of different molecules including each other;
this gives the flesh an evenly dark tone, and
leaves few phenolics free to cause
astringency. Some artichoke phenolics have
antioxidant and cholesterol-lowering effects,
and one in particular, a compound dubbed
cynarin, has the unusual effect of making
foods eaten after a bite of artichoke taste
sweet. Cynarin apparently inhibits the sweet
receptors on our taste buds, so when it’s swept
off the tongue by the next bite, the receptors
start up again, and we notice the contrast.
Because they therefore distort the flavor of
other foods, artichokes are thought to be an
inappropriate accompaniment to fine wines.
The Cabbage Family:
Broccoli, Cauliflower,
Romanesco
These vegetables are all varieties of cabbage
in which the normal development of flower