I love Artichokes, but I really have to be in the mood to eat the heart.  I know I’m weird. 😉

Here are some facts about the Artichoke and it’s Heart.


  1. The artichoke is the unopened “flower” bloom of a thistle plant.
  2. A medium sized globe artichoke is fat free and has only 25 calories.
  3. 3% of the world’s herbal tea consumption is dried artichoke tea.
  4. 40% of the world’s artichokes are canned or jarred.
  5. California is known as the artichoke capital of the world.  They supply nearly 100% of North American fresh artichokes.
  6. The first mention of artichokes in literature was around 40-70 AD in a book on the medicinal uses of plants called The Greek Herbal of Dioscorides.
  7. Artichoke was first  introduced the artichoke to France in the 16th century by King Henry II’s wife, Catherine de Medici. She said, “If one of us had eaten artichokes, we would have been pointed out on the street. Today young women are more forward than pages at the court.”

Maybe at lunch today, I will have Spinach and Artichoke Dip to celebrate!!


Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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