Artichoke the prickly flower, a European plant of the daisy family, its history goes back thousands of years in Ancient Greece.
An exotic green vegetable with a nutty flavor and healthful nutrients.
It is a perennial plant, tall and wide and it is cultivated for its large thistle-like flower heads. To look at the plant with its prickly appearance it makes you wonder, who had the intelligence and courage to investigate this beautiful but dangerous wild plant and find something so precious to enjoy.
The artichoke is a flower that is not allowed to bloom, an immature flower head.
When allowed to come to fool bloom it is magnificent, tall and proud with its
amazing purple color, a haven for honey bees and other flying creatures.
Native to the Mediterranean the time to enjoy the fresh artichoke is in the spring, from March to May. Rich source of vitamin C folate, dietary fiber and a multitude of minerals like iron!
Today we can enjoy thornless varieties like the Imperial star.
Many feel intimidated by this unusual plant but it doesn’t have to be this way.
The thornless variety poses no danger to us and the one with thorns it’s totally harmless.
Take the challenge and cook them the Greek way, vegetarian with olive oil and nice fresh dill, you will be so happy you did!
Try to be adventures and experiment with the temperamental artichoke, it takes only once and it is demystified forever!
Litsa!
My recipes are easy and fun to do, no complications and readily available ingredients.
Impress your family and friends with cooking advice from the best.