden brown on top.
Serve the stuffed artichokes as a delicious and satisfying appetizer or side dish.
Health Properties: Globe artichokes are low in calories and rich in dietary fiber, antioxidants, and various minerals. They are known for their potential liver-protective and cholesterol-lowering properties. Artichokes are also a good source of vitamins C and K, folate, and potassium.
Growing Technique:
Location: Globe artichokes thrive in full sun and well-drained soil. Choose a location that receives at least 6 hours of direct sunlight per day.
Soil Preparation: Artichokes prefer fertile, loamy soil with a pH level between 6.0 and 7.5. Amend the soil with organic matter, such as compost or well-rotted manure, to improve its fertility and structure.
Planting: Start artichokes from young plants or root divisions rather than seeds, as they are challenging to grow from seeds. Space the plants about 3-4 feet apart to allow enough room for their large size.
Watering: Provide regular watering to keep the soil evenly moist but not waterlogged. Artichokes have deep roots and can tolerate drought conditions, but consistent moisture will promote better growth and yield.
Maintenance: Remove any weeds around the artichoke plants to minimize competition. Mulching can help retain soil moisture and suppress weed growth.
Pests and Diseases: Artichokes can be susceptible to aphids and slugs. Monitor the plants regularly and use appropriate organic pest control methods if necessary. Good air circulation and proper spacing can help prevent fungal diseases.
Harvesting: Harvest the globe artichokes when the buds are still tight and before they start to open. Cut the stem below the bud, leaving about an inch attached. Use a sharp knife to prevent damaging the plant.
Storage: Fresh artichokes are best enjoyed immediately, but they can be stored in the refrigerator for a few days. To preserve artichoke hearts, blanch them briefly in boiling water, cool them in ice water, drain, and store in airtight containers in the freezer.