Artichokes and Wine: a culinary exploration of flavors and pairings

The artichoke, known by its scientific name Cynara scolimus, presents itself as a culinary mystery for both amateurs and connoisseurs alike. Renowned for its unique flavor profile, it has often been associated with a peculiar characteristic: the ability to transform tastes. This is due to the compound called cynarin present within the artichoke. The presence of this compound can affect the palate in unexpected ways, notably causing other flavors to appear sweeter. This peculiarity has led to intense discussions and explorations on how to pair the artichoke with various beverages, most notably wine.

The artichoke is not just a food item, but a symbol of a rich and complex history that stretches from ancient mythology to modern gastronomy. This article embarks on an exhaustive exploration of this fascinating plant, looking at its origins, the myths that surround it, its introduction to different cultures, and its unique chemical compound - cynarin. It will further delve into the complexity of pairing it with wine and the existence of a unique liqueur made from this extraordinary plant.

The Artichoke and Its Mythical Origin

The artichoke is a perennial plant without thorns, originating from the northwest regions of Africa. Its history is intertwined with mythology, specifically a tale involving the beautiful maiden named Cynara and the god Zeus. The myth narrates a love story that ended tragically, with Cynara being transformed into the first artichoke by an angered Zeus, hence its scientific name, Cynara.

The Artichoke's Introduction to Various Cultures

This plant found its way into Spain during the Middle Ages, with regular consumption beginning in Italy in the 15th century. French King Louis XIV had a known fondness for this food, and Spanish and French navigators introduced it to California, where the climate favored its cultivation.

Cynarin: The Chemical Mystery

Cynarin is primarily located in the leaves of the artichoke and is known to reduce cholesterol. Various scientific studies confirm its effectiveness, and it can be consumed raw, as a juice, or in extracts. The artichoke is also considered a medicinal plant, providing protection for the liver by creating a less dense and more fluid bile, thus aiding digestion.

The Challenge of Pairing: Artichoke and Wine

Pairing the artichoke with wine is a challenge, as cynarin makes everything consumed with it taste sweeter. The best wines to counteract this effect are those that bring a contrasting flavor. The fino wine, known for its sharp almond aromas and extreme dryness, adds a touch of bitterness that complements the artichoke's sweetness. The amontillado, a sherry with balanced acidity, and other options like cava reserva or chardonnay are also excellent choices. The pairing depends on the dish's preparation and flavor combination, allowing for a wide range of possibilities.

A Unique Liqueur: Cynar

Interestingly, an Italian liqueur named Cynar is made from the cynarin compound of the artichoke, mixed with 13 different herbs. It's noted for its bitter taste, though it finishes sweetly and can be consumed alone or mixed with soda.

The artichoke's complexity goes far beyond its culinary use; it is a symbol of myth, a bearer of medicinal benefits, and a challenge for gastronomic pairings. The continuous exploration of this plant in various culinary contexts continues to inspire and baffle chefs and food enthusiasts alike.