Artichoke: Swiss Niche Powerfood
The artichoke is a thistle-like plant from the daisy family, consumed as a flower vegetable. In Switzerland, artichoke production occupies a small niche. Swiss artichokes are in season from July to October.
The origin of the frost-sensitive artichoke lies in the Mediterranean region, and to this day the flower vegetable is grown primarily in Mediterranean areas.
The main producers are Italy, Spain, Egypt and France, as well as the USA and Argentina.
In Switzerland, artichokes are in season between July and October, but they remain a niche vegetable here. Nevertheless, some farmers have embraced them and even offer pick-your-own fields. In 2023, they harvested 1.8 tonnes of Swiss artichokes. The cultivation area amounts to just over 6 hectares. A total of 1,450 tonnes of the vegetable were imported.
Per capita, around 170 grams of artichokes are consumed annually in Switzerland. Artichoke leaves are rich in minerals, vitamins and antioxidants. The medicinal properties of the artichoke were already known in the Roman Empire and ancient Greece, and during the Middle Ages it was one of the most expensive remedies.
A Treat with Heart
Only the flower heads of the artichoke are eaten – the edible portion amounts to at most one third. The flower heads are harvested when they are still closed and the outermost scales or leaves are slightly open. If the harvest time is missed, the artichoke opens and blooms violet.
Artichokes have a delicately bitter, slightly nutty and sometimes even sweet flavour. The enjoyment of the tender leaves and especially of the so-called artichoke base – also known as the artichoke heart – must be earned.
Preparing an artichoke is no easy task and requires a great deal of precision with the knife: the outer leaves of the artichoke bud are somewhat tough and the interior, also referred to as the choke, is fibrous. Careful trimming is therefore essential. After that, however, the artichoke is one of the most versatile vegetables.
Thinly sliced with fresh herbs and cheese, an artichoke makes a delicious salad. It also goes well with a dip or a vinaigrette, cooked, grilled, stuffed or au gratin. Artichoke hearts are particularly suitable as a pizza topping and with pasta. They can also be pickled well.
They are also a popular ingredient in summer drinks: artichokes are used to make the Italian liqueur Cynar (artichoke in Latin: Cynara scolymus).
| You can help all animals and our planet with compassion. Choose compassion on your plate and in your glass. Go vegan. |
