The artichoke is a fairly characteristic autumn vegetable. It can be turned into a delicious meal with many nutrients, although it is necessary to know how to eat it.
Being such weird looking vegetables, it would make sense that anyone trying to eat an artichoke for the first time would be confused and not entirely sure how it should be done, which parts of it can be eaten, and which parts to avoid. It is important to know which parts are the best and which parts should not be consumed in the case of humans.
The artichoke could favor suffocation
For the most part, artichokes are completely safe for humans to eat, in addition to the choke, which is the inner hairy part of the artichoke, and the sharp, hairy outer portions of the leaves. All parts are still “safe” to eat, but the problem is that they can easily become a choking hazard .
Most of the artichoke can be eaten without worry, including the stem of the artichoke, the inside of the leaves, and the heart. Artichoke hearts are one of the most enjoyed parts of an artichoke.
When reaching the center of the artichoke, be careful with the hairy core and the artichoke heart. The leaves here should be translucent and almost purple in color, and since they have sharp tips at the ends, they won’t be able to be eaten. They are not poisonous , but they can be painful and even dangerous to swallow, depending on how sharp they are.
Those thin leaves will have been covering the artichoke’s choke, which is a fine hair growth at the top of the heart. The choke is not poisonous to eat, but the fine hairs are prickly and make it unpleasant to consume, and it can also be a choking hazard.
To avoid any risk, a fork or spoon can be used to scrape the choke until it is completely removed, revealing the one part of the artichoke that almost everyone loves: the heart.
The key is in its cooking
Part of what makes a difference in how we eat an artichoke is how we cook it, as some cooking methods will make it softer and better for the digestive tract. However, if we feel that a part of the plant would be best put aside and discarded, then it is better to use our own judgment.
When peeling the outer leaves we must assume that the artichoke was cooked properly. This can be noticed as it is lighter in color and the part attached to the heart of the artichoke can be detected. As long as everything has been prepared correctly, the edible part of the leaf should peel off without much effort, leaving the tough outer shell to throw away.
The tough, fibrous leaves can be eaten with some effort, although they don’t taste good and can present a choking hazard if we can’t chew through that protective surface enough. Choke is also edible, but it’s not good for humans, it’s not good for swallowing, and it’s also a choking hazard, which means it’s not worth trying to eat.
In short, no part of the vegetable is poisonous, but trying to eat a whole artichoke can have serious consequences.
