The artichoke is a perennial plant native to Africa but came to us from Sicily, where it is used more as well as in the Italian cuisine in general. In France it was used in the past as a pharmaceutical drug and the cultivation was encouraged by Catherine De Medici who -it is said- was “addicted” to them. It is diuretic and rich in potassium and iron. The broad beans are the fruit of the annual plant “Vicia faba”, originating from Asia where is it’s largest production in the world, but grows almost everywhere. In ancient Greece, other than food -for animals and for humans- it was also used to elect local leaders either playing the role of voting or the clergy.
The “aginarokoukia” with potatoes is one of the most typical and tasty dishes of the Cretan countryside.
Favorite, tasty and very healthy!
1 kg (wild) artichokes
1 kg broad beans
1/2 cup olive oil
1 bunch dill or fennel
3-4 fresh or
Carefully peel the artichokes, (their leaves are VERY spiky) up to reach the leaves that are completely yellow.
[Su_youtube_advanced url = “https://www.youtube.com/watch?v=Hh8ZrlOiIIQ” playlist = “https://www.youtube.com/watch?v=XsMhZHNlgxg&list=UUKwt9nkXp043phNc4NidBQA” autohide = “yes” rel = ” no “modestbranding =” yes “theme =” light “][/ su_youtube_advanced]
Attention! The beans may cause a poisoning to animals and to humans known manifested as hemolytic anemia, and in many cases proven fatal. The poisoning is caused to people who have inherited the deficiency of G6PD enzyme.