Artichokes; The Vegetable That Inspires Passion and Love

Artichoke season is here and in full swing. The origin of these deliciously creamy and rich flavored vegetables is an interesting journey around the Mediterranean to the modern world. And has for thousands of years been associated with romance.

_{Most of us will never see an artichoke blooming. But as beautiful as that sight is, we are very OK with that!}

First of all, let’s set the record straight.  Artichokes are not technically a vegetable. They are a flower and if left to fully mature will burst out into a beautiful deep purple bloom which is actually a cluster of many tiny little flowers. But as beautiful as these are, most of us will want to cut them long before they become a flower arrangement. The delectable flesh inside the outer leaves (really they are not leaves but are called “bracts”) and the bulbous heart give us culinary pleasure rather than visual pleasure. Cooking and eating them will deny us the pleasure of seeing them in their full glory. But the trade off is worth it.

Artichokes grew wild around the Mediterranean Sea for centuries before people discovered they offered nutritional value. The first mention of them was in the writings of Homer in the 8^th Century B.C. but only as a garden plant. There was no evidence of them being eaten. But later in the Greek world there are mentions of the wild versions being used as food. In Greek mythology the artichoke was created by Zeus when he became angry with the young goddess, Cynara, and threw her back to earth as punishment. When she landed the artichoke was born.

Aristotle also talked of them but strangely he called them “kaktos” or cactus. It was from this Greek word for artichokes that we get the word for all of those prickly and spiny plants that inhabit desert climes. And indeed the artichoke does have some cactus-like features and is considered a thistle. An 18^th Century botanist caused the confusion, but that is another story that doesn’t belong here. The current word we use derives from an Arabic word “al-karsufa.” This word got distorted by the Spanish to “alcarchofa” and then finally by the Italians who called them “articiocco.” From there it is easy to see where the English word “artichoke” came from. So much for easy translations in the ancient world.

In that ancient world, there was a long-held belief that artichokes were an aphrodisiac. That legend continued down through the Renaissance and into the 1700’s across Europe. In fact, women were prevented from eating them for centuries. Catherine de Medici, the famous Italian noblewoman who became queen of France was the first to bring the plant to France. She loved them and also believed in their libido powers. She was quoted as saying, “If one of us had eaten artichokes, we would have been pointed out on the street. Today young women are more forward than pages at the court.”

An Italian doctor and writer from Catherine’s time also promoted the idea. Dr. Bartolomeo Boldo wrote in the “Book of Nature” that the artichoke “has the virtue of … provoking Venus for both men and women; for women making them more desirable, and helping the men who are in these matters rather tardy.” And street vendors selling vegetables in Paris during the 1700’s used the belief to sell more of them. They would cry out “Artichokes! Artichokes! Heats the body and the spirit. Heats the genitals!” Shocking yes, but no worse than the erectile dysfunction commercials which dominate television screens today.

Foods as aphrodisiacs have always been controversial and lack significant proof, but artichokes are packed with antioxidants and these are known to boost blood flow among many other healthy functions. So maybe there is something to it. One thing is for sure, it is one of the most romantic vegetables to eat. There is something about the slow, seductive sharing of one, tearing off the leaves and dipping into a nice sauce that makes a romantic meal special. The California Artichoke Advisory Board which promotes them knew something about sex appeal when they crowned a young model named Norma Jean Mortensen as their very first “Artichoke Queen.” Most of you have already figured out how famous that “Norma Jean” became. Yes, she would later be known as Marilyn Monroe.

There are over 140 varieties of artichokes, but the most popular is the “Globe” variety. Spain and Italy grow the vast majority of the world’s supply and California grows almost all of those available in the United States. The plants are perennials and can produce for up to ten years. Each plant will produce about 20 artichokes each year. Baby artichokes come from the same plants as the larger versions but are harvested from the bottom of the plant where lack of sunlight stunts their growth.

There are also purple artichokes and they are as delicious and contain more antioxidants and flavonoids which add to their health benefits. You may see artichokes with brownish or blackened leaves. In most cases they are still fine. In fact, they may be even better. It’s often caused by frost, which can help concentrate the flavor. But mold, and black or mushy spots, are to be avoided. 

Yes, Spring is here, the most romantic time of the year. So, during the peak of artichoke season, take your significant other out (or plan a cozy evening at home) and enjoy a romantic dinner with a beautiful and delicious artichoke as the highlight. We are confident the evening will be one to remember.

Great Artichoke Recipes

The 17 Best Artichoke Recipes for Springtime and Beyond – Food Network

22 Artichoke Recipes That Go Beyond Spinach Dip

The Best Artichoke Recipes From Classically Baked to Easy Dips

23 Easy Artichoke Recipes You’ll Love

Artichoke Nutrition

Artichokes are low in calories and fat, while rich in dietary fiber, vitamins, minerals, and antioxidants. Here are some details about their nutritional value:

• Macronutrients:
  • Calories: A medium-sized artichoke (about 128 grams) contains approximately 60 calories.
  • Carbohydrates: Artichokes are a good source of complex carbohydrates, providing around 14 grams per medium-sized artichoke.
  • Protein: A medium artichoke contains about 4 grams of protein.
  • Fat: Artichokes are low in fat, with less than 1 gram per medium-sized artichoke.
• Dietary Fiber: Artichokes are an excellent source of dietary fiber. A medium-sized artichoke can provide around 6.9 grams of fiber, which is about 25% of the recommended daily intake for adults. The fiber in artichokes can aid in digestion, promote satiety, and help maintain healthy blood sugar levels.
• Vitamins:
  • Vitamin C: Artichokes are a good source of vitamin C, an antioxidant that supports immune function and collagen synthesis.
  • Vitamin K: Artichokes are rich in vitamin K, which plays a crucial role in blood clotting and bone health.
  • Folate: Artichokes are a good source of folate, a B-vitamin that is important for cell growth and development.
  • Vitamin B6: Artichokes contain vitamin B6, which is involved in brain development and function.
• Minerals:
  • Potassium: Artichokes are relatively high in potassium, an essential mineral that helps maintain healthy blood pressure levels and supports heart health.
  • Magnesium: Artichokes provide a modest amount of magnesium, which is important for various bodily functions, including muscle and nerve function.
  • Phosphorus: Artichokes contain phosphorus, a mineral that contributes to bone and teeth health.
• Antioxidants: Artichokes are rich in antioxidants, such as quercetin, rutin, and cynarin. These compounds help protect against oxidative stress and inflammation, potentially reducing the risk of chronic diseases.