Adage perennial, growing to 2m (6 ft.), with long, greenly-grey, deeply cut leaves, downy on the undersides, ridged stems and large thistle-like flower heads with purple florets and a fleshy receptacle (the heart).
History and traditions
The globe artichoke occurs only in cultivation and was probably developed, by selective breeding in the distant past, from the closely related cardoon (Cynara cardunculus). Both were grown as vegetables by the Greeks and Romans. Medieval Arabian physicians, including Avicenna, knew of its medicinal properties (the common name comes from the Arabic alkharshuf), but it does not seem to have been widely grown in Europe before the 16th century, when it was introduced to Britain as a culinary delicacy and ornamental plant. Books of the period abound in recipes for boiling, frying, stewing or potting artichokes and making them into a variety of fancy dishes. Sir Hugh Platt (Delights for Ladies, 1594) gives instructions for preserving the stalks in a liquid decoction and for storing the heads (known as apples) throughout the winter.
Growth
Tolerates some grow well in cold climate are regularly less than -1 waterlogged soil. Needs frost, but does notes, where temperatures 5°C (5°F), or on heavy, humus-rich, well-drained soil and a sunny position. Propagate from seed sown in spring, or by division of side-shoots in spring or autumn.
Uses
Medicinal
Recent research has shown that a major constituent of the leaves, cyanine, has a beneficial effect on gall bladder and liver function, stimulating its lowers blood cholesterol thought to counteract t effects of treatments with antibiotic drugs.
Culinary
The unopened and the tips of the scale detoxifying action, and levels. It is also he undesirable side h antibiotic drugs. flower heads are boiled s eaten, dipped in melted butter or sauce. Hearts are eaten cold with vinaigrette, baked or fried. In Greek, Middle Eastern and Indian cuisines, hearts are eaten raw with lemon juice and pepper.
