Already mentioned as a garden plant in the 8th century BC by Homer and Hesiod, the naturally occurring variant of the artichoke – the cardoon – is native to the Mediterranean area and spread in Italy and France in the 15th Century.
Artichokes can be prepared boiled or steam. The heart is eaten when the inedible thorns and the choke have been peeled away and discarded. The thin leaves covering the choke are also edible and often removed one at a time. Core and thin leaves can be eaten, with hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces.
Perfect pairing with dairy products, mushrooms, garlic or onions!
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