Artichokes are native to the western and central Mediterranean. They were brought to the eastern Mediterranean in ancient times. Ancient Greeks and Romans considered Artichokes a delicacy, aphrodisiac. It was attributed to being effective in securing the birth of boys. Today it is extensively cultivated in Mediterranean countries, the Americas, and other regions with rich soil and mild, humid climate.
Artichokes are low in fat, high in fiber, and loaded with vitamins and minerals like vitamin C, vitamin K, folate, phosphorus, and magnesium and iron. They are also one of the richest sources of antioxidants.
TYPES OF PROCESSING
Artichokes can be processed in a variety of ways and be presented in different forms.