Globe artichoke

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.

History

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 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.

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. Castroville in Monterey County proclaims itself to be "The Artichoke Center of the World." The Green Globe variety is virtually the only kind grown commercially in the U.S.

Cooking and eating

Nutrition Information

Cooking

Whole Globe artichokes are prepared for cooking by removing all but 5–10 mm or so of the stem, and cutting away about a quarter of each "leaf" with scissors. This removes the thorns that 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.

Eating

After cooking, the large leathery "leaves" 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 & 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 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 (the immature florets); the whole top layer of delicate feathery growth crowning the heart. It is this central top of the stem that supports 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 will be seen that the art of eating this food is in itself a satisfying and time consuming matter which has wider implications than mere nourishment.

Other methods

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.

Other uses

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.

Culture

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, running from March through May, but they continue to be harvested throughout the summer, with another peak period in October.

Home gardeners in northern climates can simulate the short days of winter by providing shade and get the plants to flower the first year. Also, the recently introduced Imperial Star hybrid has been bred to produce in the first year without such measures. An even newer type, the Northern Star, is said to be able to ovewrwinter in more northerly climates, and readily survive sub-zero temperatures.

Trivia

Marilyn Monroe was the first official California Artichoke Queen in 1949.

External links

• http://oregonstate.edu/Dept/NWREC/artichgl.html
• History of the artichoke: http://whatscookingamerica.net/History/ArtichokeHistory.htm
• Developed from the cardoon?: http://www.cliffordawright.com/history/artichoke.html
• http://everything2.com/index.pl?node_id=1010668
• Artichokes Italian Style
• Artichokes for the home gardener