Artichoke
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Asterids
Order:	Asterales
Family:	Asteraceae
Tribe:	Cynareae
Genus:	Cynara
Species:	C. cardunculus
Binomial name
Cynara cardunculus L.

The globe artichoke (Cynara cardunculus var. scolymus)^[1] is a perennial thistle of the genus Cynara originating in Southern Europe around the Mediterranean. It grows to 1.4–2 metres (4.6–6.6 ft) tall, with arching, deeply lobed, silvery, glaucous-green leaves 50–82 centimetres (20–32 in) long. The flowers develop in a large head from an edible bud about 8–15 centimetres (3.1–5.9 in) 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 immature florets in the center of the bud is called the "choke" or beard. These are inedible in older larger flowers.

Cultivation[link]

The origin of artichokes is unknown, though they are said to have come from the Maghreb (North Africa), where they are still found in the wild state; the seeds of artichokes, probably cultivated, were found during the excavation of Roman-period Mons Claudianus in Egypt.^[2] Names for the artichoke in many European languages come from the Arabic الخرشوف al-khurshūf.^[3] The Arabic term ardi-shoki (أرض شوكي), which means "ground thorny" is a false etymology of the English name. The cardoon (Cynara cardunculus),^[4][5] a naturally occurring variant of the same species, is native to the South Mediterranean, even though it has not been mentioned in extant classic literature. Artichokes were cultivated in Sicily since the time of the ancient Greeks, the Greeks calling them kaktos. In this period, the leaves and flower heads, which cultivation had already improved from the wild form, were eaten. The Romans, who called the vegetable carduus, received the plant from the Greeks. Further improvement in the cultivated form appears to have taken place in the Muslim period in the Maghreb, although the evidence is inferential only.^[6]

Globe artichokes are known to have been cultivated at Naples around the middle of the 9th century. Modern scholar Le Roy Ladurie, in his book Les Paysans de Languedoc, has documented the spread of the artichoke:

"The blossom of the thistle, improved by the Arabs, passed from Naples to Florence in 1466, carried by Filippo Strozzi. Towards 1480 it is noticed in Venice, as a curiosity. But very soon veers towards the northwest...Artichoke beds are mentioned in Avignon by the notaries from 1532 onward; from the principle [sic] towns they spread into the hinterlands...appearing as carchofas at Cavaillon in 1541, at Chateauneuf du Pape in 1553, at Orange in 1554. The local name remains carchofas, from the Italian carciofo...They are very small, the size of a hen's egg...and are still considered a luxury, a vaguely aphrodisiac tidbit that one preserved in sugar syrup."^[7]

The Dutch introduced artichokes to England, where they grew in Henry VIII's garden at Newhall in 1530. They were brought to the United States in the 19th century, to Louisiana by French immigrants and to California by Spanish immigrants.

Agricultural output[link]

Today, globe artichoke cultivation is concentrated in the countries bordering the Mediterranean basin. The main European producers are Italy, Spain, and France. In the United States, California provides nearly 100% of the U.S. crop, and approximately 80 percent of that is grown in Monterey County; there, Castroville proclaims itself to be "The Artichoke Center of the World", and holds an annual artichoke festival. Most recently artichokes have been grown in South Africa in a small town called Parys located along the Vaal river. According to FAO, the top 10 artichoke producing countries are (in metric tonnes (2009))^[8]:

1.  Italy 486,600
2.  Spain 198,900
3.  Egypt 180,000
4.  Peru 144,317
5.  Argentina 90,293
6.  China 67,000
7.  Morocco 64,610
8.  United States of America 50,710
9.  France 46,752
10.  Chile 44,600
11.  South Africa 30,000

Artichoke output in 2005

Artichokes can be produced from seeds or from vegetative means such as division, root cuttings or micropropagation. Though, in technical sense, they are perennials that normally produce the edible flower only during the second and subsequent years, certain varieties of artichoke can be grown from seed as annuals, producing a limited harvest at the end of the first growing season, even in regions where the plants are not normally winter-hardy. This means that home gardeners in northern regions can attempt to produce a crop without the need to overwinter plants with special treatment or protection. The recently introduced seed 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 subzero temperatures.^[9]

Artichoke field

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 mature specimens can be disposed of after a few years, as each individual plant lives only a few years. The peak season for artichoke harvesting is the spring, but artichokes continue to be harvested throughout the summer, with another peak period in mid-autumn.

