Page Contents
Artichokes are a popular and versatile vegetable that can be enjoyed in a variety of ways, from steaming and grilling to roasting and frying. However, not all artichokes are edible. In fact, some artichokes are grown specifically for their ornamental value and are not intended for consumption. If you’re a fan of artichokes, it’s important to know which varieties are safe to eat and how to cook them properly. In this article, we’ll look at the different types of artichoke and which ones are edible. We’ll also give you tips on how to cook and serve artichokes to help you get the most out of this delicious vegetable.
The artichoke plant: A brief overview
The artichoke plant is a type of thistle native to the Mediterranean region. The edible part of the artichoke is the immature flower bud, which is harvested before it has a chance to flower. Artichokes are grown in many parts of the world, including Europe, North Africa and North America. The plant itself can grow up to five feet tall and has large, spiny leaves that can be up to two feet long. The flower buds are usually harvested by hand and can vary in size and colour depending on the variety. A good source of fibre, vitamin C and antioxidants, artichokes are often used in Mediterranean cuisine. Understanding the artichoke plant and how it produces its edible flower buds can help you better appreciate this delicious vegetable and its different varieties.
Edible artichoke varieties
There are many different types of artichoke, but not all are edible. The most commonly consumed artichokes are the globe artichoke and the baby artichoke. The globe artichoke is the larger of the two and is what most people think of when they hear the word ‘artichoke’. The globe artichoke is usually harvested when it is still green and has a firm, compact shape. When cooked, the outer leaves of the globe artichoke are removed to reveal the tender, meaty heart, which is the most prized part of the vegetable. Baby artichokes are smaller and more tender than globe artichokes. They are harvested when they are young and have not yet developed a large, fibrous choke. Baby artichokes can be eaten whole and are often used in salads and other dishes. There are other types of artichoke, such as the spiny artichoke and the Jerusalem artichoke, but these are not usually eaten and are grown for ornamental or medicinal purposes.
Inedible artichoke varieties
While globe and baby artichokes are the most commonly consumed varieties, there are other artichokes that are not intended for consumption. One such variety is the spiny artichoke, which is often grown for its ornamental value. The spiny artichoke has sharp, spiny leaves and a tough, fibrous choke, making it difficult to prepare and eat. Another inedible artichoke is the Jerusalem artichoke, which is actually not an artichoke at all, but a type of sunflower. The Jerusalem artichoke has a mild, nutty flavour and is often used as a potato substitute in soups and stews. However, it is not related to the globe or baby artichoke and does not have the same edible flower bud. While these inedible varieties of artichoke may have their own unique uses and benefits, they should not be consumed in the same way as the edible varieties.
How to cook and serve artichokes
If you’d like to cook and serve edible artichokes, there are several ways to prepare them, depending on your tastes and preferences. To prepare a globe artichoke, first wash the artichoke and remove the stem and any tough outer leaves. Then cut off the top 1/4 to 1/3 of the artichoke and use kitchen scissors to cut off the sharp tips of the remaining leaves. Next, rinse the artichoke under cold water and gently pry open the leaves with your fingers to reveal the fibrous choke in the centre. Use a spoon to scoop out the choke and discard it. The artichoke is now ready to cook. You can steam, boil or grill the artichoke until the leaves are tender and the heart is cooked through. To serve, place the artichoke on a plate and serve with a dipping sauce such as melted butter, hollandaise sauce or aioli.
To prepare baby artichokes, first wash the artichokes and remove the stem and any tough outer leaves. Next, use a vegetable peeler to remove the tough outer layer of the remaining leaves. Cut off the top 1/4 to 1/3 of the artichoke and slice in half lengthwise. Place the artichokes in a bowl of lemon water to prevent discolouration. You can then sauté, fry or grill the baby artichokes until they are tender and browned. Baby artichokes can also be pickled or marinated for use in salads or antipasti.
Conclusion
In conclusion, although there are many different types of artichoke, not all are edible. The most commonly consumed artichokes are the globe artichoke and the baby artichoke, which are prized for their tender, fleshy hearts and unique flavour. Other artichokes, such as the prickly artichoke and Jerusalem artichoke, are not intended for consumption and can be difficult to prepare or have a very different flavour. There are several ways to cook and serve edible artichokes, depending on your preference, from steaming and boiling to roasting and grilling. With the right techniques and a bit of experimentation, you can create a variety of delicious dishes that showcase the unique flavour and texture of this versatile vegetable. Whether you’re a seasoned artichoke lover or trying this vegetable for the first time, understanding the different varieties of artichoke and how to prepare them can help you get the most out of this delicious and nutritious vegetable.
FAQs
What are the most commonly consumed artichoke varieties?
The most commonly consumed artichoke varieties are the globe artichoke and the baby artichoke, which are prized for their tender, meaty hearts and unique flavor.
What are some inedible artichoke varieties?
Some inedible artichoke varieties include the spiny artichoke, which is often grown for its ornamental value, and the Jerusalem artichoke, which is actually not an artichoke at all, but rather a type of sunflower.
How do you prepare a globe artichoke for cooking?
To prepare a globe artichoke, wash the artichoke and trim off the stem and any tough outer leaves. Cut off the top 1/4 to 1/3 of the artichoke and use a pair of kitchen scissors to snip off the sharp tips of the remaining leaves. Rinse the artichoke under cold water and use your fingers to gently pry open the leaves to reveal the fibrous choke in the center. Use a spoon to scoop out the choke and discard it. Steam, boil or grill the artichoke until the leaves are tender and the heart is cooked through.
How do you prepare baby artichokes for cooking?
To prepare baby artichokes, wash the artichokes and trim off the stem and any tough outer leaves. Use a vegetable peeler to remove the tough outer layer of the remaining leaves. Cut off the top 1/4 to 1/3 of the artichoke and slice the artichoke in half lengthwise. Place the artichokes in a bowl of lemon water to prevent discoloration. Sauté, roast or grill the baby artichokes until they are tender and browned. They can also be pickled or marinated for use in salads or antipasti.
What are some popular dipping sauces for cooked artichokes?
Some popular dipping sauces for cooked artichokes include melted butter, hollandaise sauce, and aioli. Other options include vinaigrettes, mayonnaise-based dips, or even just a sprinkle of lemon juice and salt.