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White in Brittany or purple in Provence, theartichoke has been invited to refined tables since the 16th century.
It doesn't look like looking at it but this quirky vegetable was the favorite dish of Catherine de Medici. So much so that she thought she died from having eaten too much.
Read also :
- Growing the artichoke well
- Benefits and virtues of artichoke
Marinated artichoke hummus with white beans
Ingredients for 4 persons:
- 60g canned marinated artichokes
- 240g canned white beans
- 2 tbsp. marinade
- 1 good pinch of salt.
> Put the artichokes and the drained white beans in a blender. Add the marinade and salt, to taste. Mix everything. Put in a pot and keep cool. To be enjoyed on toast with homemade pita bread.
> To vary, mix 2 handfuls of baby spinach leaves with 100g of marinated artichokes, 100g of fresh goat cheese and a pinch of salt.
The artichoke, for the record
The artichoke then came from northern Italy where its cultivation was established in 1466. This perennial plant, derived from the thistle, was born from a selection process carried out by horticulturalists from North Africa, Egypt or France. 'Ethiopia.
Brought from Florence in the suitcases of the future queen of France, the artichoke gained a reputation as an aphrodisiac at the court of Henry II.
It is grown today mainly in Brittany, Provence and Roussillon.
A delicate conservation
From June to September, there are generally two types of artichoke on our shelves.
White, mainly cultivated in Brittany, is most often eaten cooked, steamed or boiled.
Green from Laon or Macau from Gironde are also varieties of white artichokes.
The purple artichoke, or "pepper", is native to Provence. Young, it can be eaten raw. In the vegetable drawer of the refrigerator, the artichoke will keep raw for a few days.
Once cooked, its rapid oxidation can give rise to toxic compounds. The cooking juices then turn green. Don't delay to taste it!
Visuals credit: Carrie Solomon