ARTICHOKE

Cynara Scolymus - Fam. Compositae

Food Energetics
Temperature: Cool
Flavour: Bitter, salty, sweet
Meridian: Liver, Gall bladder
Quality: Yin and Yang
Element: Fire, Water, Earth
Treatment principles: promotes Qi Circulation, removes Toxins, drains Water

The artichoke is a perennial in the thistle group of the sunflower family (called in latin Compositae family) and is believed to be a native of the Mediterranean and the Canary Islands. In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of 1-1.5m. The "vegetable" that we eat is actually the plant's flower bud. If allowed to flower, the blossoms measure up to 20 cm in diameter and are a beautiful violet-blue color.

History

The artichoke (Cynara scolymus) is the edible flower bud of a thistle-like plant in the sunflower family which is eaten as a vegetable. also called "French artichoke", "global artichoke" and "green artichoke," derives its common name from the Arabic al-khurshuf also meaning thistle, which became articiocco in Italian, and ultimately artichoke.

Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac (as long as they help the liver function, this is a normal consequence from a TCM perspective). In Ancient Greece, the artichoke was attributed to being effective in securing the birth of boys.

Wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that the treat would be available year round.

Beginning about 800 A.D., North African Moors begin cultivating artichokes in the area of Granada, Spain, and another Arab group, the Saracens, became identified with chokes in Sicily. This may explain why the common name of artichoke is derived from the Arab, "al-khurshuf" rather than from the Latin, "cynara.". Between 800 and 1500, it's probable that the artichoke was improved and transformed, perhaps in monastery gardens, into the plant we would recognize today.

Artichokes were first cultivated at Naples around the middle of the 15th century and gradually spread to other sections of Europe.

It first appeared in written English records in the 15th century. Catherine de Médici, who was married to King Henry II of France at the age of 14, is credited with bringing the artichoke from her native Italy to France, where its success was instant. It made its way to America via French and Italian explorers. Now California produces 100 percent of the U.S. commercial artichoke crop, rivaled in popularity only in France and Italy.

Artichokes and health

Energetically speaking, the artichoke's most stellar phytochemical is cynarin, which improves the liver and gallbladder and lowers blood cholesterol levels. Artichokes increase bile secretion and thus may aid digestive disorders marked by poor assimilation of fat.

Artichokes are easy to digest, increase overall energy, and have a neutralizing effect on some toxic substances. In addition, artichokes benefit heart activity and the speed of blood clotting. Some studies suggest that fresh artichokes help control blood-sugars in diabetics.

The artichoke relative milk thistle has similar biochemical properties for people with compromised immune systems or liver dysfunction- especially from alcohol-related liver diseases. This iodine-rich thistle is low in calories and high in fiber, vitamin C, folate, magnesium, chromium, manganese, potassium, iron, and calcium. Although artichokes have a high amount of natural sodium, they are still lower than most processed foods Artichokes are tridoshic (Ayurvedic medicine - Vata, pitta and kapha in equal proportions).

The basic way to cook and eat artichokes

Choose nice firm artichokes that are not turning brown or looking dry. (Usually one artichoke per person is sufficient.)
















 1. Wash artichokes under cold running water.
 2. Pull off lower petals which are small or discolored.
 3. Cut stems close to base. (Use stainless knives to prevent discoloration.)
 4. Cut off top quarter and tips of petals, if desired. (Generally, some people like the look of clipped petals, but it really isn't necessary to remove the thorns. They soften with cooking and pose no threat to diners.)
 5. Plunge into acidified water to preserve color. (One tablespoon vinegar or lemon juice per liter of water.)
 6.Optional: The trimmed artichoke stems are edible. Cut brown end about 1.cm. Peel fibrous outer layer to reach tender green of stem. Stem may be steamed whole with the artichoke. Cut into rounds or julienne for salads or pastas.

      BOIL

      Stand prepared artichoke in deep saucepan or pot with boiling water, 6-8 cm deep. (If desired, oil, lemon juice and seasonings can be added to cooking water.) Cover and boil gently 25 to 50 minutes, depending on size. Stand artichoke upside down on a rack to drain,

      STEAM

      Place prepared artichoke on a rack above an inch or two of boiling water. Cover and steam 25 to 45 minutes, depending on size, or until a petal near the center pulls out easily.

Avoid iron or aluminum cooking pots to discourage discoloration!

Check occasionally to be sure the water is not boiling away, and add more if necessary. Artichokes are fully cooked when a bottom leaf can easily be pulled from the base. (Pressure-cooking is a quick and easy way to prepare artichokes and it usually takes about 15 minutes - we do not recommend micro-waving.)

Serve on a plate with a small bowl of dipping sauce.

It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now. Pull off a leaf, holding it by the pointed end. Put the other end in your mouth and pull it between your teeth, scraping the length of the leaf (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke). The remainder of the leaf is discarded.

If you're provided with a dip such as a vinaigrette or mayonnaise, put a small part of the edible portion of the leaf in the dip and scrape with your teeth as directed above. Don't overdo it on the dip or you won't taste the artichoke.

As you get near the center, the leaves become tenderer and a greater portion of each leaf is edible. Just before you get to the very center, leaves will become almost white with purple tips. Be careful of these leaves because their purple ends are prickly.

When you are near the center, remove any remaining leaves, and you'll see a fuzzy thing called a choke (the undeveloped flower). Scrape it off with a knife or spoon and discard. Under the choke is the heart which many think is the best part of an artichoke (The leaves have a stronger taste than the heart). The heart is completely edible. Cut it up and dip the pieces in the sauce.

Wine enthusiasts recommend foregoing any good wine while eating artichokes. This is due to the chemical changes in the mouth caused by the artichoke which affects the taste buds in most people by enhancing sweet flavors. This change makes food and drink consumed after artichoke to taste sweeter, and as such can significantly change the perceived taste of wine.

Have fun along the way to better health!

Sources:
- http://whatscookingamerica.net
- http://daviswiki.org
- http://www.artichokes.org
- http://homecooking.about.com
- "The new whole foods encyclopedia" by Rebecca Wood

     

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