Roasted Garlicky Herb Artichokes--The Most Popular Thistle of the Middle East
By: Blanche Shaheen/Arab America Contributing Writer
Artichokes are such fun finger food for family parties, family gatherings, and picnics. But who was the first person brave enough to pry open this prickly thistle to eat? Many historians believe artichokes originated in the Middle East, which isn’t surprising as there are numerous Arab dishes paying homage to this vegetable.
The Arabic word for artichoke is pronounced “Ardi’shoke” which literally means “thorn of the ground.” The artichoke is a perennial in the thistle group of the sunflower family and is believed to be a native of the Mediterranean. In full growth, the plant spreads six feet in diameter and reaches a height of three to four feet. The “vegetable” that we eat today is actually the plant’s flower bud. The blossoms measure up to seven inches in diameter with beautiful violet-blue color and almost look like above-ground sea anemones. Artichokes also happen to be one of the oldest foods consumed by humans.
One medium to large artichoke will yield only about 2 ounces of edible flesh, but part of the fun is taking the artichoke apart. As far as shopping for the perfect globes, May is the prime season. Select artichokes that are deep green with a tight leaf formation, and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Look for tender green petals as the browning of the tips can indicate not only age but frost damage as well. Avoid artichokes that are wilted, dry, or moldy.
Artichokes are high in fiber and low in fat and carbohydrates, yet meaty, flavorful, and satisfying.
To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do not wash before storing it. They should last a week when stored properly. In the following recipe, baby artichokes are preferable, but you can use the large globe varieties and quarter them as well. These garlicky and lemony artichokes make a great appetizer as they are beautiful to look at and fun to share with a group of people as a starter. Dip the zesty leaves in olive oil and vinegar, cucumber yogurt sauce, or even hummus.
To see the technique on how to make this recipe, click on the video below:
ROASTED GARLICKY HERB ARTICHOKES
4 whole artichokes
¼ cup lemon juice
3 tbsp olive oil
4 cloves of garlic, minced
2 tbsp Chopped fresh herbs, like parsley, oregano, thyme, mint or combination of all three
¼ cup of parmesan cheese
Salt and pepper to taste
Preheat oven to 375 degrees. First, trim the stems of the artichokes to less than 2 inches in length. Slice off the tips of the artichokes with a sharp knife, then slice each artichoke in half lengthwise. Remove and discard the inner “choke” or white fibrous hairs and inner purple leaves. Toss the artichokes in a bowl with the oil, lemon juice, garlic, herbs, cheese, and salt and pepper to taste. Place on a baking sheet, and wrap the chokes individually with aluminum foil and place face down on a baking sheet. Bake for 40 minutes. If grilling the artichokes on an outdoor grill, you must cook them a little first. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill at medium-high heat. Add the artichokes to boiling water, and cook for about 15 minutes. Drain. Season the artichokes the same way then grill them for 5 to 10 minutes, basting with any excess garlic-herb oil mixture and turning frequently, until the tips are a little charred. Serve plain, or with either hummus or cucumber yogurt dip.
Blanche Shaheen is a journalist, host of the YouTube cooking show called Feast in the Middle East and a cookbook author. For more authentic and classical Middle Eastern recipes, you can now purchase her brand new cookbook: “Feast in the Middle East, A Personal Journey of Family and Cuisine” by clicking HERE:https://secure.mybookorders.com/Orderpage/2189
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