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.

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

Although Americans from the U.S West Coast are very familar with the artichoke, people from elsewhere rarely encounter this vegetable and eating one can be a trap for the inexperienced. 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. Immature artichokes can also be pickled or canned.

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.

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