An artichokes recipe for the Passover / Pesach festival is a traditional recipe with Sephardim (Jews whose ancestors came from Spain and/or Portugal). There have been many artichoke recipe variations created by Sephardim since Sephardim have settled in many countries following their expulsions from Spain (1492) and Portugal (1497) in the late 15th century, and over the centuries, they have used ingredients that have been available where they have settled, resulting in a number of unique artichoke recipes found in Sephardic communities worldwide.

What is an artichoke? An artichoke is an herb, specifically, it is a tall, composite herb, similar to a thistle consisting of coarse, pinnately incised leaves; an artichoke is also the edible, immature flower head which is cooked as a vegetable. The word "artichoke" itself derives from the word "articiocco", a word found in a dialect of Italian. In turn, the word "articiocco" derives from the Arabic words "al-khurshuf", literally meaning "the artichoke".

As mentioned, artichoke recipes are common in Sephardic cooking. Many if not most of the artichoke recipes produce healthy dishes for the Passover / Pesach festival as well as for all other Jewish festivals and Jewish holidays and any time of the year in general. The following artichoke recipe is created according to Italian-Jewish style cooking (as mentioned, since the late 15th century, Sephardim have migrated from Spain and/or Portugal to other southern European countries such as Italy as well as to the Middle East and Asia in general).

The following artichoke recipe in the Italian-Jewish style is a no-cholesterol version which not only tastes great but is healthy for you as well!

No-Cholesterol Italian Style Artichokes Recipe

10 medium artichokes, stems and top thorns removed
1 clove garlic, crushed
1 teaspoon salt (or to taste)
Juice of lemon
1 tablespoon olive oil

Instructions for the No-Cholesterol Italian Style Artichokes recipe:

  1. Half fill a pot large enough to hold all the ingredients (or two smaller pots, if necessary) with water.
  2. Add the other ingredients, except the artichokes.
  3. Cover and bring to a boil.
  4. When the water is boiling, add the artichokes.
  5. Cover, and reduce the heat to simmer.
  6. Cook, covered, for 30 minutes or until done (Larger artichokes require longer cooking time.).
  7. If a leaf pulls easily from the artichoke and is tender, the artichoke is ready.
  8. Cool.
  9. When the artichoke is cool enough to handle, slightly separate the leaves at the opening.
  10. Using a small spoon, remove the thistle and discard.
  11. Chill.
  12. Just before serving time, fill with Mediterranean Fish Salad (see this recipe in the Low-Cholesterol Passover / Pesach Recipes Category).

Nutrition Information Per Serving (without salad): Calories: 53; Protein: 2.8 grams; Carbohydrates: 12.4 grams; Fat: 0.2 grams; Cholesterol: 0 milligrams.

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