FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

ARTICHOKE

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I

there are two kinds of vegetables known by this name -- the Green or Globe artichoke (Cynara Scolymus), the flower of which resembles that of a thistle, and provides the edible part; and the Jerusalem artichoke, which is a species of sunflower, with edible, tuberous roots (Cynara Scolymus), the flower of which resembles that of a thistle, and provides the edible part; and the Jerusalem artichoke, which is a species of sunflower, with edible, tuberous roots (Helianthus tuberosus).

Kittler, Pamela Goyan and Kathryn Pl. Sucher. 2000. Cultural Foods. Wadsworth Thomason Publishing.

is a globelike vegetable member of the thistle family, with multiple edible bracts ("leaves") crowing the undeveloped edible flower (heart). The flavor is slightly sweet.

ARTICHOKE, GLOBE ARTICHOKE

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is the unopened large flowerhead of a European plant, of which the heart and the fleshy bases of the bracts are edible. -
ORIGIN from northern Italian articiocco, from Spanish alcarchofa from Arabic al-karsufa.

Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.

The Globe Artichoke (Cynara Scolymus, of the Daisy Family), a regal relative of the lowly thistle, is a native of southern Europe and northern sectors of Mediterranean Africa. It is extensively cultivated in this country-notably in California-for the budding flower heads, of which the edible parts are the fleshy bases of the leafy bracts, and for the thickened "bottom" of the complex bloom-cluster. Alternate vernacular names for this unique vegetable include French Artichoke, artichaut (Frencgh), alcachofa (Spanish), and carciofo (Italian).

UNITED FRESH FRUIT & VEGETABLE ASSOCIATION, 727 N. Washington, Alexandria, VA 22314
APRIL, 1967 original author R.A. SEELIG and P.F. CHARNEY scanned and edited by ZoeAnn Holmes

The artichoke plant, CYNARA SCOLYMUS, is a thistle-like, herbaceous perennial with strong, prickly, deeply-cut leaves and large terminal heads of violet, blue, or white flowers. It is grown for the flower heads, which are harvested before they bloom. It is a member of the COMPOSITAE family, so named because the members have small flowers (florets) born in dense composite heads that resemble single flowers. The plant grows to a height of 3 or 4 feet or more and spreads to cover an area about 6 feet in diameter. A plant sends up seasonal shoots from a permanent crown, the number varies from a single shoot in young plants to as many as 12 or more in plants that are 4 or 5 years old.

"The most desirable artichokes are compact, plump, heavy in relation to size, somewhat globular, and with large, fresh, fleshy, tightly clinging green leaf scales. Freshness is indicated by the green color. Over-mature artichokes have hard-tipped leaf scales which are opening or spreading; also the center formation may be fuzzy and dark pink or purple in color. Leaf scales on such overmature specimens are tough and woody when cooked and may be undesirably strong in flavor. Seriously discolored artichokes are usually bruised, or lacking in freshness. Bruises may appear as dark off-colored areas at the point of injury. They may also show mold growth. Bruised or seriously discolored artichokes usually turn grayish-black or black when cooked."

Purchasing
...look for artichokes that are compact, firm and heavy for their size; summer and fall artichokes tend to be somewhat flared and conical in shape.

Sizes All sizes of artichokes - small medium and large - are mature when picked.

Small artichokes, also referred to as baby or cocktail artichokes, are sized 60 count and are ideal for appetizers, stews or sautes. They are completely edible when properly trimmed.

Medium artichokes, sized 36 to 48 count in the marketplace, weigh 8 to 10 ounces each. Serve them stuffed with a hot or cold meat, vegetable or salad filling; with a dip; or trimemd sliced and sauteed or stir-fried.

Large artichokes sized 18 to 24 count in the marketplace, weight 15 to 20 ounches.

Storage
To store, sprinkle unwashed articokes lightly with water and seal in airtight plastic bags. Refrigerate at 32 to 34F.

No scientific information; however..... my Dad used Jerusalem artichoke as a "cover crop." Once it starts growning it really does spread on its own pretty well. He would "pick" the artichoke when the leaves of the plant began to wilt or in mid-summer if we really wanted some to add the texture to salads. Growing them, once started they would grow about anywhere. We had some growing on a bank and others were started out in the back pasture-row. By the way, I finally found the best way to really use them was to go back and scrub them good, boil them until done and than just put in a blender and made a rather ugly but tasteful soup. -- Webber

Artichoke per 100 Grams

UNITED FRESH FRUIT & VEGETABLE ASSOCIATION, 727 N. Washington, Alexandria, VA 22314 APRIL, 1967 original author R.A. SEELIG and P.F. CHARNEY scanned and edited by ZoeAnn Holmes

The artichoke plant, CYNARA SCOLYMUS, is a thistle-like, herbaceous perennial with strong, prickly, deeply-cut leaves and large terminal heads of violet, blue, or white flowers. It is grown for the flower heads, which are harvested before they bloom. It is a member of the COMPOSITAE family, so named because the members have small flowers (florets) born in dense composite heads that resemble single flowers. The plant grows to a height of 3 or 4 feet or more and spreads to cover an area about 6 feet in diameter. A plant sends up seasonal shoots from a permanent crown, the number varies from a single shoot in young plants to as many as 12 or more in plants that are 4 or 5 years old.

"The most desirable artichokes are compact, plump, heavy in relation to size, somewhat globular, and with large, fresh, fleshy, tightly clinging green leaf scales. Freshness is indicated by the green color. Over-mature artichokes have hard-tipped leaf scales which are opening or spreading; also the center formation may be fuzzy and dark pink or purple in color. Leaf scales on such overmature specimens are tough and woody when cooked and may be undesirably strong in flavor. Seriously discolored artichokes are usually bruised, or lacking in freshness. Bruises may appear as dark off-colored areas at the point of injury. They may also show mold growth. Bruised or seriously discolored artichokes usually turn grayish-black or black when cooked."