Globe Artichokes
R & J Mazza Pty Ltd
In 1948 Marilyn Monroe was crowned as
one of Castroville's first Artichoke Queens.
How to Store Artichokes
Although artichoke is the primary flavour of the bitter amaro
Italian liqueur Cynar, it is also made from more than a dozen
other different herbal plants. Cynar can be made into many
various cocktails, be enjoyed straight or in mixed drinks. It is
very dark brown in colour and its strength is 16.5% alcohol by
volume. As a result of its artichoke component, Cynar is a
perfect bitter for an after-dinner digestive.
The globe artichoke can be eaten stuffed, or dipped in vinaigrette dressing to enhance the flavour. They can be steamed, boiled, microwaved or baked. Although most consumers’
favourite part of a globe artichoke is the heart, you will find that the leaves and stems also contain many of the vegetable’s powerful health benefits.
The artichoke hearts can be precooked then consumed marinated, battered then fried, made into dips, quiches, salads, barbequed, sautéed, used as pizza toppings or in pasta and
risotto dishes. The artichoke stalk is also edible. Peel the thick, stringy membrane, and chop into 6-8cm pieces. Cook the stems in the saucepan or baking tray along with the globe.
Cook them in the artichoke’s brine, and serve with the globe.
For centuries artichokes have been used medicinally. They have also been made into a herbal tea, which acts as a diuretic, and improves digestion and liver function. There are many
brands on the market; some of the best are imported from Vietnam.
How to Eat Globe Artichokes
Eating globe artichokes is a hands-on affair, so just enjoy eating them and forget the rules of etiquette! Although there
is some effort required in preparing them, the delicate flavours are well worth the effort.
The edible part of the globe artichoke is the fleshy section on the inside of the bract. Once cooked, pull off the leaf off
the choke and dip into your preferred vinaigrette. Hold the tip between your fingers and drag the leaf between your
teeth, scrapping the fleshy part. Throw away the remainder of the bract. Most of the flesh is in the bottom 1/3 of the
leaf on the outer leaves, which increases as you get closer to the heart. The inside leaves are very tender and you can
actually eat the whole cluster of leaves. Once you get to the heart, you may find fuzzy or hair like strands on top if the
artichoke is too mature or picked in warmer weather. Discard this part and eat the base of the choke (its heart).
