Artichokes

The artichoke is a vegetable of Mediterranean origin, derived from the thistle-like plant Cynara cardunculus. The most commonly eaten parts are the fleshy heart and the tender base of its scaly leaves. The flavour is mildly bitter with a subtle nutty and sweet note. In the kitchen, artichokes are boiled, grilled, braised or roasted, and used in salads, pasta dishes, risottos, baked recipes and on pizza. Younger, smaller specimens can be eaten raw. They are an excellent source of dietary fibre, vitamin C, folate and antioxidants. Artichoke paste and tapenade are also popular as spreads or accompaniments to antipasti platters.