Artichoke
1120742
224389979
2008-07-08T17:18:06Z
Husond
1732934
Reverted edits by [[Special:Contributions/72.86.32.139|72.86.32.139]] (using [[WP:HG|Huggle]])
{{otheruses4|the globe artichoke|other uses|Artichoke (disambiguation)}}
{{Taxobox
| name = Artichoke
| image = Artichokes.jpg
| image_width = 250px
| image_caption = Globe Artichoke buds ready for cooking
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Asterales]]
| familia = [[Asteraceae]]
| genus = ''[[Cynara]]''
| species = '''''C. cardunculus'''''
| binomial = ''Cynara cardunculus''
| binomial_authority = [[Carolus Linnaeus|L.]]<ref name="grin">
{{cite web
|url=http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?12839
|title=Cynara cardunculus information from NPGS/GRIN
|publisher=www.ars-grin.gov
|accessdate=2008-04-13
|last=
|first=
}}
</ref>
|synonyms =
''Cynara scolymus'' L.<ref name="grin"/>
}}
The '''Globe Artichoke''' (''Cynara cardunculus'')<ref name="grin"/> is a [[Perennial plant|perennial]] [[thistle]] originating in [[southern Europe]] around the [[Mediterranean]]. It grows to 1.5-2 m tall, with arching, deeply lobed, silvery glaucous-green [[leaf|leaves]] 50–80 cm long. The [[flower]]s develop in a large head from an edible [[bud]] about 8–15 cm 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 bract]]s and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke." These are inedible in older larger flowers.
==Cultivation==
[[Image:2005artichoke.PNG|thumb|left|Artichoke output in 2005]]
The origin of artichokes is unknown, though they are said to have come from the ''[[Maghreb]]'' (North Africa), where it is still found in the wild state. In the Arab world as Ardi-Shoki (ارضي شوكي) which means "ground thorny." The [[cardoon]], a naturally occurring variant of the same species, is native to the [[Mediterranean]], even though it has not been mentioned in [[Classic literature]]. Artichokes were cultivated in Sicily in the Greek period, the Greeks called them ''kaktos.'' In this period the cultivated leaves and flowerheads, 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 appear to have taken place in the Muslim period in the Maghreb, although the evidence is inferential only.<ref>Watson, Andrew. ''Agricultural innovation in the early Islamic world. [[Cambridge University Press]]. p.64</ref>
[[Image:artichokeflower.jpg|thumb|175px|left|An artichoke flower.]]
Globe Artichokes are known to have been cultivated at [[Naples]] around the middle of the 9th century, and are said to have been introduced to France by [[Catherine de' Medici]]. Pierre de L'Estoile recorded in his journal on June 19, 1576, the fact that at the wedding of two courtiers, Queen Catherine de Medici "ate so much that she thought she would die, and was very ill with diarrhoea. they said it was from eating too many arthchoke bottoms."
The [[Netherlands|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 [[Spain|Spanish]] immigrants. The name has originated from the Arabic ''al-kharshof'', through a Northern Italian dialect word, ''articiocco''.<ref>[http://www.etymonline.com/index.php?term=artichoke OED:Artichoke]</ref>
{{nutritionalvalue
| name=Artichoke, cooked boiled, salted
| kJ=220
| protein=2.89 g
| fat=0.34 g
| carbs=11.95 g
| fiber=8.6 g
| sugars=0.99 g
| glucose=0.24 g
| fructose=0.02 g
| iron_mg=0.61
| opt1n=[[Manganese]] 0.225 mg
| opt1v=
| calcium_mg=21
| magnesium_mg=42
| phosphorus_mg=73
| potassium_mg=276
| zinc_mg=0.4
| vitC_mg=7.4
| pantothenic_mg=0.240
| vitB6_mg=0.081
| folate_ug=89
| thiamin_mg=0.05
| riboflavin_mg=0.089
| niacin_mg=0.111
| right=1
| source_usda=1 }}
Today, Globe Artichoke cultivation is concentrated in the countries bordering the Mediterranean basin. The main 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, California|Castroville]] proclaims itself to be "The Artichoke Center of the World," and holds an annual festival at which artichoke ice cream is served. The [[cultivar]] 'Green Globe' is virtually the only kind grown commercially in the U.S.[[Image:P8220094.JPG|left|thumb|Artichoke field.]]
Artichokes can be produced from [[seed]]s or from vegetative means such as [[division]], [[root cutting]]s or [[micropropagation]]. Though technically perennials which normally produce the edible flower only during the second and subsequent years; certain varieties from seed can be grown 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 sub-zero temperatures.{{Fact|date=June 2008}} A second generation of new [[Hybrid (biology)|hybrid]] cultivars was bred during the last decade, much more homogeneous and stable than the former and more suitable for [http://www.nunhems.com/crops.asp professional growers].
