ISHS Acta Horticulturae 730: VI International Symposium on Artichoke, Cardoon and Their Wild Relatives
PRESENT AND PROSPECT OF UTILIZATION OF FRESH AND PROCESSED ARTICHOKE |
| Author: | V.V. Bianco |
| Keywords: | potential uses, probiotic, minimally-processed, pharmaceutical use of leaf extract, feeding animal, by-product |
| Abstract:
All the organs of the AR plant, Cynara cardunculus L. subsp. scolymus (L.) Hayek, can be utilized. The roots and rhizome for brew or infusion, the whole plant as ornamental for garden decoration, the leaves for alcoholic drink, pharmacological products, as substitute of tea in filter bags, tisane, beauty cream, sweetening agent, protein for biscuit and beverage, as milk coagulant, dehydrated flour for feeding animals and the midribs can be cooked in a variety of dishes. The immature flower heads and the receptacle (bottom) are eaten raw or cooked in more than 1000 recipes. The food processing industry make hearts simply frozen or battered, preserved in oil or vinegar, in brine water, roasted, grilled, minimally processed (ready to eat or ready to cook), marinated, or utilized as ingredient to fill ravioli (also as stir-fry), bread (quartered hearts rolled into the dough), crępe, croquette, omelette, quiche, breaded filled with diced hearts, “pesto”, cream, salsa dressing, mousse, freeze-dried, dehydrated (diced or ground into flour) as ingredient of pasta or macaroni, or in ready to cook risotto, or in various sauces with merlot or chardonnay wine and at last as ingredient of ice cream. The mature flower heads are used in dry flower arrangement. From achene’s (“seeds”) it is possible to extract oil, or used to produce seedlings for transplanting. By-products of field or from processing industries are used as fodder for many animals and for many potential use. To capture new customers, broaden the market, establish new attractive products and make profitable the artichoke cultivation for growers, dealers and processors, a list of tasks are outlined. | |
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