There aren’t many things that are better than well prepared fresh young artichoke. And yes, there are more ways to prepare them than simply steaming and dipping the leaves in mayonnaise (although this can be quite tasty). Artichokes grow very well in California. They are actually the immature flowers of a cultivated thistle. However, Italians are the true masters of artichoke cultivation. In fact it was Italian immigrants who introduced this wonderful food to the Americas about one hundred years ago. Lucky for us, artichokes grow very well in California. Artichokes produce two crops each year. The first is in the spring (right now!) and once again in the fall when the weather cools off again.
Artichokes are extremely nutritious. Like their cousin milk thistle, they are strong liver tonics. They help protect the liver from all the toxins that it processes on a daily basis as well as promoting the flow of bile. Instead of spending the big bucks on supplements, try making tea out of leftover artichoke leaves. This even works with leaves that have already been cooked once. The resulting tea is very nourishing.
Artichokes are a source of cynarin, a compound known to lower blood cholesterol levels. Cynarin is so effective that pharmaceutical companies are now duplicating it synthetically and marketing the isolated chemical. Grilled artichoke or little white pill … consumers will choose what they prefer.
Many people are discouraged from buying artichokes because of the high prices in stores. However at the local farmers market organic artichokes can be found for about half the price. Better yet, local farmers grow different varieties than the traditional globe artichoke and some harvest them when they are still quite immature. This means there will be no choke (the fuzzy part) and much more of the leaves are edible. It’s really a win/win situation.
Artichokes can be round, cone shaped, green or purple. All of these are good choices, depending on how you want to present them. There a few things to look for when buying an artichoke. The top leaves should still be fairly compact. If the leaves are opening up more than a little bit this means that the artichoke is close to flowering and will have a bitter and “choky” flavor. However, the flowers that artichokes create are actually very stunning, and some farmers will sell mature artichokes like other decorative flowers. These can be a great addition to any table. Also, the larger the inner white circle on the bottom of the stem, the more heart there will be (and who doesn’t want that?). For the most part, large globe artichokes are best for steaming whole. When trimming artichokes to sauté or add to other dishes, the smaller varieties are more cost effective, because their heart to leaf ratio is much higher.
Like apples, artichokes begin to discolor very quickly once they have been cut into. This is easy to avoid though. After trimming artichokes either soak them in lemon water or rub them with oil. This will stop the reactions that cause discoloration. The stems of most artichokes are edible, and very similar in flavor and texture to the hearts. The skin of the stem is quite bitter however, so it is important to peel it before using.
Knowing that artichokes come from Italy, I asked the crew at Grappolo’s to prepare some of their finest artichoke dishes. In usual Grappolo fashion they didn’t disappoint. I was very impressed by their Shrimp and Artichoke Pasta. Chef Leonardo uses his homemade artichoke paste to create this intensely flavored pasta dish. I love strong flavors so trust me when I say that there was nothing subtle about this one. I’ll be back very soon for another helping. If pizza is your thing be sure to try the simple and satisfying Artichoke and Caper Pizza. Grappolo is located at 3687 Sagunto St in Santa Ynez.