Globe artichoke

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The Globe Artichoke (Cynara scolymus) is a perennial, thistle-like plant, originating in southern Europe around the Mediterranean. It grows to 1.5-2 m tall, with arching, deeply lobed, silvery glaucous-green leaves 50-80 cm long. The flowers develop in a large head from an edible bud about 8-15 cm diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the "heart"; the mass of inedible immature florets in the center of the bud are called the "choke."

Cultivation

The Globe Artichoke is very closely related to the Cardoon (Cynara cardunculus), and possibly derived from it in cultivation; the controversy whether it occurs wild or is a Cultivar Group of the Cardoon has not yet been resolved. It is likewise uncertain whether references to the Globe Artichoke in classical Greek and Roman authors are really references to the Cardoon. It is, however, certain that the Globe Artichoke as we know it today was cultivated in the eastern Mediterranean before the 12th century, and subsequently introduced to the rest of Europe.

Globe Artichokes were first cultivated at Naples around the middle of the 15th century, and are said to have been introduced to France by Catherine de Medici, in the 16th century. The Dutch introduced artichokes to England, where they were growing in Henry VIII's garden at Newhall in 1530. They were introduced to the United States in the 19th century, to Louisiana by French immigrants and to California by Spanish immigrants. The name appears to have originated with the Arabic ardi shauk ("ground-thorn"), through the Italian, articiocco.

Today, the Globe Artichoke is cultivated mainly in France, Italy, and Spain. In the United States, California provides nearly 100 percent of the local crop, and approximately 80 percent of that is grown in Monterey County; there, Castroville proclaims itself to be "The Artichoke Center of the World". The cultivar 'Green Globe' is virtually the only kind grown commercially in the U.S.

Globe Artichokes are perennials, and produce the edible flower only during the second and subsequent year. Commercial culture is limited to warm areas in USDA hardiness zone 7 and above. It requires good soil, regular watering and feeding plus frost protection in winter. Rooted suckers can be planted each year so that mature specimens can be disposed of after a few years, as each individual plant only lives a few years. The peak season for artichoke harvesting is the spring, but they continue to be harvested throughout the summer, with another peak period in mid autumn.

When harvesting, if they are cut from the ground so as to leave an inch or two of stem, artichokes possess good keeping qualities, frequently remaining quite fresh for two weeks or longer under average retail conditions.

The recently introduced hybrid cultivar 'Imperial Star' has been bred to produce in the first year without such measures. An even newer cultivar, 'Northern Star', is said to be able to overwinter in more northerly climates, and readily survive sub-zero temperatures.

Apart from food use, the Globe Artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large purple flowerheads.

Uses

Cooking

Whole Globe Artichokes are prepared for cooking by removing all but 5-10 mm or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender, about 15-45 minutes. If boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so that the acids will boil out into the air. Covered artichokes can turn brown due to the acids and chlorophyll oxidation.

Eating

After cooking, the large leathery scales forming a tight rosette are pulled off one by one, and their soft, inner basal part (usually) dipped in some kind of sauce, perhaps butter and lemon, mayonnaise or vinaigrette. The dipped soft part is then pulled off with the teeth and all the rest of the leaf discarded. The fleshy, edible part is found by many to be delicious, but quite sparse in proportion to that which is discarded.

This process continues until most of the leaves have been removed and the remaining ones are too small and delicate to bother with eating. This point is difficult to judge and the novice artichoke eater may wish to seek guidance by discreetly watching a companion. Finally, a knife is used to remove the thistle or choke (the immature florets), the whole top layer of delicate feathery growth crowning the heart. It is this central top of the stem supporting the rosette that is sold cut up, pickled and bottled as "artichoke hearts".

The thistle part is fibrous and unpleasant to eat, and has a way of getting everywhere when it is cut away from the heart. Therefore, it is wise to cut some of the edible heart away and discard it along with the thistle to avoid making a mess. It may be easier to remove by pushing it off the heart with a finger than cutting out.

Globe Artichokes can be harvested while still small, cooked, and eaten whole. Boiled Globe Artichokes can be deep fried in batter. Smaller artichokes can be quartered, tossed with oil, and roasted. Immature artichokes can also be pickled or canned. Globe Artichokes may also be used to flavour liqueur.

Artichokes have also been referred to as a sommelier's nightmare, as consumption creates a sweet taste in the mouth that interacts with other foods and beverages, including wine.

Tea

Artichokes can also be made into an herbal tea; artichoke tea is produced as a commercial product in the Dalat region of Vietnam.^{[citation needed]}

Liquor

Artichoke is the primary flavor of the Italian liquor Cynar.

Ethnomedical Uses

• Dried or fresh leaves and/or stems of Cynara are used as a choleretic (to increase bile production), to treat gallstones, and as a tonic for convalescence.

Cynarin is the principal active constituent in Cynara.

References

• This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia.

External links

• History of the Artichoke
• Artichoke in pasta cooking - vegetarian recipes
• Developed from Cardoon?
• Vegetable Research and Information Center (University of California)
• Commercial Vegetable Production Guide (Oregon State University)
• Cultivation, Uses and Recipies
• Cooking For Engineers: Grilled Artichokes - recipe including step-by-step photos and how to eat an artichoke