Artichoke

The artichoke (Cynara scolymus) is a type of thistle in the Family Asteraceae. The edible part of the plant is the base (receptacle) of the flower head in bud, properly called a vegetable as it is harvested well before any fruit develops. The "bud" is sometimes called globe artichoke, French artichoke, or just choke, to avoid confusion with the Jerusalem artichoke, a different plant.

History

The controversy whether the artichoke grows wild or is a cultivar of the cardoon (cynara cardunculus) or cynara syriaca has not yet been resolved. It is likewise uncertain whether references to the artichoke in classical Greek and Roman authors are really references to the cardoon. It is, however, certain that the artichoke as we know it today was cultivated in the Eastern Mediterranean before the 12th century, and subsequently spread to Europe.

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 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 the state's total acreage lies within Monterey County. Castroville in Monterey County proclaims itself to be "The Artichoke Center of the World".

Cooking and eating technique for whole, mature artichokes

Cooking

Whole artichokes are prepared for cooking by removing all but 1/4" 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 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".

Thistle is fiberous 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

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

Culture

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, with U.S. production being chiefly in California.

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.

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