Lovely, when you get to know them

I’ve always had odd eating habits. Up until I was 8 or 9 years old, I would only eat white foods — except for fruit rollups and candy, of course. 

As I’ve grown older I’ve become more adventurous and have expanded my palate in many ways. For example, I tried fish when I was 14, and later sushi, and I loved both. 

But there was one food I turned my nose up at time and again: the artichoke. Despite my parents nudging and prodding, I persistently scrunched up my face with a look of disgust and turned down that odd-looking vegetable. 

All things must come to an end, including the eating habits of childhood. This past Christmas, I agreed to try an artichoke. While the breadcrumbs and seasoning helped the flavor a great deal, it was the heart of the artichoke I liked the best, because of the mild flavor and unique texture. Not only was I pleased to be trying a new food, I was also happy to be eating something healthy.

Artichokes are actually a kind of thistle. They grew originally in countries around the Mediterranean (they’re supposedly one of the oldest food crops still in existence) and they’ve always been an important crop in France. In America, the entire commercial artichoke crop is grown in California. 

Artichokes are packed with nutrients, including folate, vitamin K and vitamin C, which supports a healthy immune system and also produces collagen. Collagen is a protein that strengthens and supports  your bones, muscles and blood vessels.

They’re super cancer fighters, too, and are number 7 on the Department of Agriculture’s top 20 antioxidant-rich foods list.

They have lots of potassium, which, among other things,  helps your heart maintain a healthy, steady rhythm. 

Artichokes are also high in dietary fiber, which supports a healthy digestive system and prevents constipation. Eating a lot of fiber also makes you feel full faster, so you eat less. 

The first artichokes I tried  were steamed, but you can also boil or microwave them. They’re a little tricky to prepare, because their leaves are so sharp and pointy. Use a heavy, sharp knife and cut the top off, and then pull off the hard outer leaves. 

You can just serve them with a simple dipping sauce, such as melted butter or an oil-and-vinegar dressing. Or you can try a recipe like the one below, which I found online at www.myrecipes.com. 

Artichokes with roasted 

garlic-wine dip

Adapted from 

www.myrecipes.com

Serves 4

One whole garlic head, four medium artichokes, 1⁄2 cup dry white wine, 1 cup vegetable broth, 1 tablespoon butter, 1⁄4 teaspoon coarse salt

Preheat your oven to 400 degrees. Remove the papery outer skin from the garlic but don’t peel or separate the cloves. Wrap the head  in foil and bake it at 400 degrees for 40 minutes. Let it cool for 5 to 10 minutes and then squeeze out the tender garlic flesh. 

Cut the stems off the artichokes, cut off the tops and remove the bottom leaves. Put them stem-side down in a deep pan such as a Dutch oven, filled two-thirds with water. Bring to a boil. Cover, reduce heat and simmer for 45 minutes or until a leaf near the center of each artichoke pulls out easily. Remove the artichokes and let them cool.

Combine the wine and half of the garlic pulp in a small saucepan and bring it to a boil and let it boil for about 3 minutes. Add the broth and cook for about 8 minutes until it’s reduced to a half cup. Remove from heat and stir in the butter and salt. 

Remove the center piece of a blender lid (so the steam can escape). Combine the dressing ingredients in the blender and put the lid back on, making sure it’s on securely. Blend until smooth. Sprinkle with parsley, if desired and serve with the warm artichokes.