Consider The Artichoke

While cruising the produce aisle of your favorite grocery store, have you ever passed by a display of artichokes and spontaneously reached out and grabbed one? Do you remember what happened? Yikes, right? One of the little thorns at the tips of this odd-looking vegetable may (or may not—maybe it only wanted to attack me!) have pricked you. This more than likely caused you to toss the little bugger back onto the pile of like little buggers and search out a safer, friendlier veggie, like, say, a serene tomato or mundane carrot. And it’s not just the fact that fondling (yes, I said fondle) this strange veggie may cause you harm, but look at the thing! It looks prehistoric! What with its fronds and thistle, its military green armor covering it. If you cross your eyes and look at it from afar, it could pass for a hand grenade. Eat it? I’m taking cover and running away from it!

But don’t judge this book by its cover, or, this veggie by its thorny thistle. Once you get past the look, the pain, and the labor of preparing this guy, it is well worth it. And let’s clear something up right now: This tasty treat is actually a flower. And the part of the artichoke that we eat is actually the plant’s flower bud.

Being a Californian, this time of year I start to see fresh, California-grown artichokes displayed in the produce aisle. Peak picking times are from March through May. And speaking of California, here are some:

CALIFORNIA ARTICHOKE FACTS:

* Nearly 100% of all artichokes are commercially grown in the Golden State
* Approximately 75% of these are grown in Monterey County
* Artichoke is considered the “Official vegetable of Monterey”
* The heart of the industry is located in Castroville, who proclaim that they are the “artichoke center of the world!”
(it says so right on the sign when you enter downtown)
* Every year the artichoke is celebrated with a huge festival in Castroville
* Cooler summers and frost-free winters of the California central coast, with the occasional fog keeping the air moist, are ideal growing conditions for artichokes

But how does one penetrate that armor-plated defense to get to all that goodness inside? I have produced this video to help those willing to venture forth and attack, ahem, I mean, enjoy an artichoke:

HOW TO...EAT AN ARTICHOKE



SOME MORE ARTICHOKE FUN FACTS YOU SHOULD KNOW:

* a member of the thistle group of the sunflower family
* if left to flower, the bud (the part that we see in the grocery) will blossom up to 7 inches and produce a pretty violet flower
* picked by hand and very labor-intensive using a special artichoke knife, a full basket carried by a field worker can weigh 80 pounds
* mentioned in literature as far back as 77 AD
* Spanish settlers brought artichokes to California in the 1600’s
* Marilyn Monroe was once named Artichoke Queen in Castroville, back in 1948

Besides tasting great, artichokes are high in fiber (6g) and have a decent amount of protein (4g). They are also low in calories (hold the butter!) and are a good source of potassium, vitamin C, folate, and magnesium. And speaking of butter…what is the best way to prepare them?

The most common way to eat an artichoke is to pull off the leaves and dip them into either butter or mayonnaise. I like to stay away from those fatty dairy dips and whipped up a tasty sauce made from spicy brown mustard, Dijon mustard, and olive oil. Try it, it may surprise you and it is vegan-friendly.

I absolutely love marinated artichoke hearts, would eat them all day if I could, but don’t because of the sodium. But I do add them to salads and sandwiches. In fact, my latest Veg Out With Mike Video has artichoke hearts in it. Take a look:



For some excellent artichoke recipes and for more information about artichokes, I suggest visiting these websites that I used for research for this post:

Castroville Artichoke Festival Recipes
Gourmet Sleuth
Artichokes.org

I love artichokes. I try to incorporate them into my diet as often as I can. They are loaded with healthy fiber and vegetable protein, and they taste amazing. Okay, you may get pricked and have to put aside some time to prepare them, but they are well worth the effort.

The next time you're cruising your produce aisle, I hope you consider the artichoke. I know I'm going to.


peace,

Mike