What is artichoke?
6 Two other artichokes, Jerusalem and Chinese are also consumed, but are significantly different from the world. Jerusalem is a form of daisy and root or tuber is consumed. Chinese artichoke comes from the Woundwort plant and the tuber is also considered an edible part. On the contrary, the edible part of the globe is Thistle Top. It was assumed that the earliest cultivation occurred in the Mediterranean. The Greek myth evokes a beautiful story that the first artist was a woman overcoming the beauty named Cynar, with whom Zeus was in love with. Zeus decided to make her a goddess, but Cynara missed her home that she sneaked back to Earth from Mount Olympus to visit her family. This was angry with Zeus, who forced somewhat terrible retaliation by transforming it into an artist.
In a way, myth testifies to the nature of an artist. Only a small part of the vegetables. The exterior is hard and inflexible even if it is cooked, and one has to peel off every leaf to getto the "heart of the plant". A small amount of bottom of the leaf is often immersed in sauces such as mayonnaise before the teeth cut out of the meat of the plant. The heart must also be separated from its hard bottom of thistle to make it edible. The artist requires a little work for the eater, as well as Cynara represented more work, then Zeus wished to give her.
In about 800 NL, it is assumed that two groups of Moore are responsible for growing artists in Sicily and Spain. The word comes from Arabic rather than Greek, suggesting that Moors may have cultivated vegetables first. Artician has been used throughout Europe and shows the revival of the popularity in the Renaissance.
culinary traditions attribute the introduction of artichoke to the US for French and Italians. It is assumed that the French attempted to grow in Louisiana, while the Italians cultivated vegetables in California. Obviously, the cultivation of artichoke in California was more successful. Today, commercially grown artichokes in the US are exclusively from California, with about 75% grown in MONTerey County.
Traditional cooking methods include either cooking or steaming artichoke and the length of cooking time is determined by size. Many chefs prefer children's artichokes because they tend to cook faster and are the simplest and provide more vegetable production than overgrown artichokes.
Artichoke Dip, which uses the heart of artichoke, has become a popular offer over the 80s. The immersion is served in the hollow round of French bread and people enjoy submerging on cubes French bread, biscuits or fries to this wonderful but relatively high calorie bids. Artician served alone does not have a high calorie content, with approximately 25 vegetables.
artičok also has a high content of vitamin C, folic acid and potassium, making it a good nutritional choice. Since it takes a little longer to eat, it is a popular dieter food. Marinated hearts of artist are often used in salads, yet they retain part of the oil in which they are preserved so they can reportWay higher fat content.