The Artichoke

France is known as the artichoke capital of the world. Not always so - it was brought to France in 1533 by Catherine de Medici, who arrived from Florence to marry Henry IV, heir to the French throne. However, we here in California know that Watsonville, a town on the Pacific coast, north of Santa Cruz, to be the true center of the artichoke world.

The globe artichoke (there are other kinds - the tuber of the Jerusalem artichoke is cultivated for sugar) is the most common variety found on American tables. The edible part is actually the flower-bud of the artichoke plant - when left to bloom it becomes quite inedible, resembling a prickly thistle. The bud looks like a green cone, with overlapping leaves. The tips of the leaves are quite sharp, tough, and inedible. When trimmed and cooked (steamed, baked, or boiled) they are delicious. The artichoke heart, at the base of the bud, is quite a delicacy. The chopped artichoke hearts in our Stuffed Chicken Breast "Ana Luisa" are a mellow complement to the tang of the gruyère cheese stuffing.

For those interested in the science of cuisine, know that the food you eat after enjoying an artichoke will taste sweet. This is due to a substance called cynarin found in artichokes, which stimulates the taste buds sensitive to sweet flavors. Cynarin also creates support for lowering cholesterol and triglyceride levels in your blood. Those of us fond of gruyère cheese take note!

If you have any experiences you'd like to share, write us at info@dinnerdirect.com.

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