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Artichoke, Globe | | Name : | Artichoke, Globe | | Botanical : | Cynara Scolymus | | Family : | Compositae | | Description : | The Globe Artichoke (Cynara Scolymus, Linn.) also has a tuberous root, but it is the large flower-buds that form the edible portion of the plant, and it is from a similarity in the flavour of the tuber of the Jerusalem Artichoke to that of the fleshy base of this flower that the Jerusalem Artichoke has obtained its name.
The expanded flower has much resemblance to a large thistle- the corollas are of a rich blue colour.
It is one of the world's oldest cultivated vegetables, grown by the Greeks and the Romans in the heyday of their power. It was introduced into this country in the early sixteenth century both as a vegetable and an ornamental plant in monastery gardens.
Gerard (1597) gives a good figure of the Artichoke. Parkinson (1640) alludes to a statement of Theophrastus (fourth century B.C.) that 'the head of Scolymus is most pleasant, being boyled or eaten raw, but chiefly when it is in flower, as also the inner substance of the heads is eaten.' Though this 'inner substance' - botanically the 'receptacle' - has a delicate flavour, it contains little nutritive matter.Tournefort (1730) says:'The Artichoke is well known at the table. What we call the bottom is the thalamus on which the embryos of the seeds are placed. The leaves are the scales of the empalement. The Choak is the florets, with a chaffy substance intermixt (the pappus). The French and Germans boil the heads as we do, but the Italians generally eat them raw with salt, oil and pepper.'
In Italy the receptacles, dried, are also largely used in soups.
The whole plant has a peculiar smell and a strong bitter taste. It was reputed to be aperient. |
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