>The immature flower heads of the artichoke (Cynara scolymus) are eaten as a vegetable. This plant, which is native to the western and central Mediterranean, was introduced to the eastern Mediterranean in ancient times. The Romans were great appreciators of the artichoke, which is made into many different dishes today. The artichoke plant is long lived, but after four to eight years the size and quality of the flower heads begins to fall, and they are replaced by new plants grown from shoots. Today the artichoke is widely grown in the Mediterranean countries, in parts of northern Europe, California and other places with a mild, moist climate and light soil.

The artichoke is extremely beneficial to the health in numerous ways, thanks to its cynarine, magnesium, iron and vitamin C content. It reduces amounts of urea, cholesterol and sugar in the blood, and its low calory level makes it ideal for dieting. It prevents arterioschlerosis and heart desease, is good for the nervous system, and cures depression and tiredness. It improves the digestion, helps recovery from liver disorders and kidney stones, cures diarrhoea and cleanses the stomach and intestines. It is also recommended to sufferers from rheumatism and improves the appetite. However, it can be harmful for nursing mothers, and people with kidney or bladder infections.  

In Turkey the bracts and chokes are removed prior to cooking the artichoke hearts, which must be rubbed with lemon immediately to prevent discolouration. They are then placed to soak in two litres of water mixed with 3 tablespoons of flour and the juice of a lemon.

Having cooked your artichokes using one of the delicious recipes given here, try drinking a little water after eating a mouthful, to experience a wonderful flavour.  

ARTICHOKE OTURTMA   

Ingredients

6 artichoke hearts
300 g minced meat
1 medium onion
60 g margarine
2 medium tomatoes
1 tablespoon tomato paste
salt and black pepper
1 lemon
2 litres meat stock or water  

Method

Cut off the stalks of the artichokes and place them in a pan of stock with the juice of one lemon and salt. Bring to the boil and simmer. Meanwhile, finely chop the onion, fry gently in the margarine and add the minced meat. When the minced meat is cooked, add the tomato paste and stir over the heat for a couple more minutes. Add one peeled and diced tomato, salt, black pepper, and a cup of water, and bring to the boil. Strain this mixture through a colander and set the juice aside. Arrange the artichoke hearts in a baking dish with the hollow sides upwards, and fill with the minced meat mixture. Slice the remaining tomato and place one slice on each. Pour the juice into the dish and bake in the oven until the tomatoes are lightly browned. Serve hot.  

ARTICHOKES

Ingredients
6 artichoke hearts
3 potatoes
1 carrot
4 tablespoons peas
30 button onions
1 cup olive oil
1 teaspoon sugar
1 lemon
1/4 cup dill
salt

Method

Soak the artichokes in water containing 3 tablespoons of flour and the juice of one lemon while you prepare the other ingredients. Peel the potatoes and dice them small. Peel the carrot and if it is thick cut in two lengthwise and if long crosswise. Drain the artichoke hearts and place them in a saucepan with the onions and diced potatoes. Add salt, olive oil, juice of half a lemon, sugar and sufficient water to nearly cover the artichokes. Cover and cook gently over a moderate heat. When the artichokes are nearly cooked add the peas, and when all the vegetables are cooked remove from the heat and sprinkle with the chopped dill. Rest for ten minutes before arranging in a serving dish. Decorate with more dill if desired.  

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ARTICHOKES WITH 
BROAD BEANS 

Ingredients

6 artichoke hearts
500 g fresh broad beans
1 cup cooking oil
11/2 lemons
salt  

Method

Cut off the stalks of the artichoke hearts and soak in water containing lemon juice and 3 tablespoons of flour. Arrange the artichokes hollow side up in a saucepan and add the broad beans. Add salt, the juice of half a lemon, oil, and one cup of the water in which you soaked the artichoke hearts. Cover and cooked gently. When tender arrange the artichokes on a serving dish, piling cooked broad beans into each one.  

CRETAN KEBAB WITH  
ARTICHOKES

Ingredients

6 artichoke hearts  
600 g cubed lamb  
30 button onions or  
3 onions  125 g margarine  
1/2 cup dill  
salt, black pepper  
1 cup peas (optional)  

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Method

Melt the margarine, add the lamb and stir over a medium heat until the meat juice has evaporated. Add the peeled and washed button onions and stir over the heat for another minute or so. Add 3-4 cups of hot water, cover and cooked gently until the meat is nearly cooked. Cut the artichokes into four and place in the saucepan, season with salt and pepper and cover. When both meat and artichokes are tender, remove from the heat and sprinkle chopped dill over. Rest for ten minutes before serving.