Artichoke heart

Artichoke Heart

The artichoke heart is the fleshy core of the artichoke, a species of thistle cultivated as a food. The edible portion of the plant consists of the flower bud before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form.

Cultivation

Artichokes are perennial plants native to the Mediterranean region. They are grown in climates with mild winters and cool, foggy summers, such as coastal California. The plants can be propagated by dividing the root ball or from seed. The plants are harvested in the spring and fall, when the artichoke hearts are still tender and edible.

Culinary Use

Artichoke hearts are a popular ingredient in Mediterranean cuisine. They can be eaten raw or cooked, and are often used in salads, pasta dishes, and pizzas. They have a mild, slightly nutty flavor that pairs well with a variety of other ingredients, such as garlic, lemon, and Parmesan cheese.

Artichoke hearts are also commonly preserved in oil or brine, which allows them to be stored for long periods of time and used in recipes year-round. Preserved artichoke hearts can be found in most grocery stores, often in the canned vegetable or Italian food sections.

Nutritional Value

Artichoke hearts are low in fat and high in fiber, making them a healthy choice for those looking to maintain a balanced diet. They are also a good source of vitamins and minerals, including vitamin C, vitamin K, folate, and magnesium.

See Also

• Artichoke
• Mediterranean cuisine
• Vegetable

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