Also call:
 | DESCRIPTION
|
See varieties.
| HISTORY AND ORIGIN
|
Artichokes was cultivated in Italy in the 15th century and
it was recorded in Naples in 1400 AD.
| BUYING AND STORAGE
|
Select Globe Artichoke that has tight compact heavy heads,
leaves should be green or purple. Avoid open, curled or dry-looking
leaves. Select Jerusalem Artichokes with clean hard tubers.
| PREPARATION AND USE
|
The Globe Artichokes can be eaten whole or each leaf
pulled off and dip into sauce, stews, casseroles, salad and soup. may be
boiled or steamed, small Artichokes are better for pickling.
Jerusalem Artichokes can be boil or baked like Potato and
Taro.
| NUTRITIONAL INFORMATION
|
A good source of vitamin C.
| MAJOR NUTRIENTS ( Globe
Artichokes )
|
-
SERVING SIZE: 100 grm
-
| * ENERGY: |
62 |
kj |
* IRON: |
.5 |
mg |
| * PROTEIN: |
|
|
* POTASSIUM: |
|
|
| * FAT: |
|
|
* CALCIUM: |
44 |
mg |
| * CARBOHYDRATE: |
2.7 |
grm |
* VITAMIN A: |
|
|
| * DIETARY FIBRE: |
4 |
grm |
* VITAMIN B: |
|
|
| * SODIUM: |
|
|
* VITAMIN C: |
8 |
mg |
| VARIETY
|
GLOBE: Also call French
Artichokes. A flower head comprising of a bud with large overlapping scales.
The bud has a deep green colour and is slightly elongated shape.
 JERUSALEM: Also call
Sunchokes. Belong to the sunflower family, looks
|
