| It's Not Easy Being Green |
| Plate, Chicago, IL |
| Click here for full story |
| November 26, 2008 |
|
I've had a special request of my own: to talk about what to drink with vegetables, particularly the notoriously grape-averse asparagus and artichoke. Not a problem: just serve an 1858 vintage Clos Montrachet and everything's copacetic.
I know this from reading the menu for the dinner served to His Royal Highness, the Crown-Prince Frederick William, in Hamburg in 1877. The eighth course was fonds d'artichauts a I'ltalienne and asparges en branches, and the wine (the ninth of twelve) was Clos Montrachet. |
| |
| Artichokes - Fun Facts and Health Benefits |
| Odemagazine.com |
| Click here for full story |
| November 14, 2008 |
Midwestern grocery store cashiers have looked at me, dumbfounded while I tried to purchase a thorny, green, pine cone-shaped vegetable. Well, for the grocers out there, that vegetable is PLU code 4084. And for the rest of us, it's just an artichoke.
The artichoke is a member of the thistle family and originated in northern Africa, southern Europe and the Mediterranean. The Dutch introduced the British to this amazing plant in the 1500's, although it was not brought to the United States until the 19th century. |
| |
| The Amazing Artichoke |
| Food Product Design |
| Click here for full story |
| October 28, 2008 |
Artichokes are among the most fascinating and delicious vegetables in the world. One of the oldest-known foods, artichokes have nourished people for several thousand years. Today, artichokes are enjoyed in every corner of the globe. |
| |
| Globe Artichokes, the great spring vegetables |
| The Marlborough Express |
| Click here for full story |
| October 23, 2008 |
If they were too become too popular then you would then find them forced to grow all year round, available in all produce sections and the corner store.Thankfully, they appear out of their thick, green foliage at a time when we need them most, for spring is at the beginning of its production period, but we're not quite ready for the harvesting of other fruits and vegetables.So Globe Artichokes make a welcome addition to my table. |
| |
| Artichokes for lowering Cholesterol |
| Quick Athletic Development |
| Click here for full story |
| October 22, 2008 |
Globe artichokes are an excellent source of dietary fiber, magnesium, and the trace mineral chromium. They are a very good source of vitamin C, folic acid, biotin, and the trace mineral manganese. They are a good source of niacin, riboflavin, thiamin, vitamin A, and potassium.
|
| |
| The Artichoke and Your Health |
| The Epicurean Table |
| Click here for full story |
| October 17, 2008 |
|
Today we know that the artichoke is very high in fibre, potassium, calcium, iron, phosphorus and other trace elements important for a balanced system. But do you know what it can do for YOU? |
| |
| Plant power: Natural help for high Cholesterol |
| medfinds.com |
| Click here for full story |
| September 29, 2008 |
| Artichoke leaf extracts may lower cholesterol, according to a new study published in Phytomedicine. |
| |
| Artichoke For a Healthy Heart |
| Common Ground Magazine |
| Click here for full story |
| September 03, 2008 |
An extract of artichoke leaf — typically used to soothe indigestion or irritable bowel syndrome — may help keep your cholesterol in check, recent research from the University of Reading indicates. For the study, 75 otherwise healthy adults with slightly high cholesterol levels took either a placebo or 1,280 mg of artichoke leaf extract (ALE) each day. After 12 weeks, those taking ALE had significantly lower total cholesterol.
|
| |
| Eat Your Heart Out |
| The Times, Munster, IN |
| Click here for full story |
| August 30, 2008 |
Pretty as a flower and subtle in flavor as a delicate food, people have a strange relationship with them- they either love them dearly or hate them to death!
