What’s great about artichokes?
Artichokes are very much appreciated in Mediterranean cuisine. The amount of antioxidants found in artichoke flower heads is one of the highest reported in vegetables.
How readily available are artichokes in this region?
Artichokes are freshly procured during spring but they can continue to be harvested throughout the summer. They are imported from Italy, Egypt, France and Spain. Alternately, we can source them from countries, such as Peru, Morocco and Algeria.
What should you look out for when buying this ingredient?
Make sure you always select the heaviest and fattest ones. They need to feel chunky and firm in your hand, and the leaves must be light green in colour. Put it close to your ears and give the artichoke a soft squeeze — if you hear the sound of a crunch, it means they’re fresh and of good quality. Avoid ones that were harvested a long time ago — these tend to turn brownish in color, the leaves tend to be open and the heart of the vegetable gets dry.
Any challenges with using it?
Cleaning and steaming artichokes is one of the biggest challenges as it’s a time consuming process.
What’s the best way to use it?
My favourite way to eat artichokes is the Italian dish ‘alla romana’.
