Artichokes are a peculiar food. They look like hand grenades, they remind you of cactus. Yet whomever navigated to the place where you could actually consume them, must have been in a state of mind. Look at this beautiful flower, now mind you this is beyond where you would want to harvest an artichoke. Honestly can you truly look at this and say that looks like I want to make a grilled artichoke salad with it
It makes me kind of wonder who looked at this and said ah, now that is a morsel waiting to be had. Not only this but if you have ever prepared an artichoke you would know that there is a fair amount of preparation before you can cook it. Then once you cook it, there is a navigating of it to get to the meat of that which you will eat from it.
With all this being said, artichokes despite being one of the most difficult foods to work through, is a delicious treat.
What Are Artichokes?
An artichoke blooms to a beautiful flower as pictured here above. This beautiful flower is the likely reason that this was discovered as a food. Someone probably picked one, someone who was curious smelled it and less floral than meaty decided that this creatures’ explorations needed expanding.
The artichoke is made up of several parts. The stem, the heart, the outer petals and the choke. As the artichoke matures the choke blooms into the flower you see.
The stem is the base of the plant, this is the stock you might say. It is hearty because the bulb is rather large and needs to be to hold it up. The heart is the extension of stem and really where the bulk of the edible portion of the artichoke is. The outer petals, just like a blossom of a flower surround the artichoke in layers, each petal has a thorn. The center of the artichoke is just that, it is called the choke, this is the area at the center behind the petals, above the heart.
When you prepare an artichoke, you trim off the upper half of the leaves, removing the thorn and much of the leave. The base of the leave is the only area that you eat. Typically, you peel them off and with the top part of the leaves in your fingers do a movement that is like a sucking/squeezing as you pull the bottom section between your teeth and lips. This removes the small amount of meat that is there for consumption.
The heart of the artichoke still lies within the exterior leaves that you peeled off above. Once they have all been peeled away it reveals this heart. Fairly neutral in flavor it is very nice flavor when prepared fresh. When preparing these you trim the leaves and take a spoon and remove the choke, these you don’t want to eat.
The area that the choke is in can be stuffed, it can be stuffed with anything from seafood, to bread and cheese. Artichokes are often eaten with butter, similar to lobster in that the flavor is rich and is also neutral.
An Easy Grilled Artichoke Salad Recipe
Harvesting the edible portion of the artichoke is the difficult part. Making grilled artichoke salad or other easy artichoke salad recipes is your prime conversation once you prepare them. Once harvested there are endless easy recipes for artichokes.
Artichokes are so rich and yet mild in flavor that they realistically make a great canvas to paint recipes on. Whether you create this grilled artichoke salad recipe or you make a seafood appetizer with artichokes and bisque sauce.
The options for making easy artichoke recipes is really endless. If you wanted to take your prepped artichokes and stuff them with a seafood mixture of shrimp, scallops, lobster, crab and/or whatever seafood you like.
Toss them with some melted butter and stuff them in the cavity that you have removed the yolk from, top with some buttered bread crumbs and bake in covered pan with some seafood or chicken stock, to gently cook your seafood and steam your artichoke. Once done remove the covering and let bread crumbs get slightly toasty.
Maybe a sausage stuffing or simply crab meat covered with Parmesan cheesembs and served with drawn butter.
Is This A Keto-Friendly Recipe?
This salad would be considered keto friendly. Artichokes are really low in carbohydrates. Carbohydrates are the bodies fuel, they are the primary source of energy for our bodies. Proteins are the body builders/mechanics and nutrients are the gap fillers of detail. All of these are important energy, body mechanics, and the all-important daily details in nutrients.
While artichokes are keto friendly because they are low in carbohydrates, let us take a moment and discuss the keto diet. The keto diet is very similar to the old Atkins diet. The idea behind this was that while proteins are the mechanics, they can also be used for energy as well. Where carbohydrates just turn to fats when they are over consumed, they aren’t mechanics as well.
The keto diet seems to be a revised version of the Atkins. The Atkins diet would say you couldn’t eat an orange because there were carbohydrates int it. Really, no oranges!! So, the idea behind the keto diet is to remove some of those ridiculous rules the Atkins diet had. The other thing that I would see is that those on the Atkins diet would eat like a pound of bacon. Really, a pound of Bacon!!
I honestly witnessed people that wouldn’t eat an orange and yet believed a pound of bacon was healthful. Seriously, these diets have good intentions, however when people don’t use some common sense, they can be deadly.
Ketosis is a serious thing, that is the basis of the keto diet. Your body, starving for energy will consume the fats you have to provide energy. Yes this will cause you to lose weight, when your body burns fat in an unbalanced proportion, it releases ketones (a form of acid) into the blood stream for muscles to use for energy. Enjoy this keto friendly artichoke salad recipe
One of the signs of ketosis is weight loss. A diet developed bordering on poisoning ourselves if not correctly balanced from ketosis. Doesn’t that alarm anyone. Yes, they allow carbohydrates, ya. The problem lies in the incorrect administration, because the line of failure is so thin. If you choose this diet, be careful.
Grilled Artichoke salad
- 1 Zucchini cut into 1-inch cubes
- 1 Summer Squash cut into 1-inch cubes
- 1 Red Bermuda Onion cut into 1-inch cubes
- 1 Green Pepper cut into 1-inch cubes
- 1 Red Pepper cut into 1-inch cubes
- 1 Eggplant cut into 1-inch cubes
- 1 Can whole Artichoke drained, rinsed, cut into ¼’s
- 4 Portabella Mushroom Caps
- ¼ cup Olive Oil Blend
- ¼ cup Balsamic Vinegar
- Toss each vegetable separately with Oil and Vinegar
- Roast like vegetables together
- Cook on high heat, 375, until tender and slight brown color
- Cool,Toss together as a salad
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