Artichokes the size of a cabbage 8 to 10 inches big 

Today we are talking about an extremely well-known vegetable, originating from the Mediterranean basin and already cultivated by the Romans, Egyptians and Greeks: the artichoke! If you also like them and are curious to know some more news about artichokes, their properties and ways to cook them, read on!

Artichokes are vegetables grown mainly for food, but also the subject of particular attention by natural medicine; the European country where they are most cultivated is undoubtedly Italy, especially in Sardinia, Sicily and Puglia. The artichokes consist of a straight stem (from which intense green leaves sprout) that ends with a more or less roundish part, formed by a tender and fleshy heart and covered with many modified leaves (called bracts), which basically perform a protective function and have a green-violet appearance.

There are many nutritional properties of artichokes:

The leaves are rich in calcium, potassium and iron and are used to prepare decoctions and herbal teas. Artichokes are very rich in fiber and potassium. The heart of the flower head is composed in greater percentage of water, sugars and proteins, as well as minerals such as potassium, sodium and calcium, amino acids, vitamin C beta carotene and folic acid. The beneficial effects of artichokes are largely due to two substances, routine and cynarine: The first is an antioxidant flavonoid that helps strengthen capillary walls. The second is a polyphenol with the strong ability to stimulate the production and excretion of bile, promote diuresis and digestion of fats; It has also been shown to have a strong purifier on the liver (especially with regard to alcohol). Like most vegetables, being basically made up of water, fiber and mineral salts, artichokes are extremely light and low-calorie, perfect for any diet: 100 grams provide only 47 calories, so they can be consumed in peace, provided they are cooked in a healthy way.

There are many types of artichokes that arrive on the stalls of markets, coming from Puglia, Sicily, Sardinia, Campania and Lazio; Basically we can divide them into two varieties:

Autumn: production is concentrated in October-November and continues in spring until May. It is characterized by a medium-small flower head, and often by the presence of thorns (Sardinian, Ligurian and Palermo thorny).

Spring: production is concentrated from February-March until May-June, and takes place in the central northern coastal areas. These artichokes, among which we also find the famous Roman "mammola", are characterized by a spherical flower head, very developed, and do not have thorns. Regardless of the season and origin, it is always very important to buy fresh artichokes, in perfect condition:

Choose those with the tip still tightly closed (in the old ones the latter tends to open). Make sure that the outer leaves are a beautiful dark green, and do not have spots or dents. Remember that the stems must be firm. Squeeze the artichokes between your fingertips: if they resist they are fresh. Before being cooked in any way, remember that artichokes should be well cleaned, possibly wearing gloves, as they tend to stain your hands: Delete the tip. Remove the harder outer bracts. Cut the stems and store them, removing the last third and the outermost part. Remove, where present, the internal hair. Remember that the substances contained in artichokes in contact with the air oxidize, making them dark: you can overcome the problem by immersing them in a basin containing water and lemon once cleaned.

Now that you've learned how to clean them, are you ready to get in the kitchen?

Artichokes can be prepared in dozens of different ways, as well as left raw, finely cut and salted, seasoned with oil and lemon. Today I offer you 3 recipes that everyone really likes!

Artichokes alla Giudia:

Peel the artichokes and immerse them whole in lemon water. After about 10 minutes, drain them and beat them together to enlarge the leaves. Dip them, with the stem upwards, in a pot with high edges full of extra virgin olive oil, over moderate heat. After about 15 minutes, drain and leave upside down on absorbent paper. Turn them and crush them with a fork, so that the leaves spread "rose". Add salt, pepper, sprinkle with a little fresh water and dip them back in boiling oil for about 1 minute. Once well drained your artichokes will be ready!

Roman artichokes

Clean the artichokes, enlarge them slightly and remove any hair in the center. Put them in water and lemon. Chop with a knife some mint leaves and a peeled clove of garlic. Add salt, pepper and mix well.

Stuff the artichokes after draining them well and massaging them with salt and pepper. Put them upside down in a pan, to which you will add oil, a little extra virgin olive oil and water, until they cover until the beginning of the stem. Cover with a lid and cook about half an hour over low heat. When the water has been consumed, the artichokes will have become tender and ready to serve on the table.

Artichokes in batter.

Pour into a bowl about 6 tablespoons of flour. Add sparkling water or beer, until it forms a creamy batter. Let it rest for half an hour.

Clean the artichokes well, cut each into 8 wedges and immerse them in water and lemon. Drain and, after drying them well, dip them in the batter. Pour them into plenty of hot oil and brown them on both sides.

Drain, put them on absorbent paper and serve as soon as possible.

Compared to other vegetable plants, the artichoke is characterized by being a perennial plant, so it is not the classic plant to be sown every year, the artichoke field lasts for several years after planting. Artichokes require space, so they are not ideal for very small gardens, although it is worth experiencing even on a small scale the thrill of seeing this magnificent and delicious flower sprout. The artichoke is a plant that prefers a mild climate, which does not have temperature changes or too harsh winters. Excessive frost can harm the plant. It tolerates heat and summer drought well, coping with the dormancy phase. It requires good sun exposure. Artichokes require space: they are planted in the garden in rows one or two meters apart, leaving a meter between one plant and another. This planting pattern considers both the size of the plant and the fact that it is a cultivation that lasts more than a year. In fact, it is necessary to calculate the development of the plant over the years, in order to plant an artichoke field designed to last over time.

There are several varieties of artichoke cultivated, we remember some interesting for quality and typicality. The choice of the type of artichoke should be guided on the one hand by your tastes, on the other hand it is also advisable to take into account to select varieties resistant to diseases, with a view to cultivating an organic vegetable garden.

Roman artichoke. Late spring variety, it requires a mild and dry climate and the flower heads are harvested until spring. This type of artichoke is a helpless cultivar (without thorns).

Violet artichoke of Chioggia. Variety of spiny artichoke with a tapered shape, excellent vegetable to eat raw.

Artichoke Sant'Erasmo. Type of Venetian artichoke tender and fleshy, it is delicious to make fried in batter.

Artichoke of Paestum. Artichoke from Campania round and without thorns, is recognized by the IGP sticker.