The artichoke (enginar) is an immature inflorescence of green or purple colour. It is consumed in many different ways and its taste is highly appreciated. It is mainly cultivated in the Mediterranean basin and in some areas of the United States. It stands out for its content in cynarin, a substance that protects the liver. Furthermore, it reduces the level of cholesterol and it is diuretic.

The artichoke (enginar) is a bulbous or long inflorescence that is born in the plant of the same name. It is composed of a green or purple base; the flower heads are surrounded by protective leaves that are grouped around them. The colour ranges from green to purple; this characteristic leads to the distinction of the varieties. It has a sharp and somewhat bitter taste. It is consumed unripe, because when it blossoms there appears a purple down that makes it inedible.

The artichoke (enginar) comes from a species of thistle that the Greeks and the Romans cultivated in the Mediterranean area. The breeding that was carried out during the Middle Ages brought about the artichoke (enginar) that we know nowadays. Its nutritious importance relies mainly on the cynarin, a compound that is found in a significant quantity in artichokes (enginar); it has beneficial properties for the liver, kidneys and the gall bladder.

Artichokes (enginar) are served cooked. Serve whole artichokes (enginar) as single-portion impressive-looking starters with melted butter or vinaigrette for dipping. Artichoke (enginar) hearts also add a wonderful flavour to salads, pasta dishes, vegetable bakes and pizzas.

Cut off most of the stalk and trim off the points of the outer leaves with scissors or a sharp knife. Wash thoroughly in cold water and then rub any cut surfaces with lemon juice.

Artichokes (enginar) can be boiled or steamed. To boil, cook in a pan of boiling water with 1 tablespoon of lemon juice for 30-40 minutes or until a leaf will pull out easily. To steam, place in a steamer and cook for 35-45 minutes or until a leaf will pull out easily. To eat artichokes (enginar) pull away the leaves individually, dip the base of the leaf into butter or vinaigrette and pull through your teeth, discarding the rest of the leaf. When you reach the hairy choke (it looks like the closed head of a thistle) pull it out and discard to reveal the prized meaty heart at the base which can be removed with a teaspoon and eaten.