Cretan Artichokes
Estimated Inventory, lb : 0
Description/Taste
Cretan artichokes are medium to large in size, averaging 10 to 12 centimeters in length, and have a distinct, flower-like appearance. The base of the artichoke is comprised of a fleshy, thick stem which gives way to a central base covered in tight, overlapping layers of bracts. The bracts have a broad, thick, and tapered shape, gently hugging the curved nature of the head at the bottom and then flaring out at the top. The bracts are smooth, firm, and striated, displaying muted green hues, sometimes enveloped in a powdery coating. Several of the bracts also bear sharp spines at the tips. As the exterior layers are peeled away, the interior bracts of the artichoke are lighter green, pale yellow, and burgundy. There is also a central, meaty heart topped with a layer of inedible choke that should be removed before consumption. The heart is the most prized portion of the artichoke and can be eaten raw or cooked. Raw Cretan artichokes are crisp and slightly chewy with an acidic, herbaceous, and grassy taste. Once cooked, the flesh softens and becomes tender with a mild, green, and subtly bitter taste.
Seasons/Availability
Cretan artichokes are typically harvested mid-winter through spring, with a peak season between January through April.
Current Facts
Cretan artichokes, botanically classified as Cynara cardunculus var. scolymus, are a semi-cultivated species belonging to the Asteraceae family. The name Cretan artichoke is a general descriptor used across the island of Crete to describe a type of artichoke that is a descendant of the local wild variety. The wild variety is small, very thorny, and challenging to harvest and prepare for culinary preparations, but it is loved by Cretans for its strong, green, grassy, and slightly bitter taste. The semi-cultivated artichoke was developed over time by local Cretan farmers to create a variety that had the same flavor as the wild artichoke but was easier to use for culinary purposes. Cretan artichokes are grown across the island in open fields, home gardens, and greenhouses. The semi-cultivated heads are larger than the wild types, being closer in size to commonly cultivated commercial globe artichokes, and are nicknamed “calmer” than the spikey, wild plants. Cretan artichokes are a seasonal delicacy and emblematic of spring's arrival in Crete. The anticipated culinary ingredient is valued for its fresh flavor and versatility, being used in a wide array of fresh and cooked preparations.
Nutritional Value
Cretan artichokes have not been extensively studied for their nutritional properties. Artichokes, in general, have been celebrated for their antioxidant properties, which reduce inflammation and protect the cells against the damage caused by free radicals. Artichokes also provide vitamins A, B, C, and K to strengthen the immune system, maintain healthy organs, aid in faster wound healing, and contribute to energy production. In addition to vitamins, artichokes contain fiber to regulate the digestive tract, magnesium to control nerve functions, potassium to balance fluid levels within the body, and other nutrients, including iron, phosphorus, and folate.
Applications
Cretan artichokes have a fresh, grassy, and subtly bittersweet flavor suited for fresh and cooked preparations. The heads should be cleaned and trimmed before use, and when trimming, it is recommended to immerse the hearts in lemon water to prevent them from browning. In Crete, the fleshy portions of the leaves and the heart are popularly eaten raw. Raw artichoke is sprinkled with salt and lemon and served as a seasonal dish with raki or tsikoudia, which are local spirits. Cretan artichokes are also pickled for extended use and consumed as a tangy condiment. When in season, artichokes are primarily cooked with other springtime vegetables such as broad beans, carrots, peas, green beans, and leeks. These dishes are flavored with lemon and fresh herbs to create a bright flavor and are often viewed as symbols of the changing seasons. Cretan artichokes are also cooked with snails and yogurt, two common ingredients found across the island. Beyond springtime ingredients, the flavor of Cretan artichokes complements spinach and potato dishes, roasted meat mains, and seafood. Other popular recipes include cooking them into omelets with mushrooms, adding them to pies, layering them in phyllo pastry for a flaky dish, or incorporating them into risotto and pasta. In some villages of Crete, artichokes are notably stuffed and cooked with rice, herbs, and cheeses. They are also added to a variation of moussaka. Cretan artichokes pair well with onions, garlic, tomatoes, carrots, peas, zucchini, wild greens, spices such as paprika, turmeric, and pepper, herbs including oregano, fennel, dill, basil, and mint, cheeses such as parmesan and goat, lamb, poultry, fish, and walnuts. Freshly harvested artichokes can last 4 to 5 days at room temperature when the stems are placed in water like flowers. They can also be stored for a few weeks when placed in a bag in the refrigerator. While less common, artichokes can be trimmed, blanched, and frozen for 5 to 6 months.
Ethnic/Cultural Info
Artichokes were historically used to mark property lines between families in Crete. The bushy, leafy plants can grow up to 1 to 1.5 meters in height and produce rosettes of large, grey-green leaves. These leaves have a thistle-like appearance and can be deeply toothed. Some artichoke varieties also bear sharp spines and thorns, allowing the plants to keep animals and humans out of specific areas. Cretans planted artichokes as an easy-to-spot boundary and they were also fond of the plants for their versatility and multi-functional nature. In the winter and spring, the plants produce sharp leaves and thick, upright stems with prominent flower buds. These buds contributed to the height of the property divide and could be harvested for culinary use. If the buds were left to flower, the bright purple blooms attracted beneficial pollinators to gardens, helping the other plants on their property with pollination. Artichoke plants are still used as property barriers in the countryside of Crete in the modern day and are favored over fences for a more natural landscape.
Geography/History
Cretan artichokes are descendants of wild artichoke varieties native to the Mediterranean. Wild species have been naturally growing throughout the Mediterranean since ancient times, and wild types are still found on the island of Crete. Artichokes thrive in fields, along rocky slopes, and pastures throughout Crete, and wild plants were eventually sown in village gardens for cultivation. Over time, new, semi-cultivated artichokes were developed that had a similar flavor to the wild species but were larger in size, bore fewer thorns, and were easier to handle during harvest. Semi-cultivated artichokes are a popular winter and spring ingredient found in markets throughout Crete, and they are distinguished by their more open, flower-like appearance. Today, several varieties of semi-cultivated, cultivated, and wild artichokes are grown on Crete, and each type appears at specific points in the season. When available, Cretan artichokes are stacked in neatly arranged, large piles through local vendors at fresh markets to showcase their size and shape. The Cretan artichokes featured in the photograph above were sourced through a weekly open market in Heraklion, Crete.
