Artichoke
Artichoke | |
---|---|
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Asterids |
Order: | Asterales |
Family: | Asteraceae |
Genus: | Cynara |
Species: | C. cardunculus |
Variety: | C. c. var. scolymus
|
Trinomial name | |
Cynara cardunculus var. scolymus |
The globe artichoke ( cultivated as food.
The edible portion of the plant consists of the flower
Description
This vegetable grows to 1.4–2 m (4 ft 7 in – 6 ft 7 in) tall, with arching, deeply lobed, silvery, glaucous-green
Etymology
The English word artichoke was borrowed in the sixteenth century from the northern Italian word articiocco (the standard modern Italian being carciofo). The Italian term was itself borrowed either from Spanish alcarchofa (today usually alcachofa) or directly from the source of the Spanish word—medieval
Despite being borrowed from Arabic, European terms for the artichoke have in turn influenced Arabic in their own right. For example, the modern Levantine Arabic term for artichoke is أرضي شوكي (ʔarḍī shawkī). This literally means 'earthy thorny', and is an Arabicisation (through phono-semantic matching) of the English word artichoke or other European terms like it.[9][10]: 213–214
As in the case of Levantine Arabic ʔarḍī shawkī, names for the artichoke have frequently changed form due to folk etymology and phono-semantic matching. The Italian form articiocco seems to have been adapted to correspond to Italian arci- ('arch-, chief') and ciocco ('stump'). Forms of the French word artichaut (which also derives from Arabic, possibly via Spanish) have over the years included artichaud (corresponding to chaud, 'warm') and artihault (corresponding to haut, 'height'). Forms found in English have included hartichoak, corresponding to heart and choke, which were likely associated with the belief that the inedible centre of the vegetable could choke its eaters or that the plant can take over a garden, choking out other plants.[6][9]
Early history of use
The artichoke is a domesticated variety of the wild cardoon (Cynara cardunculus),[11] which is native to the Mediterranean area.[4] There was debate over whether the artichoke was a food among the ancient Greeks and Romans, or whether that cultivar was developed later, with Classical sources referring instead to the wild cardoon.[12][13] The cardoon is mentioned as a garden plant in the eighth century BCE by Homer and Hesiod. Pliny the Elder mentioned growing of 'carduus' in Carthage and Cordoba.[14] In North Africa, where it is still found in the wild state, the seeds of artichokes, probably cultivated, were found during the excavation of Roman-period Mons Claudianus in Egypt.[15]
Varieties of artichokes were cultivated in
Le Roy Ladurie, in his book Les Paysans de Languedoc, has documented the spread of artichoke cultivation in Italy and southern France in the late fifteenth and early sixteenth centuries, when the artichoke appeared as a new arrival with a new name, which may be taken to indicate an arrival of an improved cultivated variety:
The blossom of the thistle, improved by the Arabs, passed from Naples to
The Dutch introduced artichokes to England, where they grew in
Agricultural output
Cultivation of the globe artichoke is concentrated in the Americas and the countries bordering the Mediterranean basin. The main European producers are Italy, Spain, and France and the main American producers are Argentina, Peru and the United States. In the United States, California provides nearly 100% of the U.S. crop, with about 80% of that being grown in
In 2020, the world produced approximately 1.5 million tons of artichokes.[20]
Country | Production (tonnes) | Footnote | ||
---|---|---|---|---|
Italy | 367,080 | |||
Egypt | 308,844 | |||
Spain | 196,970 | Im | ||
Algeria | 126,762 | |||
Argentina | 109,253 | Im | ||
Peru | 82,096 | |||
China | 80,401 | Im | ||
Morocco | 45,012 | |||
United States | 41,251 | |||
Turkey | 39,280 | Im | ||
Tunisia | 31,000 | |||
France | 26,180 | |||
World | 1,516,955 | A | ||
* = Unofficial figure | [ ] = Official data | A = May include official, semi-official or estimated data F = FAO estimate | Im = FAO data based on imputation methodology | M = Data not available Source: |
Artichokes can be produced from seeds or from vegetative means such as
Commercial culture is limited to warm areas in USDA hardiness zone 7 and above. It requires good soil, regular watering and feeding, and 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 they can continue to be harvested throughout the summer, with another peak period in mid-autumn. When harvested, 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 culinary applications, 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
Traditional cultivars (vegetative propagation)
- Green, big: 'Vert de Laon' (France), 'Camus de Bretagne', 'Castel' (France), 'Green Globe' (USA, South Africa)
- Green, medium-size: 'Verde Palermo' (Sicily, Italy), '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' (Sicily), 'Violet d'Algerie' (Algeria), 'Baladi' (Egypt), 'Ñato' (Argentina), 'Violetta di Chioggia' (Italy)
- Spined: 'Spinoso Sardo e Ingauno' (Sardinia, Italy), 'Criolla' (Peru).