To lovers, they are the star of the meal or at least play a hearty supporting role. To haters, they're best left for dried floral displays, which quite frankly are appealing to lovers, too! But if there is one thing that age has definitely taught me, it's that you should never knock something until you have tried it and, you shouldn't count it out until you have tried it served just right. |
| |
| Home cook: Grilled artichokes decidedly different |
| Tribune Media Services |
| Click here for full story |
| August 06, 2008 |
I've begun to see a trend on the restaurant menus. Artichokes are no longer just served warm, steamed or chilled with a simple vinaigrette. You can find many versions of grilled (or even fancier: "fire-roasted") artichokes with spicy basting sauces and creative sauces that complement the smoky artichoke flavor. |
| |
| Ten Foods That Build Bones |
| Best Life on MSN Health & Fitness |
| Click here for full story |
| August 01, 2008 |
Lauded for centuries as an aphrodisiac, this fiber-rich plant contains more bone-building magnesium and potassium than any other vegetable. Its leaves are also rich in flavonoids and polyphenols — antioxidants that can cut the risk of stroke — and vitamin C, which helps maintain the immune system. "Eat them as often as you can," says Bowerman. Ripe ones feel heavy for their size and squeak when squeezed. |
| |
| Save Mart, Lucky stores win Ocean Mist contest |
| The Packer |
| Click here for full story |
| July 30, 2008 |
Save Mart and Lucky Supermarkets teamed up with Ocean Mist Farms, Castroville, Calif., in April for an artichoke display contest. |
| |
| Grilled artichokes get meal off to great start |
| Tribune Media Services |
| Click here for full story |
| July 17, 2008 |
I am always slightly amused when I dine out and begin to see a trend on the restaurant menus. Artichokes are no longer just served warm, steamed or chilled with a simple vinaigrette. You can find many versions of grilled (or even fancier: "fire-roasted") artichokes with spicy basting sauces and creative sauces that complement the smoky artichoke flavor. |
| |
| Artichoke Leaf Extract Lowers Cholesterol |
| Science Daily |
| Click here for full story |
| July 08, 2008 |
| Researchers at the University of Reading have found that an over-the-counter Artichoke Leaf Extract (ALE) from the globe artichoke plant can lower cholesterol in otherwise healthy individuals with moderately raised levels. |
| |
| Artichoke can lower cholesterol levels |
| FOOD Production Daily |
| Click here for full story |
| July 03, 2008 |
UK research has found artichoke leaf extract (ALE) can reduce cholesterol levels in healthy adults. Levels dropped six per cent in otherwise healthy adults with raised cholesterol between a group given 1280mg of ALE per day and a control group taking a placebo. |
| |
| Grill, Then Chill: What's Hot and Cool This Fourth |
| Providence Journal Rhode Island |
| Click here for full story |
| July 02, 2008 |
The Fourth of July is nearly upon us and it's perfect time to hit the grill and chill the salad.
Chef Tony Baker of Montrio Bistro in Monterey, CA, shared his recipe for an artichoke topped with bruschetta with Ocean Mist Farms, a producer in California. |
| |
| Mediterranean-Inspired Dinner |
| The Everyday Foodie |
| Click here for full story |
| June 21, 2008 |
Grilled Artichokes with Truffle Oil. Depending on your perspective, artichokes are fun to cook and eat or not worth the trouble. For a long time I was in the second camp, feeling that the yield from an artichoke just didn't justify the effort required to cook or eat it. Over time though, I've realized that artichokes are a great dish for a group because they are naturally build of one-bite servings. They are also fun for sharing around the dinner table. I loved these grilled artichokes because they smack of summer and the truffle oil takes the taste experience to a whole new level. |
| |
| THE MINIMALIST; For the Artichoke-Some New Helpers |
| The New York Times |
| Click here for full story |
| June 04, 2008 |
A lesson I learned this spring: if you have artichokes in your kitchen, you will find new ways to cook them.
While traveling throughout Western Europe intermittently since February, I saw them eaten raw, braised, sauteed and fried, served solo or with lamb, shrimp, octopus or pasta. And I internalized as I never had before, the artichokes are not a precious ingredient but a regular vegetable that can be treated as such.
In a way they remind me of lobster: they're so great steamed, with lemon or butter that you forget that it's easy enough to take them a step or two further. |
| |
| Health of Green Vegetables |
| Article Codex |
| Click here for full story |
| May 15, 2008 |
Fresh fruits and vegetables are healthy in part because they contain phytochemicals, or beneficial compounds, such as beta-carotene, folate, and lycopene, which aid in the prevention of cancer. There is truth to the old 'apple a day adage, though this time of year, think seasonally and make it a 'strawberry' or 'artichoke' a day....
Spring favorites asparagus and artichokes are often associated with rich, luxurious menus, but they're also incredibly healthy: they are both excellent sources of fiber and contain a host of nutrients, including vitamins C, K and folate. |
| |
| Beauty and Bonbons |
| Rocky Mountain News |
| Click here for full story |
| May 14, 2008 |
| Baby artichokes are just that-babies. The smaller artichokes are picked from low on the plant and are fully developed, only without that nasty choke in the middle. You have to pull off all the outer green leaves before cooking, leaving the yellow center, but that's simple enough. You can steam, microwave or cook like you would the big boys. |
| |
| Food of the Week: Baby Artichokes |
| ABC NEWS |
| Click here for full story |
| May 07, 2008 |
| In a recent study, USDA researchers found that artichokes have more disease-fighting antioxidants than any other vegetable they tested. And the egg-size baby version allows you to eat the entire artichoke --heart and leaves-- as you would a piece of broccoli. Plus, artichokes are low in calories, and high in belly-filling fiber. |
| |
| A is for artichokes and antioxidants |
| The Morning Dallas News |
| Click here for full story |
| April 02, 2008 |
| Like many fruits and vegetables, artichokes are available in stores almost year-round. But they hit their peak and prices drop in the spring, when the California harvest starts. It's taken scientists awhile to figure out how nutritious artichokes are: According to a 2006 study, artichoke hearts contain more antioxidants than any other vegetable. The American Journal of Clinical Nutrition research measured the total concentration of antioxidants in 1,113 foods. |
| |
| Could Vegetables Be the Ideal Food for Weight Loss |
| Diet Blog |
| Click here for full story |
| March 28, 2008 |
America, we're shell-shocked! The fad diet hype machines have left us bleary-eyed, and, somehow we've forgotten the simplest way to lose weight and stay healthy. It might bring back painful childhood memories, but kids, "Eat your vegetables!" has taught me anything, it's that eating plenty of fruits and vegetables gives your body the best chance to look great and prevent disease. Hey, it worked for me! I went from being an overweight Soprano's look-alike... to a fit and trim gym rat...
