I just typed in my search box, “artichoke why they taste so good”. Here is one of the first sites that I came upon: Good Life Garden. This is a site from UC Davis and has a brief history of the artichoke and some interesting information for gardening and cooking….and why they taste so good. It also has a link to recipes – the first one I clicked was for Shaved Fennel, Artichoke and Parmesan Salad, by Alice Waters. I am definitely going to have to try the salad recipe (perhaps for a dinner party).
Tonight, I cooked my artichokes pretty simply – I just trimmed them and steamed them. The girls like theirs dipped in melted butter. I LOVE mine dipped in melted butter, but I don’t eat them that way anymore because it isn’t the healthiest thing to do. So, I eat mine straight up and sneak a little of J’s butter for the heart.
According to the UC Davis site, we had 25% of our RDA for fiber and vitamin C by eating our artichokes tonight. Combined with the easy roasted tomatoes from Everyday Food, that probably brought us up quite a bit higher. I understand that the lycopene in tomatoes is released by cooking them with olive oil – can’t remember where I read that. So, I drizzled that on the tomatoes before roasting them. And, I made my usual grilled chicken (plus some extra to be used for sandwiches during the week).
Tonight’s dinner definitely scored points in the health column. After the food-fest this weekend, we needed a heart healthy dinner.