Commercial culture is limited to warm areas in USDA [[Hardiness zone|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 that mature specimens can be disposed of after a few years, as each individual plant only lives a few years. The peak season for artichoke harvesting is the spring, but they 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 flowerheads.
== Varieties ==
* '''Traditional cultivars''' (Vegetative multiplication)
**'''Green color, big size''': Camus de Bretagne, Castel (France), Green globe (USA).
**'''Green color, medium size''': Blanca de Tudela (Spain), Argentina, Española (Chile), Blanc d'Oran (Algeria), Sakiz, Bayramapsha (Turkey).
**'''Purple color, big size''': Romanesco, C3 (Italy).
**'''Purple color, medium size''': Violet de Provence (France), Brindisino, Catanese (Italy), Violet d'Algerie (Algeria), Baladi (Egypt).
**'''Spined''': Spinoso sardo (Italy), Criolla (Peru).
*'''Varieties multipled by seeds'''
**'''For Industry''': [http://www.nunhems.com/crops.asp Madrigal], [http://www.ramiroarnedo.com Lorca], A-106, Imperial Star
**'''Green''': [http://www.nunhems.com/crops.asp Harmony], [http://www.nunhems.com/crops.asp Nun 4006]
**'''Purple''': [http://www.nunhems.com/crops.asp Concerto], [http://www.nunhems.com/crops.asp Opal], [http://www.nunhems.com/crops.asp Tempo].
==Uses==
[[Image:Artichokes being cooked.jpg|right|thumb|Globe Artichokes being cooked]]
=== Cooking ===
In the US, whole Globe Artichokes are most frequently prepared for cooking by removing all but 5–10 mm or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender. 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 that the acids will boil out into the air. Covered artichokes can turn brown due to the acids and [[chlorophyll]] oxidation.
Leaves are often removed and eaten one at a time, sometimes dipped in vinegar, butter, mayonnaise, [[aioli]], or other sauces.
In France artichokes are very popular deep fried. In Italy artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and [[prosciutto]] for winter).<ref>[http://www.cooking.com/recipes/static/recipe621.htm Four Seasons Pizza Recipes at Cooking.com<!-- Bot generated title -->]</ref>. 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, or sauteed and combined with eggs in a tortilla (frittata). More often cited are the Greek artichokes (a la polita), of which probably the finest examples are to be found on the island of Tinos.
The heart of the artichoke is considered to be the best part to eat.
Artichoke stems, which are often thrown away, are perfectly edible and taste like the artichoke heart.
===Tea===
[[Image:Artichoketea.jpg|thumb|right|180px|A [[tea bag]] containing artichoke tea]]
Artichokes can also be made into an [[herbal tea]]; artichoke tea is produced as a commercial product in the [[Dalat]] region of [[Vietnam]].<sup>[http://sieuthi.seasain.com/uploads/product/2000420.jpg photo]</sup>[http://www.sidestep.com/travel-info-g3038649-t43142-restaurants_da_lat_viet_nam]
===Liquor===
Artichoke is the primary flavor of the Italian liquor [[Cynar]].
==Medical Uses==
Dried or fresh leaves and/or stems of ''Cynara'' are used to increase bile production. [[Cynarin]], an active constituent in ''Cynara'', causes an increase in bile flow.<ref>[http://www.cababstractsplus.org/google/abstract.asp?AcNo=20053057411 CAB Abstracts<!-- Bot generated title -->]</ref>
==References==
{{Reflist}}
*{{Grocers}}
== External links ==
{{commons|Cynara scolymus}}
{{Cookbook|Artichoke}}
[[Category:Asteraceae]]
[[Category:Inflorescence vegetables]]
[[Category:Medicinal plants]]
[[ar:خرشوف]]
[[be:Артышок]]
[[be-x-old:Артышок]]
[[ca:Carxofera]]
[[cs:Artyčok]]
[[co:Artichjoccu]]
[[da:Artiskok]]
[[de:Artischocke]]
[[el:Αγκινάρα]]
[[es:Cynara scolymus]]
[[eo:Artiŝoko]]
[[eu:Orburu]]
[[fa:کنگر فرنگی]]
[[fr:Artichaut]]
[[io:Artichoko]]
[[it:Cynara scolymus]]
[[he:ארטישוק]]
[[ht:Aticho]]
[[lt:Tikrasis artišokas]]
[[hu:Articsóka]]
[[nl:Artisjok]]
[[ja:アーティチョーク]]
[[pl:Karczoch zwyczajny]]
[[pt:Alcachofra]]
[[ro:Anghinare]]
[[ru:Артишок]]
[[sq:Angjinarja]]
[[scn:Cynara scolymus]]
[[sh:Artičoka]]
[[fi:Latva-artisokka]]
[[sv:Kronärtskocka]]
[[th:อาร์ติโชค]]
[[vi:Atisô]]
[[tr:Enginar]]
[[zh:洋薊]]