When harvesting, they are cut from the plant 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.

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 flower heads.

Varieties[link]

The artichoke is an important winter vegetable in Mediterranean cultures - Dansa de la carxofa in Algemesí, Valencian Country

Traditional cultivars (vegetative propagation)[link]

• Green, big: Camus de Bretagne, Castel (France), Green globe (USA), Green globe (South Africa)
• Green, medium-size: Blanca de Tudela (Spain), Argentina, Española (Chile), Blanc d'Oran (Algeria), Sakiz, Bayrampasha (Turkey)
• Purple, big: Romanesco, C3 (Italy)
• Purple, medium-size: Violet de Provence (France), Brindisino, Catanese, Niscemese (Italy), Violet d'Algerie (Algeria), Baladi (Egypt), Ñato (Argentina), Violeta de Chioggia (Italy)
• Spined: Spinoso Sardo e Ingauno (Italy), Criolla (Peru).

Cultivars propagated by seeds[link]

• For industry: Madrigal,^[10] Lorca, A-106, Imperial Star
• Green: Symphony,^[10] Harmony^[10]
• Purple: Concerto,^[10] Opal,^[10] Tempo^[10]

Uses[link]

Globe artichokes being cooked

Cooking[link]

In the US, large globe artichokes are most frequently prepared for cooking by removing all but 5–10 millimetres (0.2–0.4 in) or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns on some varieties that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender. The core of the stem, which tastes like the artichoke heart, is edible once the stem's fibrous exterior has been removed

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 the acids will boil out into the air. Covered artichokes, in particular those that have been cut, can turn brown due to the enzymatic browning and chlorophyll oxidation. If not cooked immediately, placing them in water lightly acidulated with vinegar or lemon juice prevents the discoloration.

Leaves are often removed one at a time and the fleshy base part is eaten, sometimes dipped in hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces, with the fibrous upper part of each leaf being discarded; the heart is then eaten when the inedible choke has been discarded after being carefully peeled away from the base. The thin leaves covering the choke are mostly edible.

Canned, marinated artichoke hearts

In Italy, artichoke hearts in oil are the usual vegetable for 'spring' section of the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn, and prosciutto for winter).^[11] A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole.^[12]

Stuffed artichokes recipes are many. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. A bit of the mixture is then pushed into the spaces at the base of each leaf and into the center before boiling or steaming.^[13]

In Spain, the more tender, younger, and smaller artichokes are used. They can be sprinkled with olive oil and left in hot ashes in a barbecue, sauteed in olive oil with garlic, with rice as a paella, or sauteed and combined with eggs in a tortilla (frittata).

Often cited is the Greek, 'Aginares a la polita' (artichokes city-style, referring to the city of Constantinople), a hearty, savory stew made with artichoke hearts, potatoes, and carrots, and flavored with onion, lemon, and dill.^[14][15] The finest examples are to be found on the island of Tinos, and in Iria and Kantia, two small villages in Argolida in the Peloponnese of southern Greece.

Another way to use artichokes is to completely break off all of the leaves, leaving the bare heart. The leaves are steamed to soften the fleshy base part of each leaf to be used as the basis for any number of side dishes or appetizing dips, or the fleshy part is left attached to the heart, while the upper parts of the leaves are discarded. The remaining concave-shaped heart is often filled with meat, then fried or baked in a savory sauce. Frozen artichoke hearts are a time-saving substitute, though the consistency and stronger flavor of fresh hearts when available is preferred.

Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper, and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt.

A tea bag containing artichoke tea

Tea[link]

Artichokes can also be made into an herbal tea. It affords some of the qualities of the whole vegetable, acting as a diuretic and improving liver function. Artichoke tea is produced as a commercial product in the Da Lat region of Vietnam.

