GLOBE ARTICHOKES
Introduction
The Globe Artichoke is a member of the botanical family that includes Milk thistle, Daisies and Sunflowers. The Globe Artichoke is an impressive-looking globe-shaped vegetable which is covered in layers of leaves. The flower petals and fleshy flower bottoms are eaten as a vegetable throughout the world. The plant should not be confused with the Jerusalem artichoke which is an edible root vegetable. The Globe Artichoke is a robust perennial which can grow up to two metres in height. The plant flowers from July to August producing tubular blossoms (resembling giant thistles) which can measure up to 15cm wide. Artichoke fields are usually maintained in perennial culture for between five and ten years. Each cropping cycle is initiated by "cutting back" the tops of the plants to several inches below the soil surface stimulating development of new shoots. This operation is timed to regulate the new harvest season. Baby artichokes are smaller versions of larger artichokes. They are picked from the lower parts of the Artichoke plant where the plant fronds protect them from sun, in effect stunting their growth.
History
The Globe Artichoke is thought to have originated in the Mediterranean - there are references to it being grown in Italy and Sicily from around 300B.C. The ancient Greeks and Romans are said to have considered artichokes to be both a delicacy and an aphrodisiac. In the ninth century the Globe Artichoke was being cultivated by the Moors in southern Spain . It is thought to have been introduced to England in the sixteenth century. The Globe Artichoke has been used in traditional medicine for centuries. Cynarin, the main constituent in Globe Artichokes has a powerful effect on the production of bile and fat-digesting enzymes, stimulating liver function and lowering cholesterol levels. The lowering of cholesterol levels is due to increased bile production and reduced absorption of cholesterol in the intestine with less cholesterol being synthesized in the liver and more being eliminated. Thanks to this positive effect on managing cholesterol, the Globe Artichoke may be used to help prevent fatty deposits building up inside the wall of the artery, reducing blood flow and pushing up blood pressure - thus protecting against heart disease. The Globe Artichoke contains significant levels of vitamin C, Folic acid, Potassium and Fibre. When buying Artichokes; pick those with well-coloured, undamaged, tightly-closed leaves. When taken to the ear and compressed a fresh Artichoke should "squeak". The hairy choke is surrounded by the inner leaves which are not eaten but are discarded to reveal the deliciously nutty edible part of the artichoke which is known as the heart.
How to Prepare
To prepare a Globe Artichoke, snap the stalk of the base and trim off the points of the outer leaves with scissors or a sharp knife. Gently prise open the leaves to gain access to the core of the flower. Pull out the central cone of thinner leaves to reveal the inedible fibrous 'choke' (this may not be present in smaller baby artichokes). Carefully remove this choke using a teaspoon, leaving the heart in place. Iron, copper or aluminum cookware will cause artichokes to oxidise and discolour. Use non-reactive knives and pans (e.g. stainless steel, glass or enamel). Rinse the artichoke with acidulated water (water with a good squeeze of lemon juice added) to prevent discolouration. Place trimmed artichokes stem end down in a large pot of boiling water. Cooking time will be somewhere between 20 and 45 minutes depending on size. Artichokes are cooked when you can easily pull out an inner leaf and the stem is tender. Stand the artichoke stem side up in a sieve to drain and cool. If eating with a dipping sauce, artichoke is best served just warm. Artichoke may be served as a dish in its own right, with a bowl of vinaigrette or lemon butter for dipping. It may also be used as an ingredient in pasta sauce, pizza toppings and salads. Artichokes can also be grilled or barbecued. Cut in half lengthways, remove the choke, rub with olive oil and grill on a moderate-to-low heat until the base is tender - around 30 minutes.

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