John Myers
The artichoke is used in the kitchen, among other things, as a topping for pizza. The relationship with the thistle is reflected in the flower-like shape with fleshy leaves and a strong stem. Due to its pinnate, gray felt-like leaves and blue flowers, it can also be used as a decorative solitary ornamental plant.
Interesting facts about the artichoke
Grilled, served whole as a decorative appetizer, or marinated in oil on the Italian appetizer plate: this is how many people know the artichoke. The tender hearts of the artichokes, which form the center of the vegetables and become the main ingredient in our pasta with artichokes, are particularly popular. In addition to the base of the flower, the fleshy swellings at the end of the bracts are also edible. The ancient Egyptians already appreciated the fine, slightly tart taste of the artichoke, while the Greeks and Romans also attributed medicinal effects to it. An artichoke salad as a light appetizer is a good start to a lavish, high-fat meal. Alternatively, whole, cooked flower heads can be served, from which the leaves are removed and their fleshy parts enjoyed with various dips. Grilled artichokes make a delicious accompaniment to meat and sausages.
Shopping and cooking tips for the artichoke
The artichokes we offer come mainly from Mediterranean countries such as Italy, Spain, Portugal, France and Greece. The fully grown buds are usually available fresh all year round. In the growing areas, the young, tender specimens are also traded as a delicacy – they are only available seasonally in midsummer. When shopping, make sure the buds are closed and the leaves look plump and crisp. Brown, dry spots indicate old goods. A fresh artichoke wrapped in a damp cloth will keep in the fridge for about three days. While preparing a whole artichoke is comparatively time-consuming, artichoke hearts in a jar can be used immediately: they can be placed on pizza or used as an ingredient in a mixed salad.
