Artichoke thistle "Gobbo di Nizza" (cardoon) - Cynara cardunculus L.
Natural antioxidant, antidepressant and immune stimulant. Increases libido and potency.
Perennial, light and heat-loving vegetable plant. The artichoke is rich in vitamins A, B1, B2, C, inulin, aromatic substances.
When raw, the artichoke tastes like a walnut. Fleshy receptacles and juicy bases of scales of unripe inflorescences are used for food, from which salads are prepared.
They also use boiled, baked, fried artichoke and for canning. Plants have medicinal properties, they are used to treat diabetes, hepatitis, atherosclerosis, liver and kidney diseases.
Agricultural technology: a month before sowing (late February - early March), the seeds are soaked for 10-12 hours in water and germinated before peaking (5-6 days) in a warm place (at a temperature of + 20 + 25 ° C), and then placed in the refrigerator for 20-30 days.
Seedlings are grown in boxes or peat-humus pots at a temperature of + 12 + 15 ° C, regularly watered with warm water and a weak solution of organic and mineral fertilizers. From the end of April, the seedlings are hardened.
In open ground, seedlings in the phase of 2-3 true leaves are planted at the end of May according to the scheme 70x70 cm. Before planting, rotted manure is introduced into the holes.
In the southern regions, the artichoke is cultivated as a perennial crop, and the seeds are sown in open ground at the end of May-June by the nesting method (2-3 seeds each) with a distance of 70 cm between the nests.
The artichoke prefers bright, sun-warmed and sheltered places. Plants require watering, feeding, loosening and weeding. With the appearance of inflorescences, they are watered less often.
When grown in a perennial culture for the winter, the rhizomes are spud and covered. in Estonia, the rhizomes are dug up and stored at a low temperature (not lower than 0 ° C), digging vertically into wet sand.
In the first year, no more than 2-3 peduncles with 3-4 baskets are left on one plant. In the second or third year - up to 10-12 pieces. In the first year, the artichoke ripens in August, in subsequent years - from June-July until frost. The heads are cut off 10-15 cm below the inflorescences. The cut heads are stored in a cool place for up to 4 weeks. Productivity 1-1.5 kg / m2.
Sowing time: March, April (1.0 g = 23 seeds).
Seedling disembarkation time: June.
Harvest time: August.
Planting method: seedlings.
Plant spacing: 40 cm. Row spacing: 70 cm.
* Before preparing an artichoke, the inflorescence must be properly processed. This is a whole art ... (An artichoke is not a potato!)
The stem is carefully cut off at the very base of the inflorescence head, and the scales are trimmed from above with scissors, cutting off the sharp ends.
All slices are immediately moistened with lemon juice so that they do not darken. From the middle of the basket, remove the ovaries of flowers with a sharp metal spoon.
After that, the prepared artichokes are washed well and tied with twine or threads so that the scales do not disintegrate during cooking, and immediately dipped into boiling water, otherwise the baskets will darken.
Secret: so that the heads are larger, the stems under them are pierced with wooden pins at the moment when the inflorescences reach half of their size.
We advise you to eat artichokes not only with reverence, but also with milk sauce! And real gourmets will surely like the recipe with mussels and oranges.
Eng.: Cardoon Artichoke. Suom.: Kardoni, Isoartisokka, koppiloartisokka, ruotiartisokka, villiartisokka. Sven.: Kardon ärtskocka. Bot. syn.: Carduus cardunculus (L.) Baill., Carduus cynara E.H.L.Krause.
Cardoon with mussels and oranges.
Bon appetit: pour water into a large saucepan up to the level of 5 cm and bring to a boil. Place the artichokes in a saucepan, cover and cook for 40 minutes. Flip the artichokes over to drain the water.
Boil 2 glasses of wine with 4 tbsp. spoons of water. Add fresh mussels, cover and steam for 3 minutes, until open.
Transfer the mussels to a bowl (discard those that did not open and remove the shells from the remaining ones). Save the broth from mussels.
To prepare the side dish, strain the broth through cheesecloth into a small saucepan and boil for 2 minutes.
Add the breadcrumbs. Transfer everything to a small bowl, add the pepper puree, crushed garlic, vinegar, oil, salt, black pepper and cayenne pepper.
In a large bowl, combine the mussels, potatoes, orange wedges and half the garnish. Open the leaves of the artichokes so that the friable core opens, remove it with a teaspoon.
Divide the artichokes onto plates and spread the filling between them. Serve the remaining side dish separately.