First Time to Eat Artichokes

The origin of artichokes is unknown, though they are said to have come from the Maghreb (North Africa), where they are still found in the wild state. The seeds of artichokes, probably cultivated, were found during the excavation of Mons Claudianus in Egypt during the Roman period. The various names of the artichoke in European languages all ultimately come from Arabic al-kharshuf (approximate spelling). The Arabic term Ardi-Shoki which means "ground thorny" is a folk etymology of the English name. The cardoon, a naturally occurring variant of the same species, is native to the Mediterranean, even though it has not been mentioned in extant Classic literature. Artichokes were cultivated in Sicily during the Greek occupation, the Greeks calling them kaktos. In this period the leaves and flowerheads, which cultivation had already improved from the wild form, were eaten. The Romans, who called the vegetable carduus received the plant from the Greeks. Further improvement in the cultivated form appear to have taken place in the Muslim period in the Maghreb, although the evidence is inferential only.

Globe artichokes are known to have been cultivated at Naples around the middle of the 9th century. Modern scholar, Le Roy Ladurie, in his book Les Paysans de Languedoc has documented the spread of the artichoke:

"The blossom of the thistle, improved by the Arabs, passed from Naples to Florence in 1466, carried by Phillippo Strozzi. Towards 1480 it is noticed in Venice, as a curiosity. But very soon veers towards the north-west...Artichoke beds are mentioned in Avignon by the notaries from 1532 onward; from the principle towns they spread into the hinterlands...appearing as carchofas at Cavaillon in 1541, at Chateauneuf du Pape in 1553, at Orange in 1554. The local name remains carchofas, from the Italian carciofo...They are very small, the size of a hen's egg...and are still considered a luxury, a vaguely aphrodisiac tidbit which one preserved in sugar syrup."[6]

The Dutch introduced artichokes to England, where they grew in Henry VIII's garden at Newhall in 1530. They were brought to the United States in the 19th century, to Louisiana by French immigrants and to California by Spanish immigrants. The name has originated from the Arabic al-kharshof, through a Northern Italian dialect word, articiocco.

Today, Globe Artichoke cultivation is concentrated in the countries bordering the Mediterranean basin. The main producers are Italy, Spain, and France. In the United States, California provides nearly 100% of the U.S. crop, and approximately 80 percent of that is grown in Monterey County; there, Castroville proclaims itself to be "The Artichoke Center of the World", and holds an annual festival at which artichoke ice cream is served. The cultivar 'Green Globe' is virtually the only kind grown commercially in the U.S.

Since it is not yet to hot outside to have soup; I had to share this recipe from Ocean Mist to whet your appetite not only for artichokes; but for signing up for the Artichokes Aficionados Club monthly newsletter. Remember, they have RECIPES!

Source: Chef Tony Baker, Montrio Bistro, Monterey California

Serves: 6

INGREDIENTS:

4 extra large fresh Ocean Mist Artichokes
1/2 cup virgin olive oil
1 yellow Onion, medium
1 Leek
1 Celery stalk
5 Garlic cloves
1 1/2 slices sourdough bread, roughly chopped
4 sage leaves, fresh
1 sprig fresh thyme
6 cups chicken or vegetable stock
salt and pepper to taste

DIRECTIONS:

Using a sharp serrated knife, trim the raw Artichoke down to the heart. Using a spoon, scrape out the fuzzy choke and discard. You can also peel the stem and use that in the soup, since the stem is an extension of the heart. When your Artichokes are clear of fuzz or outside petals, roughly chop the raw heart.

Wash and roughly chop rest of the vegetables.

Heat the oil in a large thick-bottomed pot.

Sweat (to sautwithout color) the Artichokes, Onion, Leek, Garlic, Celery and thyme, until tender. Add the chicken or vegetable liquid stock.

Gently simmer the soup for 20 minutes.

Add the roughly chopped sourdough bread and sage.

Simmer 3-5 minutes more.....then.
In small batches, puree the soup until smooth using either a blender, food processor or immersion blender.

Place all of the soup into a clean saucepan, reheat, and check seasoning. (Use caution when using canned or packaged broth as they can contain a lot of sodium.) Season with fresh ground black pepper. Enjoy!

Artichoke
Set Of 4 Ceramic Tile Coasters

Imax Small Cream Ceramic Artichoke

20" Artichoke Floral Wreath

FS Artichoke HoseGuide

Things you will need for preparing and serving your artichokes in the style they so richly deserve.

Artichoke
BLACK Full Length Apron With Pockets 22w X 30l

J.A. Henckels International Eversharp Pro 2-Piece Santoku Set

Chantal Enamel-On-Steel 4-Quart Soup Pot with Glass Lid, Red

Artichoke Steaming Rack

Le Creuset Stoneware Petite Artichoke Casserole, Green

She Taught Me to Eat Artichokes:
The Discovery of the Heart of Friendship

They say that whoever introduces you to the artichoke will become your friend and will be your friend forever. In my case putting together this lens to introduce you to the artichoke; I have been remembering my friend who introduced me to the artichoke. Since we live far apart we have not been in contact for years. Therefore I have made two "things to do" for my list: I shall try to find and reconnect with that friend of mine and I shall cook an artichoke to savor sometime this week.

On Friends & Artichokes
(Recipes From the Heart)