Artichokes are delicious!
They can be consumed in form of raw or cooked.
The lower fleshy parts are consumed by steaming, boiling, frying, baking, stuffing, pickled, marinated, made artichoke dips or mixed into yoghurt. The young tender leaf stalks are also eaten. After cooking, the bracts are removed and eaten by dipping in mayonaise, butter, hollandaise, lemon juice, aioli or other sauces. The chards and flowering stems are eaten braised, blanched or fried.
Take some leaves...They reduces the blockage and eliminates toxin from the body which makes it a great cure for hangover.
Origin of Roman artichokes
Artichokes are a popular vegetable in Italian cuisine, and more so in the Lazio region. One of two typical artichoke dishes from this region is carciofi alla romana. Artichokes, carciofi in Italian, originate from the Mediterranean, and the first reports of their use in Italian cuisine date back to the 16th century.
The story behind the two most famous artichoke dishes in Roman cuisine: Carciofi alla romana and carciofi alla giudia.
Carciofi alla giudia, word for word "Jewish artichokes", is a dish of Roman Jewish cuisine born in the Jewish ghetto of Rome in the 16th century. In this recipe, the artichokes are flattened and fried whole in oil. They are often called the "rich" version of artichokes because at that time, oil was an expensive commodity. On the other hand, because of their very current ingredients, carciofi alla romana were nicknamed "poor man's" artichokes!
Carciofi alla romana
8 Romanesco artichokes, trimmed
Juice of 1 lemon
1/2 cup white wine
3 cloves garlic
1/2 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1/2 cup extra virgin olive oil
Fine sea salt
Mince the garlic, parsley, and mint together and a small bowl with a bit of olive oil. Stuff the artichokes with the garlic mixture.
Place the remaining three polive oil in the bottom of a tall and narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Add some salt and pepper and cook, uncovered, during 5 minutes.
Pour in the wine and enough water to reach up the side of the pot. Cover the pot with a tight-fitting lid wrapped in a flat-weave dishtowel (avoiding the flame). Place a heavy nonflammable item on top of the lid to hold it in place. Simmer over medium heat, lowering the flame if the liquid begins to boil, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes. Check occasionally, and if needed, add water bit by bit. You should have very little liquid).
When the artichokes are tender, remove the lid and boil until most of the liquid has evaporated and just the oil remains in the pot. Remove the artichokes and set aside to cool, reserving the cooking liquid.
When the artichokes have cooled, drizzle them with the oil from the pot and serve.