Vegetable of the Month
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Artichoke
The globe artichoke is a variety of a species of thistle cultivated as a food.
The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers, together with many specialized leaves on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form.
The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables.
In the United States, California provides nearly 100% of the U.S. crop, with about 80% of that being grown in Monterey County; there, Castroville proclaims itself to be "The Artichoke Center of the World" and holds the annual Castroville Artichoke Festival.
(August 8-9, 2020)
Artichokes were brought to California by Italian immigrants in the late 19th century, and to Castroville in the 1920s when Andrew Molera planted an acre of artichokes on his ranch. In 1922, Angelo del Chiaro and his cousin leased 150 acres from Molera and expanded the artichoke crop. By 1926, 12,000 acres in California, most of them in Castroville, were dedicated to growing artichokes.
Artichokes can be produced from seeds or from vegetative means such as division, root cuttings, or micropropagation.
The peak season for artichoke harvesting is the spring, but they can also be planted in spring and harvested throughout the summer, with another peak period in mid-autumn.
When harvested, they are cut from the plant so as to leave an inch or two of stem. Artichokes possess good keeping qualities, frequently remaining quite fresh for two weeks or longer under average retail conditions.
Apart from culinary applications, the globe artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large, purple flower heads.
The globe artichoke is a variety of a species of thistle cultivated as a food.
The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers, together with many specialized leaves on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form.
The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables.
In the United States, California provides nearly 100% of the U.S. crop, with about 80% of that being grown in Monterey County; there, Castroville proclaims itself to be "The Artichoke Center of the World" and holds the annual Castroville Artichoke Festival.
(August 8-9, 2020)
Artichokes were brought to California by Italian immigrants in the late 19th century, and to Castroville in the 1920s when Andrew Molera planted an acre of artichokes on his ranch. In 1922, Angelo del Chiaro and his cousin leased 150 acres from Molera and expanded the artichoke crop. By 1926, 12,000 acres in California, most of them in Castroville, were dedicated to growing artichokes.
Artichokes can be produced from seeds or from vegetative means such as division, root cuttings, or micropropagation.
The peak season for artichoke harvesting is the spring, but they can also be planted in spring and harvested throughout the summer, with another peak period in mid-autumn.
When harvested, they are cut from the plant so as to leave an inch or two of stem. Artichokes possess good keeping qualities, frequently remaining quite fresh for two weeks or longer under average retail conditions.
Apart from culinary applications, the globe artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large, purple flower heads.
OLD FASHIONED ITALIAN STUFFED ARTICHOKES
INGREDIENTS:
- 4 artichokes or 1 per person
- 3/4 C ricotta cheese
- 2 cloves garlic, minced
- 1 C fresh breadcrumbs
- 1/2 C grated Parmesan
- 1/4 C chopped parsley
- 1 T olive oil
- 2 T butter
- 2 T lemon juice
- Salt and Pepper
INSTRUCTIONS:
- Mix together bread crumbs, garlic, cheese, parsley, and salt and pepper
- Stir in ricotta until well combined
- Wash and trim your artichokes by slicing off the stem and the tops
- After trimming, place in a bowl of water and lemon juice to keep them from browning
- Then, stuff as much of the filling as you can in-between the petals
- Drizzle with oil and steam in a large pot with steamer basket for 30-45 minutes, or until a knife goes through the center with little resistance
- Place in a baking sheet, drizzle melted butter over the tops and place under a broiler for 5 minutes.
