Artichokes
Correlated recipes Lasagne with Artichokes
Artichokes Roman Style
Rice with Artichokes
Roast Lamb with Artichokes
Medicinal and Aphrodisiac The botanical name of the artichoke, Cynara, seems to have come from the habit the Romans had of fertilising this vegetable with ash (cenere): 'cum cenere'. The Romans used artichokes as food and also for medicinal purposes but it was only at the time of the Renaissance that it was transformed into a succulent bittersweet product we know today, thanks to the patient work of grafting of their gardeners.
The contents of the artichoke, for every 100 grams, are Carbohydrates 2.5 - Proteins 2.7 - fats 0.2 - fibres 7.6 - calories 23. The artichoke contains a great deal of sodium, potassium, calcium, phosphorous and iron . It is low in vitamins and calories. It contains cinarina (which becomes deactivated when cooked) and when eaten raw favours diuresis and the secretion of bile.
It also became more popular owing to the work of poets, such as the Frenchman Pierre de Bronsard, who preferred it to meat and mentioned it in his works. The Renaissance artichoke, cooked or raw, salted or sugared, appeared on the tables of all food lovers, already well known because of its fame for medicinal and aphrodisiacal purposes. This latter virtue appeared to be highly appreciated by the Queen of France, Caterina de' Medici.
Today, many ways of cooking artichokes have been discovered - ranging from artichokes as a vegetable (Roman style, alla Giudia, raw as a salad, fried in batter or only floured then fried) as well as combined with pasta dishes (Lasagne with artichokes) and together with meat (Lamb and artichokes - a traditional Easter dish), just to mention a few. There are also numerous Artichoke Festivals where this highly interesting vegetable is offered in various forms.
The contents of the artichoke, for every 100 grams, are Carbohydrates 2.5 - Proteins 2.7 - fats 0.2 - fibres 7.6 - calories 23. The artichoke contains a great deal of sodium, potassium, calcium, phosphorous and iron . It is low in vitamins and calories. It contains cinarina (which becomes deactivated when cooked) and when eaten raw favours diuresis and the secretion of bile.
It also became more popular owing to the work of poets, such as the Frenchman Pierre de Bronsard, who preferred it to meat and mentioned it in his works. The Renaissance artichoke, cooked or raw, salted or sugared, appeared on the tables of all food lovers, already well known because of its fame for medicinal and aphrodisiacal purposes. This latter virtue appeared to be highly appreciated by the Queen of France, Caterina de' Medici.
Today, many ways of cooking artichokes have been discovered - ranging from artichokes as a vegetable (Roman style, alla Giudia, raw as a salad, fried in batter or only floured then fried) as well as combined with pasta dishes (Lasagne with artichokes) and together with meat (Lamb and artichokes - a traditional Easter dish), just to mention a few. There are also numerous Artichoke Festivals where this highly interesting vegetable is offered in various forms.
