Artichokes

Generality

Artichokes are herbaceous plants typical of the Mediterranean basin (in Italy, they are mainly found in the Center-South); they belong to the family of the Asteraceae, Subfamily Cichorioidae, Genus Cynara and Specie cardunculus ; the most widespread subspecies is the scolymus . Ultimately, the trinomial nomenclature of common artichokes corresponds to Cynara cardunculus scolymus .

Artichokes are vegetables whose inflorescences are mainly consumed (immature flower heads, then harvested before their flowers bloom) and their stems.

These are plant foods but, unlike other vegetables, they contain a greater amount of protein than carbohydrates; this characteristic, associated with an excellent fiber content (especially inulin - viscous fiber), should give the artichokes a very low glycemic index (useful quality in the control of insulin for the diabetic and for the obese). Moreover, thanks to the content of other molecules very useful to the organism, the artichokes represent the raw material of extraction for some food supplements and pharmacological products.

The edible portion is obtained from the long floral scapes (inflorescence + stem, see figure) that the plant produces in autumn or spring (always based on the variety of the artichokes in question).

The artichokes MUST be picked as long as they fully retain all the organoleptic and gustatory characteristics: the bracts (which would be a kind of outer petals, improperly called "leaves") MUST NEVER become hard and the internal flowers must NEVER develop completely.

Description

From the structural point of view, the artichoke is characterized by an enlarged, basal floral portion, fleshy and succulent (the heart), protected with scales-shaped bracts which, depending on the variety, end or not with a spike (thorns). These bracts, which from the inside to the outside become more and more fibrous and less edible (so as to be discarded before or after cooking) surround an inedible "beard" (the pappus).

The edible part of the artichoke is therefore given by the lower portions of the involucral bracts and by the receptacle. In some preparations, the stem is made edible once it is deprived of the harder and filamentary outer bark.

The leaves, up to 80cm long, are green or purplish with gray reflections and grouped in small "bunches"; they also end with a thorn. It is precisely the large toothed leaves that decorate the caule (stem) that represent the part of the artichoke effective from the medical / officinal point of view.

All the artichokes cultivated today are the result of the differentiation of a single species, the Cynara cardunculus or carduccio, of which they consume: the scales, the calyx and the soft portions of the stem.

How to Clean Artichokes

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Background

Artichokes are vegetables known since ancient times. The first findings indicate that the Egyptian civilization was among the first to appreciate its taste and medicinal properties, giving it the name of Kynara . The Arabs called them kharshaf and already in the fourth century BC they mastered its cultivation. The Greek botanist Theophrastus grouped it in the Composites in the 4th century BC and also Lucio Columella, in the work "De Rustica", suggests the cultivation of the flower. Pliny the Elder, writing the "Naturalis Historia", mentions it as cardus. The first Italian cultivations, dating back to the 15th century AD, can be traced back to the Neapolitan territory thanks to the merchant Filippo Strozzi who allowed its diffusion on the Tuscan and then elsewhere. The Latin wording was the work of Linnaeus who considered well the ashy color of the leaves for the choice of the genus and the thorniness of the same for the Species: Cynara scolymus .

Variety

Artichokes, like many other vegetables, make up a large group of varieties that are different from each other in terms of appearance, origin, seasonality, organoleptic-taste characteristics and culinary applications. Below we will list some of the best known on the Italian peninsula.

Campidano artichokes

is a Sardinian variety produced in the Campidano of Cagliari and in the Sulcis of Sassari. These artichokes have a pointed apex that ends in a yellow thorn; the external bracts are green shaded in violet-brown; the taste is bitter as they contend high concentrations of cynarin.

Artichokes from the Livorno coast

is a Tuscan variety produced in the Livorno area. These artichokes have a medium-sized, elongated ellipsoid head with bitter purple outer bracts; the inner ones are very light and sweet.

Vastese artichokes

it is an Abruzzese variety cultivated in the area of Vupello and San Salvo. These artichokes are totally without thorns or hairs, so they belong to the Roman group. They have a late cycle and the flower head is spherical and greenish-purple.

Castellamare artichokes

it is a Campania variety also belonging to the Roman group, characterized by internal leaves and a very soft heart. These artichokes have no thorns, have a compact, spherical head with green bracts and with violet shades.

Closing artichokes

it is a Tuscan variety of the area of Monte Oliveto, in particular Chiusure (Asciano); these artichokes are currently very rare, almost extinct. They have a tapered, dark color, the compact and robust flower head with wine-colored leaves. The leaves are tender and the taste is very characteristic.

