Artichokes

Artichokes are a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower bud before it comes into bloom. They are native to the Mediterranean region.

History

The artichoke was first developed in the Mediterranean region, specifically Sicily. The Greeks and Romans began cultivating it in the 9th century. The Moors introduced the artichoke to Spain in the 8th century. The French and Dutch, and later the English, began cultivating artichokes in the 16th century.

Cultivation

Artichokes thrive in temperate climates with cool, foggy summers. They are harvested from the plant's second year. In the United States, California provides nearly 100% of the U.S. crop, and approximately 80% of that is grown in Monterey County.

Culinary use

Artichokes can be prepared and eaten in a number of ways. The heart of the artichoke is the most commonly consumed part. It can be eaten raw or cooked. The leaves can also be eaten, usually by removing the flesh at the base of the leaf with your teeth.

Nutritional value

Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.

See also

• List of vegetables
• Mediterranean cuisine

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