Artichoke

Artichoke is a delicacy to be enjoyed in many ways. In fact, wealthy Romans enjoyed artichokes preserved in honey and vinegar and seasoned with cumin, so the treat would be available year round.

This flower bud of the thistle family is high in fibre, potassium, calcium, iron, phosphorus and other trace elements.

It is known to help poor liver function (thus lowering blood cholesterol) and arteriosclerosis. Eaten in abundance in season, it helps the body rid itself of excess water, thereby shifting toxins.  

Choose artichokes with tight, compact leaves, (which squeak when you squeeze them), which are heavy for their size, and with minimal brown spots.

Clever ways with artichoke

• Pulse the heart with green olives to create a tapenade that can be folded into pasta or risotto
•  Drench the heart in garlic butter, sauté with exotic mushrooms, butter and white wine and toss with clams and cream.
•  Make fish parcels with artichokes, sweet potatoes, capers and crème fraiche.
•  Top pizzas with sun-dried tomatoes, rock salt, artichokes, garlic, Parmesan shavings and thyme-oil.
•  Stuff artichokes with wild mushrooms and mascarpone.

How to

Peel artichokes  Hold the artichoke upside down and snap off the stem. With a small sharp knife, cut around the heart (on the base). Cut off all the leaves, trying not to cut into the heart.
Once you have the heart, remove the sharp, hairy part around it. Rub each heart immediately with a lemon to prevent oxidation (discolouration) and put them in cold water, with half a lemon squeezed into the water.
If all else fails, you can use a bought jar of artichoke hearts, but the taste of fresh artichokes is far superior to those that have been pickled.  (Source unknown)