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Artichoke
we exoprt Artichoke and fresh Fruits exporter and Vegetables from Morocco
We
are wholesale suppliers and exporters of Artichoke ( Artichaut
,Artischocke ,Alcachofa,Carciofo )
Whole Globe
Artichokes are prepared for cooking by removing all but 5-10
mm or so of the stem, and (optionally) cutting away about
a quarter of each scale with scissors. This removes the thorns
that can interfere with handling the leaves when eating. Then,
the artichoke is boiled or steamed until tender, about 15-45
minutes. If boiling, salt can be added to the water, if desired.
It may be preferable not to cover the pot while the artichokes
are boiled, so that the acids will boil out into the air.
Covered artichokes can turn brown due to the acids and chlorophyll
becoming theophylline.
After cooking Artichokes the large
leathery scales forming a tight rosette are pulled off one
by one, and their soft, inner basal part (usually) dipped
in some kind of sauce, perhaps butter and lemon, mayonnaise
or vinaigrette. The dipped soft part is then pulled off with
the teeth and all the rest of the leaf discarded. The fleshy,
edible part is found by many to be delicious, but quite sparse
in proportion to that which is discarded.
This process continues until most
of the leaves have been removed and the remaining ones are
too small and delicate to bother with eating. This point is
difficult to judge and the novice artichoke eater may wish
to seek guidance by discreetly watching a companion. Finally,
a knife is used to remove the thistle or choke (the immature
florets), the whole top layer of delicate feathery growth
crowning the heart. It is this central top of the stem supporting
the rosette that is sold cut up, pickled and bottled as "artichoke
hearts".
The thistle part is fibrous and
unpleasant to eat, and has a way of getting everywhere when
it is cut away from the heart. Therefore, it is wise to cut
some of the edible heart away and discard it along with the
thistle to avoid making a mess. It may be easier to remove
by pushing it off the heart with a finger than cutting out.
Globe Artichokes can be harvested
while still small, cooked, and eaten whole. Boiled Globe Artichokes
can be deep fried in batter. Smaller artichokes can be quartered,
tossed with oil, and roasted. Immature artichokes can also
be pickled or canned. Globe Artichokes may also be used to
flavour liqueur.
Artichokes have also been referred
to as a sommelier's nightmare, as consumption creates a sweet
taste in the mouth that interacts with other foods and beverages
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