Already mentioned as a garden plant in the 8th century BC by Homer and Hesiod, the naturally occurring variant of the artichoke - the cardoon - is native to the Mediterranean area and spread in Italy and France in the 15th Century. Artichokes can be prepared boiled or steam. The heart is eaten when the inedible thorns and the choke have been peeled away and discarded. The thin leaves covering the choke are also edible and often removed one at a time. Core and thin leaves can be eaten, with hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces.
Loaded with Nutrients, artichokes are low in fat while rich in fibers, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.
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|Min. Weight:||2.5 KG|
|Est. # of Fruits:||
8 - 10
|Est. # of Unique Fruits:||1|
|* # of fruits is only an estimation that may change from time to time. On the other hand, we make sure that minimum weight is respected.|