Product description
The globe artichoke is one of the most rewarding vegetables to cook. Beneath its sculptural green leaves lies a tender, nutty heart — the prize at the centre. Eating one is a small ritual: steam, dip each leaf, scrape off the soft base with your teeth, and work down to the heart.
WHAT MAKES THEM SPECIAL
Artichokes are naturally high in fibre, a good source of folate, and a staple of Mediterranean cooking. Fresh whole artichokes have a flavour and texture that jarred or frozen hearts cannot match.
SOURCED FROM SPAIN
Spain is one of the world's leading producers of fresh globe artichokes. Freshly harvested and air-freighted to the UAE.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 47 kcal | — |
| Carbohydrates | 10.5 g | 4% |
| of which sugars | 1.0 g | — |
| Dietary fibre | 5.4 g | 19% |
| Protein | 3.3 g | 7% |
| Total fat | 0.2 g | 0% |
| Folate | 68 µg | 17% |
| Vitamin C | 11.7 mg | 13% |
| Potassium | 370 mg | 8% |
| Magnesium | 60 mg | 14% |
*%DV on a 2,000 kcal adult reference diet; approximate USDA values, varies with variety/ripeness. Artichokes are naturally high in dietary fibre and a good source of folate.
HOW TO SELECT & STORE
- Store: refrigerate in a loosely sealed bag for up to 4-5 days.
- Fresh artichokes squeak when squeezed and feel heavy for their size.
- A little leaf-tip browning is normal.
- Sprinkle cut surfaces with lemon to prevent browning.
HOW TO USE & SERVE
Artichokes are a centrepiece vegetable for UAE entertaining and Mediterranean cooking.
- Steamed (classic): trim the stem and top, steam 30-45 min until a leaf pulls away easily. Serve warm with lemon-garlic butter or aioli for dipping leaf by leaf.
- Grilled: halve par-cooked artichokes, brush with oil and char on the grill.
- Braised: quarter and braise with olive oil, garlic, lemon and herbs - a Mediterranean classic.
- Stuffed: open the leaves and stuff with breadcrumbs, garlic and herbs, then bake.
- The heart: the tender base is the prize - remove the fuzzy 'choke' and savour it last.
Reviews
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Sign UpThe classic method is steaming: trim the stem and slice off the top, then steam the whole artichoke for about 30-45 minutes until an outer leaf pulls away easily. Serve warm with a lemon-garlic butter or aioli, and eat leaf by leaf, scraping the tender base off each with your teeth, down to the heart.The classic method is steaming: trim the stem and slice off the top, then steam the whole artichoke for about 30-45 minutes until an outer leaf pulls away easily. Serve warm with a lemon-garlic butter or aioli, and eat leaf by leaf, scraping the tender base off each with your teeth, down to the heart.
You eat the soft base of each leaf, scraped off with your teeth, and then the prized heart at the centre. Before eating the heart, scoop out the fuzzy 'choke' just above it, which is not eaten. The tough leaf tips and the stem's outer skin are usually discarded or trimmed.You eat the soft base of each leaf, scraped off with your teeth, and then the prized heart at the centre. Before eating the heart, scoop out the fuzzy 'choke' just above it, which is not eaten. The tough leaf tips and the stem's outer skin are usually discarded or trimmed.
Choose artichokes that feel heavy for their size and whose leaves squeak when squeezed — signs of freshness. A little browning at the leaf tips is normal. Store them in the refrigerator in a loosely sealed bag for up to four to five days, and rub cut surfaces with lemon to stop them browning.Choose artichokes that feel heavy for their size and whose leaves squeak when squeezed — signs of freshness. A little browning at the leaf tips is normal. Store them in the refrigerator in a loosely sealed bag for up to four to five days, and rub cut surfaces with lemon to stop them browning.
Artichokes are naturally high in fibre — around 5.4g per 100g, roughly 19% of an adult daily reference — and a good source of folate, with useful protein, potassium and magnesium for a vegetable. They are around 47 kcal per 100g. Values are approximate USDA references.Artichokes are naturally high in fibre — around 5.4g per 100g, roughly 19% of an adult daily reference — and a good source of folate, with useful protein, potassium and magnesium for a vegetable. They are around 47 kcal per 100g. Values are approximate USDA references.
