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Globe artichokes have an exquisite flavor
and are a very sociable food to eat. They grow in abundance in Brittany,
and during July and August farmers can frequently be seen selling them
by the roadside. The globes are huge hearty specimens and are extremely
fresh, so they make a good buy.
History : It is not known for certain
whether artichokes were eaten in antiquity. Although they are mentioned
by writers, they could have been referring to the cardoon, which is the
uncultivated form of artichoke. Cardoons grew wild in many southern
European countries, and, as far as it is known, cultivated artichokes
first became a popular food in Italy. Nowadays, artichokes are grown all
over southern Europe and in California. People in Italy, France and
Spain eat artichokes while the vegetable is still young, before the
choke has formed and the entire artichoke is edible. Unfortunately, such
young delicacies are not exported but look out for them if you are in
these countries.
Buying and Storing : it is only worth buying
artichokes when they are in season, although they are available in
supermarkets almost all year round. In winter, however, they are sad
looking specimens, small and rather dry, and are really not worth the
bother of cooking. At their best, artichokes should be lively looking
with a good bloom on their leaves, the inner leaves wrapped tightly
round the choke and heart inside. Artichokes will keep for 2-3 days in
the salad drawer of the fridge but are best eaten as soon as possible.
Cardoons
This impressively large vegetable is closely
related to the globe artichoke and has a superb flavor, a cross between
artichokes and asparagus. Cultivated plants frequently grow to 2 meters
/ 6 feet in height, and once mature, cardoons, like celery, are blanched
as they grow. This process involves wrapping the stalks with newspaper
and black bags for several weeks, so that when harvested, in late
autumn, before the frosts, the stalks are a pale green. The cardoon is a
popular vegetable in southern Europe but less commonly available
elsewhere. In Spain, for instance, it is much appreciated and often
appears on the table, poached and served with chestnuts or walnuts. Only
the inner ribs and heart are used.
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