National Artichoke Day…

 

I know …before you say it there is a day for everything…some are rubbish… others deserve a day and some are just marketing ploys…However, it also gives me and others a topic for a post be it factual or funny we are all grateful for that sometimes…x

I have only ever eaten the Globe Artichoke when it has been prepared for me ..at a posh buffet…I love it…I just haven’t taken the plunge and prepared one myself…the Jerusalem Artichoke is also another vegetable that I haven’t eaten or prepared…

Is there a difference between a Globe Artichoke and a Jerusalem Artichoke? they are both artichokes and both completely different…

The globe artichoke is the immature bud of a thistle… a flower…The leaves are called bracts and the fuzzy centre called a choke which sits on top of the delicious meaty core which is called the heart the part that is completely edible.

When raw it has a firm texture that is bitter when cooked it is softer and much like a boiled potato similar in taste to asparagus with a mild nutty taste.

Low in fat and rich in fibre packed with vitamins and minerals plus antioxidants the artichoke heart is a healthy choice.

How do you buy and prepare the Globe Artichoke…

I found this video most helpful as I have not prepared a globe artichoke at home before…

The Jerusalem Artichoke…

Is a species of the Sunflower grown for its edible tubers…a winter treat although they are said to be an acquired taste…They can be roasted, chipped and fried or made into a warming winter soup.

It’s also full of iron, potassium, fibre and vitamin C…they are also known to be the cause of some flatulence  (they’re often nicknamed ‘fartichokes’).

Fermenting Jerusalem Artichokes is said to reduce their windiness…This recipe was gifted to me by a friend with a jar of the said pickles…

Ingredients:

  • 1½ pounds Jerusalem artichokes thoroughly scrubbed and cut into ½-inch dice
  • 1 ts ground dried turmeric
  • 8 cloves garlic, chopped
  • 1 ½ tbsp fresh ginger, minced
  • 1 tsp cumin seeds
  • 2 tsp salt
  • 2 tsp sugar
  • 1½ cups water

Let’s Pickle:

Toss together the diced Jerusalem artichokes, the turmeric, the garlic, the ginger, and the cumin. Pack the mixture into a jar with a capacity of at least six cups.

Dissolve the salt and sugar in the water. Pour the brine over the Jerusalem artichokes; it will not cover them at first.

Add a brine bag (a gallon freezer-weight plastic bag containing 1 tbsp salt dissolved in 3 cups water) or another suitable weight.

The first time I used a brine bag was when I made my Piperies Mikres Toursi… it was great as my jar was just a little bit too big but as they were long peppers I needed a bigger jar but then there was headspace and the brine bag is perfect.

The next day the brine should cover the Jerusalem artichokes. If it doesn’t, add more brine mixed in the same proportions.

Wait several days before tasting the pickle. I found it perfect after a week: The brine was sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy.

When the pickle has fermented enough to suit your taste, store the jar in the refrigerator.

Enjoy!

Thank you for reading this post I do hope you have enjoyed it…If you any recipes you would love to share for artichokes please share in the comments as you know I love to chat…Love Carol xx

 

 

 

 

36 thoughts on “National Artichoke Day…”

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  4. Darlene

    I love artichokes and they are grown in abundance here. I usually buy them in a jar, chop them up in salads, quiche, omelettes and stir fries. I have a great appetizer I make with them too. So yummy.

    Liked by 1 person

  5. marisselee

    Read this on the mail. I have to say I am intrigue what is the taste and whether I will like it or not. I love, btw, your broccoli write-up. I happen to eat that part and like it a lot. I didn’t know people throw it away. Lol!

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    1. CarolCooks2 Post author

      Yes, Jerusalem Artichokes can be an acquired taste…I love the globe Artichokes though and yes people do throw broccoli stems away…Thank you for popping in its lovely to see you on the blogging scene again 🙂 x

      Liked by 1 person

  6. D. Wallace Peach

    I love globe artichokes and could eat them every day, Carol. I’ve had mixed luck growing them in the garden, but usually get a few meals. I haven’t tried a Jerusalem artichoke. Thanks for the recipe. 🙂

    Liked by 1 person

    1. CarolCooks2 Post author

      Thats a shame, Diana…I do think growing some things can be more of a science, soil and conditions plus watering have to be just right…I am experimenting with potting compost at the moment as our soil is not great here very sandy which for some plants is good and not so much for others…Thank you for popping in your comment is appreciated..Hugs x

      Liked by 1 person

      1. D. Wallace Peach

        I’m more of a “stick it in the ground and see what happens” sort of gardener. It’s cold here too, so certain things just aren’t going to do well. But that’s okay. We still eat out of the garden for 1/2 the year. 😀

        Liked by 1 person

  9. Dorothy's New Vintage Kitchen

    Our family loves globe artichokes, both the big fat green ones we find in the grocery store, and the smaller, more tender purple variety we get locally in late summer. I prefer the latter in flavor and versatility, but we also love the ritual of eating big old fat ones, dipping each leaf in lemon and butter!

    Liked by 1 person

  10. BERNADETTE

    I am very fond of artichokes but not the work involved in making them edible. I like to pickle almost anything. So I am going to see if I can find your variety to make this recipe.

    Liked by 1 person

  12. Tandy | Lavender and Lime

    I love globe artichokes, but only the ones you buy in Italy. These are different to the ones you get here. The ones we get have hard leaves which are not edible. The Roman ones we like have softer leaves and you can use nearly the entire thistle 🙂

    Liked by 2 people

    1. CarolCooks2 Post author

      Its interesting how the same vegetable varies as to where it is grown …differerent varieties can vary some…The imported ones in jars here come from Spain 🙂

      Liked by 1 person

  13. beetleypete

    I haven’t had any fresh artichoke since I was last in France. But I do put the preserved ones on pizzas as an extra topping.
    I refuse to celebrate all these silly ‘days’ though! 🙂
    Best wishes, Pete.

    Liked by 1 person

  16. tidalscribe

    One time ( in the olden days when family could come and stay ) my daughter arrived with the remains of her ‘vegetable box’. She often posted on Facebook to ask how to cook mystery veg that appeared in the weekly selection. We made the best roast dinner ever with about 9 different veg, one of which was Jerusalem Artichoke which we put in garlic and olive oil. It was divine. When I saw some at my greengrocers I tried it again, but it just wasn’t the same. I have never tried the globe artichoke.

    Liked by 1 person

    1. CarolCooks2 Post author

      Even veggies vary in taste…I am guessing the veggie box was organic and maybe the others were not and soil does make difference to the taste…It is very popular here but I didn’t see much of the Jerusalem Artichoke in the Uk but that was a few years ago now. Have a great week, Janet 🙂

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