Steamed Fresh Artichokes
Have you ever tried them? So delicious!
➡️Did you Know:
In the 16th century, European women were forbidden from eating artichokes, so vehemently were they believed to spur lust.
Besides their history in Greek mythology, Artichokes have other aphrodisiac qualities, they have a high mineral and trace element content. Artichoke origins dates back to the time of the Greek philosopher, Theophrastus, who wrote of them being grown in Italy and Sicily. The Greeks called them kaktos. Globe artichokes are known to have been cultivated at Naples around the middle of the 9th century.
Egyptians believed that the artichoke enhanced sexual power and aided in conception. In 16th Century Europe, only men were allowed to consume artichokes because of their reported libido-enhancing qualities. In the 16th century, Catherine de Medici, married to King Henry II, of France at the age of 14, is credited with making artichokes famous. The French Court considered Katherine De Medici scandalous for eating such a large quantity of artichokes but her husband wasn’t complaining. Henry the VIII was extremely fond of artichokes as well.
- 6 sprigs fresh thyme, or parsley
- 4-6 garlic cloves
- 3 bay leaves
- Pinch of family favorite seasonings
- Pinch of red chili flakes (optional)
- 2-3 lemons, sliced
- 2 Tbsps olive oil
- 1.5 quarts organic chicken, vegetable broth, or water
- sea salt and pepper, to taste
- 5 whole artichokes
Place herbs, garlic, bay leaves, chili flakes, lemon slices, oil and broth in a large stock pot and bring to a simmer. Season the liquid with salt and pepper, & any of your fav seasonings.
Rinse artichokes with cold water. Cut off the stems close to the base. Pull off the lower petals that are small and tough. Sometimes I cut off the top inch of the artichoke if the leaves have sharp thorns (these did not).
Place the artichokes in the already steaming liquid. Cover stock pot & simmer for about 30 minutes. The artichokes are done when a knife can be inserted into the base easily.
To eat, pull off a leaf and scrape the meat off the tender end with your teeth.