Artichokes are probably one of the most underused vegetable around. When most people think of an artichoke they instantly think “Artichoke Dip” – but not much more.
What many don’t know is that artichokes are one of the most nutrient dense vegetables around. There are 16 essential nutrients in a mere 25 calorie medium artichoke. This is important news for those with celiac disease or on a restricted diet due to food allergies since eating this power packed vegetable is an additional way to get bonus vitamins and nutrients in order to maintain optimal health.
Ways to cook an artichoke:
There are many ways to cook and enjoy artichokes. Since they can be eaten hot or cold, make sure you make extra since they make perfect gluten and allergen free snacks or salad toppings for the days to come.
Boiling or steaming. These are the two easiest ways to cook an artichoke. Either way, the top of the artichoke should be trimmed, and the base of the stem should be removed. Artichokes should be boiled in 2-3 inches of water, top up, until the stem is soft. Drain well upside down to remove all excess water prior to eating. Artichokes should be steamed in a basket for about 40 minutes, or until the leaves can be pulled away effortlessly.
Grilled. Anything grilled is the way to go when eating gluten or allergen free since it is easy to abandon heavy sauces and batters prevalent with other cooking methods. To grill artichokes, steam them first for about 30 minutes, then cut them in half lengthwise and remove the “choke” or the fuzzy inedible center. Marinade overnight in a favorite marinade, and grill them on both sides, while basting often, until brown.
Stuffed & Roasted. Artichokes are fantastic stuffed with other vegetables or rice and roasted to a golden brown.
Some interesting facts about artichokes include:
So many ‘chokes, so little time: There are 50 varieties of artichokes grown worldwide.
Marilyn Monroe loved artichokes! Marilyn Monroe was crowned the first Queen of Artichokes in Castroville, California in 1947 which is known as the “Artichoke Capital of the World”.
Flower-Power: Artichokes are the unopened flower bud of a thistle plant.
High and Tight: Choose artichokes that have compact, tightly closed heads.
Stainless is Painless: Use only stainless-steel knives and cookware when preparing artichokes. Cast iron, carbon steel and aluminum will discolored the vegetable within seconds. Note that artichokes will darken somewhat in any situation, but this will not affect the flavor or integrity of the vegetable.
Sweet and Salty: When cooking artichokes add a little sugar and salt to the water. This will help obtain a better flavor and will help them retain their color a bit better.