"artichoke hearts" news and stories

Happy National Artichoke Hearts Day!

Prized by the ancient Romans as food of the nobility, artichoke are still treasured today for their unique flavor and fresh texture. With more than 50 varieties growing worldwide, artichokes are largely valued for their edible hearts -- the fleshy base, including the surrounding tender leaves.

Pictured here, artichoke hearts are texturized further, beyond their natural layers, by being gently fried for a few minutes, adding an additional crunch to their edges. Though blogger Tamarind and Thyme provides only a pictoral recipe for this preparation, the guidelines are simple -- trim and rinse the artichoke hearts, dip in flour and fry in oil until lightly browned. They would fare well topped with fresh herbs and Parmesan; but are equally delectable on their own.

What's your favorite preparation for artichoke hearts? Have a heart -- share your recipes in the comments!

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Did you know that blackberries and artichoke hearts have higher antioxidant levels than chocolate, coffee, tea or red wine, for that matter? Me neither.

A recent study of 1,000 foods and beverages shows that the top five are blackberries, Welch's 100% Grape Juice, Ocean Mist artichoke hearts, walnuts and strawberries. These items beat out blueberries, red wine, chocolate, coffee and tea, all often cited for high levels of antioxidants. The real surprise to me was the artichoke hearts. Guess I'll have to start eating more antipasto.

The study was conducted by researchers from the University of Oslo, Norway, Virginia Polytechnic Institute and State University, and the University of Minnesota.

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