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maltatoday, SUNDAY, 12 MARCH 2017 35 THE appearance of the globe ar- tichoke on supermarket shelves and the vegetable trucks is the first indication spring is in the air in the Mediterranean. Part of the thistle family, the globe artichoke has no relation to the tuber-like Jerusalem artichoke, though their flavours are comparable. Mentioned as a garden plant in the 8th century by Homer and He- siod, this Mediterranean vegetable also has records of use as a food among the ancient Greeks and Ro- mans. Today there are a number of varieties that are grown around the world, namely large green vari- eties, medium green varieties, pur- ple varieties, spiney varieties and white varieties. Today it is mostly grown around the Mediterranean basin, with Italy, France and Spain being major producers. It is also grown in the Americas. If there ever was a superfood, the artichoke can be classed right at the top. The phytonutrients in arti- chokes provide potent anitoxidant benefits which put the vegetable at par with other antioxidant-rich foods such as dark chocolate, blue- berries and red wine, giving them a range of health benefits ranging from cancer prevention, immune support and protection against heart disease. Artichokes have long been fa- mous for their detoxifying effects, improving liver health (making them an ideal hangover cure), low- ering cholesterol and aiding diges- tion. How to prepare In Malta we tend to cook arti- chokes whole, tearing off the fleshy bits from the leaves with our teeth. The heart is the best bit. Simply re- move the stalks and the toughest outer leaves and stuff a mixture of garlic, lemon, breadcrumbs, olives, capers and anchovies between the leaves and place upright in a pot with about 8cm of water and steam for approximately 40 minutes. You can easily forgo the messy or- deal of tearing off the leaves at the dinner table by preparing the heart on its own. To do this, start by tearing off the tough outer leaves. Make sure you have plenty of lemons nearby and gently rub the yellow bits of the artichoke with lemon as you go along. This prevents oxidisation and will stop the artichoke going brown. Once you have most of the artichoke leaves off, leaving only the tender ones close to the centre, trim the top off with a sharp knife. With a teaspoon, dig out the hairy choke buried in the centre. Rub well with lemons to prevent dis- colouration until ready to cook. Simply braise the artichoke hearts, slice them finely and serve raw or chuck on the barbecue for added smokey flavour. Fine food of the week Food Ingredients • 1 onion • 1 stick celery • 1 small carrot • 2 cloves garlic • 3 Maltese sausages • Black pepper • 2 potatoes, peeled and chopped • 1 tbsp kunserva • 8 leaves sage • 4 artichoke hearts • 1 glass red wine • 2 tomatoes • 3 tbsp capers • Handful parsley Method 1. 1. Sauté the onion in olive oil with the celery, carrot and garlic. 2. 2. Roughly chop the Mal- tese sausage and add to the pan and season with freshly ground black pepper. 3. 3. Add the potato, the kun- serva and sage. 4. 4. Add the artichoke hearts and the red wine. 5. 5. Roughly chop the toma- toes and add to the stew and add the capers. 6. 6. Cover and allow to sim- mer for 20 mins. 7. 7. Top with parsley and serve with Maltese bread. This recipe first appeared on Gour- met Today TV, aired on TVM on 14 January, 2017. Recipe of the week Artichoke and Maltese sausage stew Sticking to our part of the globe