Liqueur[link]

Artichoke is the primary flavor of the 33-proof (16.5%-alcohol) Italian liqueur Cynar produced exclusively by the Campari Group. It can be served over ice as an aperitif or as a cocktail mixed with orange juice, especially popular in Switzerland. It is also used to make a 'Cin Cyn', a slightly less-bitter version of the Negroni cocktail, by substituting Cynar in place of Campari.

Medical uses[link]

The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables.^[16] Cynarin, an active chemical constituent in Cynara, causes an increased bile flow. The majority of the cynarin 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.^[17]

This diuretic vegetable is of nutritional value because of its exhibiting an aid to digestion, strengthening of the liver function and gall bladder function, and raising of the HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease.^[18] Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase and having a hypolipidemic influence, lowering blood cholesterol.^[19] Artichoke contains the bioactive agents apigenin and luteolin.^[20] C. scolymus also seems to have a bifidogenic effect on beneficial gut bacteria.^[21] Artichoke leaf extract has proved helpful for patients with functional dyspepsia,^[22] and may ameliorate symptoms of IBS.^[23][24]

Nutritional information[link]

1medium artichoke (128g) contains the following nutritional information according to the USDA:^[25]

• Calories : 60
• Fat: 0.19
• Carbohydrates: 13.45
• Fibers: 6.9
• Protein: 4.19

References[link]

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

Grocers

External links[link]

Find more about Artichoke on Wikipedia's sister projects:
	Definitions and translations from Wiktionary
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	Learning resources from Wikiversity
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	Quotations from Wikiquote
	Source texts from Wikisource
	Textbooks from Wikibooks

• Artichoke Cooking Soups and Stews Links at the Open Directory Project
• Artichoke Cooking Links at the Open Directory Project

Wikimedia Commons has media related to: Cynara scolymus

Wikibooks Cookbook has a recipe/module on Artichoke

Mark Bittman (born c.1950) is an American food journalist and author. He is a columnist for The New York Times.

Education[link]

Bittman is a graduate of Stuyvesant High School Class of 1967 and of Clark University.^[1]

Career[link]

Bittman is a prolific author on the topic of food and cooking. Three of his books, including Cooking at Home with a Four-Star Chef, have been given the IACP/Julia Child and/or James Beard awards.

Bittman published his book Leafy Greens in 1995, How to Cook Everything in 1998, Fish - The Complete Guide to Buying and Cooking in 1999 and Simple to Spectacular in 2000.

In 2005 he published the book, The Best Recipes in the World and Bittman Takes On America's Chefs and hosted the Public Television series Bittman Takes on America's Chefs which won the James Beard Award for best cooking series.^[2]

In 2007 he published How to Cook Everything Vegetarian and created the film "What's wrong with what we eat?".

Bittman appeared with Gwyneth Paltrow and Mario Batali, in a PBS series called Spain... on the road Again in 2008.

In 2009 Bittman published the book Food Matters on food related topics such as environmental challenges, lifestyle diseases, overproduction and over consumption of meat and simple carbohydrates, and began the TV series Kitchen Express.

In 2010, Bittman created The Food Matters Cookbook; an expansion of the principles and recipes in his prior book.

Bittman has written books related to his New York Times column: The Minimalist Cooks at Home, The Minimalist Cooks Dinner and The Minimalist Entertains^[2] His final Minimalist column was published on January 26, 2011. Bittman continued writing as a columnist for the New York Times Magazine and had a column in the paper's Opinion section; he also blogged.^[3]:

Bittman wrote a pair of articles for The New York Times Week in Review, called “Rethinking the Meat Guzzler” and “The Future of Fish”.

Bittman has appeared on NBC's The Today Show and NPR's All Things Considered.^[2] and appeared as a guest judge on the Food Network competition series Chopped.^{[citation needed]} He also hosts a weekly cooking video on the New York Times website.^{[citation needed]}

Personal life[link]

Bittman lives in New York City with his wife, Kelly Doe, a New York Times graphic designer and art director.^{[citation needed]} He has two adult daughters from a prior marriage. Bittman runs marathons and is a licensed pilot.^[2]

References[link]

External links[link]

• Official website
• Video: Voting with your mouth with Mark Bittman and Ezra Klein
• Video: Mark Bittman on what's wrong with what we eat at EG Conference in 2007