Ara-Art

Aug 1, 2013 by admin

Article Written by : ARCHIBLOCK

On the opening page of vegetables I promised there would be a  few of them that you may not know about, although you may be unsure of them, I can say that like all vegetables they contain nutrients and benefits,  which you would find in the more commonly named varieties.

On the other hand I would say try them as you will surely be  delighted with their differing tastes.

ARAME.

Arame is classed as a sea vegetable and is available all year in  the dehydrated form.

Think in terms of Kelp or seaweed and you are on the right  track for Arame have large serated fronds, or leaves, that are thicker than most other sea vegetables, and can be purchased in thinnish,flat brown strips.

If you have never tried any of the sea vegetables this would be one of the best to try, for Arame has an almost sweet flavour which is quite  delicate and not too fishy. To prepare Arame, wash well to remove any  traces of sand, or if using the dried Arame soak it for at least 5 minutes  before cooking, when it will turn black and double in volume.

Whilst there are many uses for Arame, it gives a special taste to soups, or marinated and used in a salad, stir fried, or alternatively you could cook it and combine  it with other vegetables.

ARTICHOKES.

Artichokes come in varying types so I am describing a few that  are known, allowing you to possibly try an artichoke you may not have had.

ARTICHOKE  Globe.

                      The Globe artichoke is probably one of the most well known,  but how many of you tried cooking, I’ll bet some of you out there think “no  a globe artichoke is not for me”. or let me put that another way:- I believe  many people know the name “globe artichoke” but are unaware of the  benefits of eating a globe artichoke or indeed any artichoke.

One large globe artichoke can contain 25% of the RDA for folacin, together with around 58 calories, coupled with the fact that is a good source of potassium. The Italian liquor Cynara contains artichoke as it’s primary flavour.

Globe artichokes, first cultivated in Naples in the mid 15th  century were  introduced to France in the 16th century, whilst the Dutch introduced them to the U.K. and were grown in Henry the VIII’s garden in 1530. Finally they were introduced to Louisiana by French immigrants  in the 19th century, and the Spanish immigrants to California, which now produces nearly 100% of the crop of the U.S.A.

Most globe artichokes are boiled (WARNING:- do not use an aluminium saucepan as the artichoke will discolour), to save any dicolouring, a  little lemon juice can be added to the water, boiling or  steaming for  between 15 and 45 minutes will make them tender,you will know when they are ready as the “leaves” of the artichoke are easily removed one at a time. They can then be served as a starter with a hot lemon butter sauce, or with a Hollandaise sauce, mayonaise, or just plain butter.

                         The lower part of the leaves are the succulent part together  with base part known as the heart, (see the picture inset). Whilst I appreciate you may not rush out  to buy a globe artichoke, I hope this has given you a reason to at least try an  artichoke as a starter or a vegetable As this is only one of several artichokes  I would like to introduce you to, I have continued with the Jerusalem and Chinese artichokes on my following pages.

Go on be a devil and try one (make it one of your 5 a day)