- White, in some places of the world.
Cultivars propagated by seeds
- For industry: 'Madrigal',[23] 'Lorca', 'A-106', 'Imperial Star'
- Green: 'Symphony',[23] 'Harmony'[23]
- Purple: 'Concerto',[23] 'Opal',[23] 'Tempo'[23]
Uses
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 74 kcal (310 kJ) |
11.57 g | |
Sugars | 0.96 g |
Dietary fiber | 5.5 g |
2.87 g | |
2.81 g | |
Niacin (B3) | 7% 1.075 mg |
Vitamin B6 | 6% 0.095 mg |
Folate (B9) | 22% 86 μg |
Vitamin C | 8% 7.2 mg |
Vitamin K | 14% 16.7 μg |
Copper | 14% 0.123 mg |
Iron | 3% 0.59 mg |
Magnesium | 10% 41 mg |
Phosphorus | 6% 71 mg |
Potassium | 9% 277 mg |
Selenium | 0% 0.2 μg |
Sodium | 8% 180 mg |
Zinc | 4% 0.4 mg |
Other constituents | Quantity |
Water | 81.7 g |
†Percentages estimated using US recommendations for adults,[24] except for potassium, which is estimated based on expert recommendation from the National Academies.[25] |
Nutrition
Cooked unsalted artichoke is 82% water, 12%
As food
Large globe artichokes are frequently prepared by removing all but 5–10 mm (3⁄16–3⁄8 in) or so of the stem. To remove thorns, which may interfere with eating, around a quarter of each scale can be cut off. To cook, the artichoke is simmered for 15 to 30 minutes, or steamed for 30–40 minutes (less for small ones).[26] A cooked, unseasoned artichoke has a delicate flavor.
Salt may be added to the water if boiling artichokes. Covered artichokes, in particular those that have been cut, can turn brown due to the
Leaves are often removed one at a time, and the fleshy base eaten, with
, lemon juice, or other sauces. The fibrous upper part of each leaf is usually discarded. The heart is eaten when the inedible choke has been peeled away from the base and discarded. The thin leaves covering the choke are also edible.In Italy, artichoke hearts in oil are the usual vegetable for the "spring" section of the
There are many stuffed artichoke recipes. 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.[29]
In Spain, younger, smaller, and more tender artichokes are used. They can be sprinkled with olive oil and left in hot ashes in a barbecue, sautéed in olive oil with garlic, with rice as a paella, or sautéed and combined with eggs in a tortilla (frittata).
Often cited is the Greek anginares alla 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.[30][31] The island of Tinos, or the villages of Iria and Kantia in the Peloponnese, still very much celebrate their local production, including with a day of the artichoke or an artichoke festival.[32][33]
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. Canned or frozen artichoke hearts are a time-saving substitute, though the consistency and stronger flavor of fresh hearts, when available, is often preferred. Deep-fried artichoke hearts are eaten in coastal areas of California.[34]
Throughout
As a beverage
Herbal tea
Artichokes can also be made into a herbal tea. The infusion is consumed particularly among the Vietnamese.[36] An artichoke-based herbal tea called Ceai de Anghinare is made in Romania.[37] The flower portion is put into water and consumed as a herbal tea in Mexico. It has a slightly bitter, woody taste.
Apéritif
Artichoke is the primary botanical ingredient of the Italian aperitif
Diseases
Artichokes are affected by
Soil solarization has been successful in other crop-fungus pathosystems and is evaluated for suppression of V. dahliae and R. solani by Guerrero et al. 2019.[39]
Genome
The globe artichoke genome has been sequenced.[40][41] The genome assembly covers 725 of the 1,084 Mb genome and the sequence codes for about 27,000 genes. An understanding of the genome structure is an important step in understanding traits of the globe artichoke, which may aid in the identification of economically important genes from related species.
References
- ^ "Cynara". Merriam-Webster.com Dictionary.
- ^ "Botanary: cardunculus". Dave's Garden. Retrieved December 19, 2022.
- ^ "Scolymus". Merriam-Webster.com Dictionary.
- ^ a b Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58.
