THE AMAZING ARTICHOKE

Artichoke varieties come in an array of amazing colours, with leaves that can be green, violet, or even bronze.

As we approach mid-October in Melbourne, the ‘Green Globe’ variety is nearing the end of its season. Yet, the heads remain tight, heavy, and compact—clear signs of freshness. Luckily for me, the green artichoke I picked didn’t have a hairy choke. However, as the season progresses, the chances of encountering a hairy choke increase.

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In their prime, young artichokes either lack chokes entirely or have a small, easily removable one. As they mature and approach the end of their season, the inedible, hairy choke becomes more prominent, forming part of the seed body. This transformation occurs when artichokes are left to ripen fully on the plant.

Meanwhile, the violet-tinged variety have been in my favorite vegetable stall at the Queen Victoria Market for weeks now. These will remain in season a bit longer, as long as the weather stays cool. Be cautious when handling them, though—their spiny leaf tips can be quite prickly!

For green artichokes, autumn is truly their time to be at their best. Regardless of the variety, I always look for artichokes that are compact and tightly closed, steering clear of any that appear open, dry, or curled at the edges.

Artichokes are a seasonal delight, and choosing the right ones ensures they’re as delicious as they are beautiful.

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When I purchase any variety of artichokes I always select artichokes that are compact and avoid opened out artichokes with curled or dry looking leaves.

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Once stripped of its outer fibrous cover, the top of the stem, is very tender and tasty.

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Stuffed artichokes should always be upright in the saucepan and have the cooking liquid three quarter -way up. Sometimes I cook potatoes with artichokes to prop them upright.

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For recipes with artichokes see:

A QUICK PASTA DISH for Spring: artichokes, asparagus, peas

Artichokes From the Growers

Carciofi (Artichokes and How to Clean Them and Prepare Them for Cooking)

Carciofi Farciti (Stuffed Artichokes: with Meat and with Olives and Anchovies)

Carciofi Imbottiti (Stuffed Artichokes)

Stuffed Artichokes with Ricotta and Almond Meal

PASTA ALLA FAVORITA (Pasta with artichokes, broad beans, peas alla favorita)

Carciofi (Artichokes)

Carciofini Sott’ Olio (Preserved Artichokes in Oil)

Globe Artichokes and Jerusalem Artichokes

When artichokes are in season, I obviously cannot get enough of them.

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GLOBE ARTICHOKES AND JERUSALEM ARTICHOKES

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Gluten intolerance – myth or misunderstood?

Saturday, The Age, June 28, 2014

Andrew Masterson

For complete article, see link at the bottom of this post.

This is a very interesting article about gluten being the possible cause of intestinal problems (celiac disease) and the relationship of intestinal problems and FODMAP (The acronym stands for “fermentable oligo-saccharides, disaccharides, mono-saccharides and polyols).

If I eat artichokes, I get cramp and wind’.

But, what type of artichokes?

There are two types of artichokes, the leafy Globe artichokes and the tuber Jerusalem artichokes. Globe artichokes have NO relation of the tuber-like, Jerusalem artichoke.

In my experience problem “artichokes” are more than often he tuber variety, the Jerusalem artichoke.

In many other cultures when one mentions “artichoke”, Globe artichoke is the one that they think of. The Globe artichoke is considered to be the ‘true’ artichoke – one of a large member of the thistle family. Globe artichokes are beneficial – liver, kidneys.

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The tuber artichoke contains a surprising lack of starch, but is rich in the carbohydrate (76% inulin), which is a polymer of the monosaccharide fructose. Also if they are stored for a length of time they convert their inulin into its component fructose and this is the possible offending factor.  T

The Jerusalem artichoke grow as tubers  of tall, herbaceous perennial  plant that grows up to 3 m high with a yellow flower like a sunflower and this is why the tubers are also referred to as a sun-choke. In Italy the tubers are called Girasole- sunfllower because of  the plant’s resemblance to sunflowers.

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As a person who appreciates and offers stuffed Globe artichokes to many friends during the artichoke season, I want them to know that they are not likely going to suffer.

REFERENCES

Low FODMAP Food: www.StephanieClairmont.com

Gluten intolerance – myth or misunderstood?

Recipes for stuffed artichokes on All Things Sicilian and More:

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