Absolutely Artichoke
If this prickly vegetable isn’t part of the weekly dinner menu prepared at home, it should be.
Artichokes come in three varieties, the most commonly consumed being the Globe artichoke. This flowering perennial plant is a thistle, characterized by leaves with sharp prickles. The other two types—Jerusalem and Chinese—are species of sunflowers and woundworts, respectively.
First cultivated in Naples in the mid 15th century, the Globe artichoke was introduced to the U.S. in the 19th century—to Louisiana by the French and to California by the Spanish. Today, California provides nearly 100 percent of the local crop, 80 percent of which is grown in Monterey County. In addition to adding something a bit different to your meal than run-of-the-mill green beans or
broccoli, artichokes have winning stats when it comes to nutrition. “They’re fat free and an averagesized choke has only about 25 calories,” says Devin Alexander, host of “Healthy Decadence with Devin Alexander” on Discovery Health, and author of the New York Times Best Seller The Biggest Loser Cookbook. “They are a great source of vitamin C, potassium and folate. Also, because they add fiber, they fill you up.”
How to prepare: Place in two cups of boiling water in a big pot, and let simmer for 30-40 minutes. To test for doneness, pull a leaf from the middle; it should come out easily.
How to eat: Drag each leaf between your teeth. The edible portion is on the inside bottom third, and best when dipped in butter or a mayo-mustard combo. Once you get to the bed of fuzzy strands, remove the layer of fuzz and the smooth heart lies below. |
LOS ANGELES
THE FARM OF BEVERLY HILLS
For a decade, The Farm has served innovative American cuisine using—what else?—simple farm-fresh ingredients. The artichoke is one of its favorites.
A signature dish is the grilled artichoke salad, with baby spinach, fresh tomatoes and a warm citrus sauce. The flowering plant is also used in pasta dishes and sauces.
310-273-5578 | www.thefarmofbeverlyhills.com
PESCADERO, CALIF.
DUARTE’S TAVERN
(about 50 miles south of SF)
Four generations of the Duarte family have worked at this landmark restaurant since it opened in 1894. The menu focuses on artichoke dishes, most notably the famous cream of artichoke soup. Other favorites are chilled artichoke hearts with aioli sauce and an artichoke omelet.
650-879-0464 | www.duartestavern.com
WESTLAKE, OHIO
MBISTRO
A progressive American bistro with global infusions, MBistro boasts a cozy private dining area, an open piazza area with flowing fountains, and a warm, clubby bar area. The menu features simply prepared fish, poultry and meats, including salmon Provencal with artichoke risotto, prosciutto-wrapped asparagus and tomato-basil sauce.
440-250-5550 | www.mbistro.com