- ^ "Artichokes History". /What's Cooking America. 10 May 2015. Retrieved 2019-02-08.
- ^ a b "Artichoke, n.", Oxford English Dictionary Online, 3rd ed (Oxford: Oxford University Press, 2020), accessed 16 April 2020.
- ^ "Artichoke" at American Heritage Dictionary
- ^ Mishnah, tractate Kalaim, Chapter E, Mishnah 8
- ^ ISBN 9781783091539.
- ISBN 9781403938695 [1]
- .
- .
- ^ Susan Weingarten, 'The Rabbi and the Emperors: Artichokes and Cucumbers as Symbols of Status in Talmudic Literature', in When West Met East: The Encounter of Greece and Rome with the Jews, Egyptians, and Others. Studies Presented to Ranon Katzoff in Honor of his 75th Birthday, ed. by David M. Schaps, Uri Yiftach and Daniela Dueck, Graeca Tergestina. Storia e civiltà, 3 (Trieste: EUT Edizioni Università di Trieste, 2016), pp. 51–65.
- ^ Bulit, Jean-Marc. "Vegetables in Medieval Europe" (in French). oldcook.com. Retrieved 29 May 2017.
- ^ Vartavan, C. (de) and Asensi Amoros, V. 1997 Codex of Ancient Egyptian Plant Remains. London, Triade Exploration. Page 91
- ^ Watson, Andrew. Agricultural innovation in the early Islamic world. Cambridge University Press. p. 64
- ^ John H. Harvey, 'Garden Plants of Moorish Spain: A Fresh Look', Garden History, 20.1 (Spring, 1992), 71–82 (pp. 75 and 78).
- ^ Quoted in Wheaton, Barbara Ketcham, Savoring the Past, (Touchstone Books, 1983) pp. 66–67.
- OCLC 890807357.
- Food and Agriculture Organization of the United Nations. 2021-09-15. (World+Total; Production Quantity; Crops Primary; 2019). Archivedfrom the original on 2016-11-12. Retrieved 2021-11-02.
- ^ "Major Food And Agricultural Commodities And Producers – Countries By Commodity". Fao.org. Retrieved Dec 1, 2019.
- ^ Peters Seed and ResearchArchived December 7, 2008, at the Wayback Machine
- ^ a b c d e f "Alcachofa". nunhems.es. Retrieved 10 January 2019.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
- ^ Holliday, Graham. "How to cook artichokes". BBC Good Food. Retrieved 25 March 2021.
- ^ "Four Seasons Pizza". Cooking.com. Archived from the original on 2011-05-16. Retrieved 2011-01-17.
- ^ "Jewish Artichokes". Cooking.com. Archived from the original on 2011-09-27. Retrieved 2011-01-17.
- ^ "Stuffed Artichokes". Epicurious. 2007-10-15. Archived from the original on 2019-03-30. Retrieved 2011-01-17.
- ^ "Artichokes 'City-Style'". About.com. Archived from the original on 2011-06-03. Retrieved 2011-01-17.
- ^ "Artichokes a la polita". greek-recipe.com. Archived from the original on 15 December 2010. Retrieved 2011-01-17.
- ^ "Iria – Candia – Karnazaiika". www.nafplio.gr. Municipality of Nafplio. Retrieved 2017-01-02.
- ^ "The Artichoke in Tinos". www.tinos.biz. Retrieved 2017-01-02.
- ^ Allegra, Antonia (1993-05-02). "We Brake for Artichokes: Two Motoring Gourmets Search From Pescadero to Carmel for Deep-Fried Perfection". Los Angeles Times. Retrieved 2022-07-17.
- ^ Diderot, Denis (April 2006). "Artichokes". Encyclopedia of Diderot & d'Alembert - Collaborative Translation Project. Retrieved 1 April 2015.
- ^ Sietsema, Robert (18 March 2011). "Vietnamese Artichoke Tea Isn't Just for Drinking". The Village Voice. Archived from the original on 2018-09-13. Retrieved 7 December 2021.
- ^ Proprietatile ceaiului de anghinare, www.frunza-verde.ro/ceai-de-anghinare
- ^ "Cynar". Campari Group. Retrieved 25 March 2021.
- ^ S2CID 221360634.
- PMID 26786968.
- ^ "Home Page". Globe Artichoke Genome Database. Retrieved 16 May 2018.
External links
- Media related to Cynara scolymus at Wikimedia Commons
- Artichoke at the Wikibooks Cookbook subproject