Artichoke Castel

Properties

Artichoke is rich in potassium, manganese, phosphorus, iron and vitamins A, BI, B2 and C.

Scientific and botanical name

Cynaria scolymus.

Origin & Culture

It would be native of North Africa, Egypt or Ethiopia. In 1532, we find the first mention of the artichoke in Avignon, from where it is spread in Languedoc. The tradition wants that its introduction in France is linked to the character of Catherine de Médicis, who was very fond of artichoke funds.

Preparation advice

Large artichokes are cooked in boiling water and eaten with a vinaigrette. The bottoms are mostly served stuffed, in salads or as a garnish for hot or cold dishes. Canned bottoms should be rinsed well before use.

Home preservation

Artichokes can be stored for a few days in the refrigerator or with the stem dipped in water, like a flower. The bottoms can be frozen easily. It is recommended to blanch them for one minute or to soak them for a few minutes in lemon or salted water with a spoonful of white vinegar to keep their color.
Once cooked, it is preferable to consume them very quickly otherwise the artichoke tends to oxidize