Globe artichokes were first cultivated in Sicily. If you travel there, you'll see fields of these tall, beautiful plants growing all over the coastline and the interior countryside.
The Globe Artichoke is actually an edible thistle. The artichoke itself may look odd and intimidating, but is easy to prepare. Rinse it off, and youêre ready to go. Cut off the end of the stem, and then peel it, removing any little leaves that are attached. (The cooked stem is edible) You can also cut off about an inch of the top of the artichoke just to remove the sharp tips. If youêre preparing more than one, put the cleaned artichoke in a bowl filled with water that has some lemon sections in it to prevent browning. You can boil, steam or grill an artichoke. Now youêre ready to eat it: First the leaves. They are indigestible, but they have a bit of meat on them that is delicious. Pluck one off, and then drag it between your teeth to scrape off the meat. You can run the leaves through a little dip before you eat them, if you wish. Once youêve pulled off the leaves youêll hit a fuzzy or hairy layer. Scoop that out, and discard it. Now youêve got the prize"the artichoke heart, which is totally edible. Buy artichokes that are dark green with tight leaves. If its dry, brown or if the leaves are opening, then it may be past its prime. Artichokes can be stored, unwashed, in a paper bag in the refrigerator for up to 4 days. However itês best to use artichokes the day or two after they are purchased since they dry up quickly. Note that baby artichokes can be eaten raw.
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