Artichoke

A thistle native of Europe and North Africa, cultivated for so many centuries that it barely resembles its former self. The improvements made to the artichoke have allowed it to survive in almost every part of the world, except for the tropics and the Arctic. In the opinion of some experts, the artichoke is at its best in California. In the United States, artichokes are in season for most of the year, whereas in Europe they are only from June to September.

The artichoke however has had its critics. Some ask, disdainfully, why people pay good money for thistles. Later on in the l7th century, artichokes acquired a reputation for being an aphrodisiac; any wander around the Pont Neuf had only to mention the name to arouse a snigger. Despite its critics, the artichoke has prevailed, making its way to Britain curiously in the l7th century, where one must admit it has never really caught on; even today it is neither well known, nor well liked.

Three distinct types of plants bear the name artichoke; it is most curious how this happened for none of them are related. The real McCoy is the globe artichoke, occasionally called the leafy artichoke because of its pointed, scale-like florets, edible petal-like parts of the plant. Next, the Jerusalem artichoke and finally the Japanese or Chinese artichoke. Certain authorities regard the cardoon, which has ancient origins, as a variation of the globe artichoke, whereas others consider it a distinct species. At Cartage where it grew, both Pliny and Dioscorides described it. The choke part of the globe artichoke requires some explanation, as it refers to the fine growth, almost hair-like in appearance, found in the middle of the artichoke, which would develop into a flower if allowed to grow.

Note: this part of the artichoke is not edible. When it comes to plain boiled artichokes, which are served whole, it becomes easy, once all the leaves have been pulled off, one by one, to cut the choke out before coming to the fond, or bottom, the most delicate part of the whole artichoke. This is the part most frequently taken from the artichoke and sold in cans or bottles for consumption. Once the leaves have been taken off, they can then be used for dipping into a butter sauce.