Vegetable Highlight: Artichokes
For our first vegetable highlight blog, we wanted to shine the spotlight on artichokes! We know they’re an ingredient in so many great dishes, but today we are going to dig deeper into the history, benefits, and even provide a simple recipe using this vegetable!
The History of Artichokes
Artichokes are known to be one of the oldest cultivated vegetables. Many historians believe they originated in Mediterranean countries, perhaps Sicily or Tunisia. The artichoke is actually the edible flower bud of a thistle plant in the sunflower family. If left to develop, this plant can blossom into a spiky, purple flower. The vegetable gained the majority of its popularity in ancient Rome and Greece around 70 A.D. Artichokes remained popular until the fall of the Roman Empire. It wasn’t until the 1400s that they regained their fame in Florence, Italy. Artichokes made their first appearance in the U.S in the early 1800s. Today, California, with its Mediterranean-like climate, produces almost 100% of the U.S crop.
Benefits of Artichokes
Studies have shown that artichokes actually have health benefits. First of all, Artichokes contain both prebiotics and probiotics which have been shown to improve immunity, digestion, and nutrient absorption. Extracts from artichoke leaves have also been used to reduce IBS symptoms. Since artichokes are a good source of pre and probiotics, they can help fight fatigue and promote increased energy. According to research conducted by the US Department of Agriculture, artichokes are ranked number 1 overall vegetables in terms of antioxidant count. Lastly, artichokes are gluten and grain-free, dairy-free, nut and nightshade-free, and low in carbohydrates and fat, making them easily fit into any diet and lifestyle.
Quick and Easy Recipe with Artichoke: Italian Artichoke Salad
This Italian Artichoke Salad recipe is simple, yet flavorful! You’ll just have to try it out!
Ingredients:
¼ cup lemon juice
¼ cup red wine vinegar
1 tsp dijon mustard
1tsp ground mustard
1 small garlic clove, minced
2 tsp sugar
⅓ cup olive oil or canola oil
½ tsp kosher salt
½ cup parmesan cheese
1 small red onion, slice very thin
14 oz canned artichoke hearts
2 romaine lettuce heart, chopped
1 cup sliced roasted red peppers
Instructions:
Add red wine vinegar, lemon juice, dijon mustard, ground mustard, garlic, sugar, olive oil, salt, and parmesan cheese to a large mason jar or airtight container. Shake well. Add red onion. Let the dressing sit for at least 30 minutes
Toss romaine with roasted red peppers and artichokes. Use a slotted spoon or fork to take all of the red onion out of the dressing. Shake and pour a little bit of the dressing over the salad. Toss. If needed, add more dressing. Toss again. Season to taste with salt and pepper. Garnish with more parmesan cheese.
