Globe artichoke

Globe Artichoke is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form.

History[edit | edit source]

The cardoon was a native plant to the Mediterranean region, where it was domesticated in ancient times. The Romans called the vegetable carduus. Further improvement in the cultivated form appear to have taken place in the medieval period in Muslim Spain and the Maghreb, although the evidence is inferential only.

Cultivation[edit | edit source]

Globe artichokes are perennial plants related to the thistle. They are native to Europe and the Mediterranean. Large, arching, deeply lobed, silvery green leaves grow in a rosette from a fleshy rootstock. Plants grow to 1.5-2 m by 1.5 m. In the second year after planting, a tall stem shoots up from the centre of the bush bearing the edible flower buds. Plants can be grown from seed or vegetatively propagated from suckers.

Culinary use[edit | edit source]

The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables. Cynarine is a chemical constituent in Cynara. The majority of the cynarine found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.

References[edit | edit source]

External links[edit | edit source]

Official website

Globe artichoke Resources
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