Check it out: With all that bulk and fiber, how could you possibly overeat? I'm stuffed just thinking about it! Now, not only are plant foods dynamite for weight-loss, they're also and antioxidants our bodies need to prevent disease... So.. I've known that eating my fruits and veggies would keep me healthy and thin my entire life. Knowledge of that fact isn't the issue. Making them taste good is! I'm finally finding I am able to eat some salads and I can make a sandwich now with spinach and artichokes that I like. |
| |
| Dare to discover Artichokes goodness |
| Fort Collins Coloradoan |
| Click here for full story |
| March 05, 2008 |
Dare to discover Artichokes' goodness
Prickly and spiny, artichokes dare us just to pick them up, much less eat them.
Whoever was first to discover their wonderful flavor was brave indeed, thank goodness someone persevered because artichokes are not only delicious, they are a very healthy vegetable choice. Full of fiber, artichokes contain vitamins B and C, lots of minerals, including iodine, if present in the soil where they are grown. They are considered supportive of the liver by natural health practitioners, cleansing and detoxifying. |
| |
| Baby Artichokes - Eat Their Tender Hearts Out |
| Food & Wine |
| Click here for full story |
| February 27, 2008 |
There's something sexy about savoring them leaf by leaf, but there are many more ways to enjoy these sweet, creamy flower buds...
One vegetable that is in season and available from not too far away is the artichoke. Harvested from December to March and again in the late summer, it is the freshest and tastiest produce around right now. Artichokes originate in the Mediterranean basin and have been part of the diet there for centuries. They were later exported to the United States where the climate and fertile ground allowed a great number of varieties to be cultivated. Generally, the artichokes we consume in Canada come out of California....
And there is something almost sexy about eating an artichoke leaf by leaf, scraping the tender part gently between your teeth and savoring the sweetness of the creamy flesh. Perhaps this is the reason in the past the artichoke was thought to be an aphrodisiac and only men were allowed to consume it. Fortunately, times have changed and we can all enjoy this strange-looking flower bud. |
| |
| The Heart of an Artichoke |
| Clip Clip |
| Click here for full story |
| February 26, 2008 |
The globe artichoke is one of the oldest known cultivated vegetables, originating from Ethiopia, with Italy currently being the world’s largest producer. It was valued in ancient Greece and Rome as a digestive aid, available only to the wealthy due to its scarcity. It was the French and Spanish explorers who fist brought artichokes to the shores of the United States, and today virtually all of the globe artichokes grown in the US are produced in Castroville, California.
Artichokes are a good source of dietary fiber and nutrients such as magnesium, calcium, niacin, potassium and vitamin C. Dietary fiber is essential for gastrointestinal health, and useful for weight management, maintaining blood sugar levels, and the prevent of coronary heart disease. The carbohydrate in artichokes is in the form of insulin, which has been shown to stabilize blood sugar levels in diabetics. The artichokes must be fresh, as the insulin will eventually convert to other sugars as the artichoke ages. |
| |
| Dinner Tonight: Artichokes and Butter |
| Serious Eats |
| Click here for full story |
| February 14, 2008 |
Need some last minute Valentine's dinner plans? Think artichokes. They're tender and subtly flavored, reminiscent of a flower, and have a heart in the middle. The possibilities for metaphor are endless. Though artichoke season isn't quite begun yet (usually in March), you can still find them available. Look for 'chokes with a very firm center when squeezed, and bright, healthy-looking leaves. |
| |
| Thinking Outside The Chocolate Box On Day of Love |
| San Francisco |
| Click here for full story |
| February 13, 2008 |
When you think about Valentine's Day, food often becomes the language of L-O-V-E...Eating artichokes is so utterly sensual. They require abandon and hands-on attention, your fingers pulling apart the olive oil-garlic-scented leaves, your teeth scraping the tender tips. Roasted artichokes leave both you and the table a bit of a mess. And yet, I feel beautiful when I eat an artichoke. Perhaps it's because the artichoke itself is so beautiful; perhaps it's because it takes quite awhile to cook and therefore the waiting takes on special-occasion dimension. Perhaps my association of artichokes with beauty began as a child, on the Sunday drives with my grandfather down the coast to Castroville - the self-proclaimed "Artichoke Capital of the World." When told that American's 20th century pinup, the glamorous Marilyn Monroe, was Miss Artichoke 1947, the little blond girl who was then me thought that artichokes might have made Monroe as beautiful as she was; at the ver |