Paestum Igp artichokes

is a variety of Campania from the Piana del Sele which was recognized in 2004. These artichokes belong to the Roman group and are characterized by: earliness, a round, compact and large head with fleshy bracts. They are dark green with purple shades; they are without thorns.

Pian di Rocca artichokes

is a Tuscan variety available at the municipality from which it takes its name (up to Grosseto). These artichokes are deep green, tending to purple, elongated and vaguely ellipsoidal. The flower head is small, compact with tender but bitter bracts.

Sezze artichokes

it is an early Lazio variety of the Roman group; these artichokes have a rounded shape and a greenish-gray color. The flower head is compact and with an apex opening.

Empoli artichokes

it is a late Tuscan variety of the homonymous area. These artichokes are deep green tending to purple with an almost cylindrical shape and bracts without thorns; the texture is soft and the bitter-sweet taste.

Monteluponian artichokes

it is a very delicious Marche variety with no thorns.

Roman artichokes from Lazio Igp

it is a late Lazio variety from Viterbo, Rome and Latina that gained recognition in 2002. These artichokes are characterized by large globular flower heads with a central hole, green-purple and soft bracts.

Spiny artichoke from Palermo

is a late Sicilian variety with an oval, tapered head, with thorny bracts.

Albenga violet thorny artichoke

is a Ligurian variety with conical flower head and long stem; the leaves are green shaded in violet-brown with yellow spines.

Catania violet artichoke

is a Sicilian variety with a cylindrical head having bracts without thorns, green and with purple nuances.

Violet artichoke from Sant'Erasmo

is a Venetian variety of the island of Sant'Erasmo, alle Vignole, Lio Piccolo, Malamocco and Mazzorbo. These artichokes have an elongated flower head with dark green spiny bracts, tender and fleshy.

Jesi violet artichoke

it is an early Marche variety with an elongated flower head and green-purple bracts but without thorns.

Medicinal and nutritional characteristics

Artichokes promote renal filtration and can be defined as diuretics; furthermore, the high cynarin content (also extractable from the infusion leaves) has a detoxifying effect on the liver, increases the bile flow and improves the cholesterolemia balance. The high quantity of fibers (in particular of inulin ) gives the artichoke the preventive-curative characteristic of constipation-constipation and glycemic-insulin modulator. It seems that the extracts of the artichoke also have digestive properties.

Curiously, the protein intake of artichokes is higher than that in carbohydrates, while the lipidic one is - similar to other vegetables - "almost" zero. Being a vegetable, the biological value of artichokes is low, with a prevalence of amino acids: ac. aspartic, ac. glutamic, leucine and arginine.

As far as vitamins are concerned, artichokes contain "a bit of everything" (thiamine, riboflavin, niacin, ascorbic acid and carotenoids) but not in EXCEPTIONAL concentrations; on the contrary, as far as mineral salts are concerned, there are good levels of: iron (Fe), calcium (Ca), sodium (Na - also present in excess in the western diet) and potassium (K).

Nutritional composition of Artichokes - Reference values of the INRAN Food Composition Tables

Chemical composition and energy value of foods per 100g of edible portion		Artichokes, raw	Artichokes, boiled	Artichokes, frozen, raw
Edible part		34%	100%	100%
water		91, 3g	67, 5g	- g
Protein		2, 7g	10, 1g	2, 7g
Lipids TOT		0.2g	0.7g	0.2g
	Saturated fatty acids	- g	- g	- g
	Monounsaturated fatty acids	- g	- g	- g
	Polyunsaturated fatty acids	- g	- g	- g
	Cholesterol	0, 0mg	0, 0mg	0, 0mg
TOT Carbohydrates		2.5g	9.3 g	2.5g
	Starch	0.5g	1.8g	- g
	Soluble sugars	1, 9g	7, 1g	- g
Dietary fiber		5.5g	7, 9g	5.0g
Power		22, 0kcal	82, 0kcal	22, 0kcal
Sodium		133, 0mg	- mg	- mg
Potassium		376, 0mg	- mg	- mg
Iron		1.0 mg	- mg	- mg
Football		86, 0mg	- mg	- mg
Phosphorus		67, 0mg	- mg	- mg
Thiamine		0, 06mg	- mg	- mg
Riboflavin		0, 10mg	- mg	- mg
Niacin		0.5mg	- mg	- mg
Vitamin A		18, 0μg	- µg	18, 0μg
C vitamin		12, 0mg	5, 0mg	10, 0mg
Vitamin E		- mg	- mg	- mg