Soups are suitable for every season, in winter for example a nice barley and artichoke soup warms the heart.
A winter first course with savoy cabbage, white cabbage, carrots, potatoes but above all rich in barley and artichokes.
Artichokes, truly one of my favorite winter vegetables. This month we talk about them with friends from the column Herbs and flowers on the plate.
History of the Artichoke
Its scientific name is Cynara scolymus and legend has it that it comes from the name of a nymph Cynara, with ash-colored hair, pink skin, and green eyes with rare shades of purple.
Zeus wanted to court her, but Cynara with a strong character refused him. Hence, Zeus, annoyed, decided to transform her into a vegetable that had to have thorns like Cynara’s character, with a sweet heart like the girl and green and purple like her eyes.
Theophrastus, a Greek philosopher, dedicated verses to the artichoke praising its precious virtues, and Pliny echoed him, reminding that the artichoke was already one of the favorite vegetables at that time.
The artichoke comes from the Middle East and was also known in ancient Egypt. At that time, however, it was used more for phytotherapeutic purposes than in cooking.
Then it arrived in Italy with the Etruscans, and around the year 1000, the Arabs rediscovered it in Sicily, from where the Arabic name ‘karshuf’ comes.
Finally, during the Renaissance, it was brought from Naples to Florence, where the inevitable Catherine de Medici, fond of artichoke hearts, took it with her to France.
Why do I like the artichoke? I should rather ask who doesn’t like artichokes.
The artichoke has digestive and diuretic properties, and thanks to the presence of inulin, it helps lower cholesterol levels; moreover, in the heart of the artichoke, there is a chlorogenic acid, an antioxidant, capable of preventing arteriosclerotic and cardiovascular diseases.
The high demand for artichokes and the diseases they are subject to make it necessary to use permitted substances in cultivation, but which must be used with caution; it is necessary, at least for me, even at the expense of a higher cost, to purchase products of a guaranteed organic origin.
Some recipes with artichokes? Here they are
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Barley Soup with Artichokes
- 3.5 oz pearl barley
- 3 artichokes, cooked, boiled
- 3 leaves savoy cabbage
- 3 leaves white cabbage
- 1 carrot
- 1 potato
- as needed vegetable broth
- 1/2 leeks
- as needed sea salt
- as needed pepper
- 4 tablespoons extra virgin olive oil
Steps for Barley Soup with Artichokes
Cook the artichokes in a pan, you can see here how to do it.
Rinse the barley well. Wash the vegetables, peel the carrot.
Slice finely the leek and all the other vegetables. Heat the vegetable broth. In a pot, pour two tablespoons of oil, the leek, and stew for 5 minutes. Add the barley for two minutes to flavor it, then also add the other vegetables and two sliced artichokes, the third one will be added at the end.
Cover with vegetable broth and cook for about 45 minutes on low heat. Taste and adjust the salt. Check that the barley is cooked.
Plate with some artichoke slices, a sprinkle of pepper, and a drizzle of oil.
Timo e Lenticchie Tips
With artichokes, you can also add some cooked stalks. You can vary the vegetables depending on the season. You can also change the type of grain.
For the column HERBS AND FLOWERS ON THE PLATE, check out the artichoke recipes from:
Elisa: Artichokes with white wine and thyme
Tiziana: Artichaokes alla giudia, a traditional Roman dish
Miria: Artichoke stuffed with chicken and baked potatoes
Miria: Artichoke stuffed with chicken and baked potatoes
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