Artichoke Totally Explained

Everything about Artichoke totally explained

Today, Globe Artichoke cultivation is concentrated in the countries bordering the Mediterranean basin. The main producers are Italy, Spain, and France. In the United States, California provides nearly 100% of the U.S. crop, and approximately 80 percent of that's grown in Monterey County; there, Castroville proclaims itself to be "The Artichoke Center of the World". The cultivar 'Green Globe' is virtually the only kind grown commercially in the U.S.
Artichokes can be produced from seeds or from vegetative means such as division, root cuttings or micropropagation. Though technically perennials which normally produce the edible flower only during the second and subsequent years; certain varieties from seed can be grown as annuals, producing a limited harvest at the end of the first growing season, even in regions where the plants are not normally winter hardy. This means that home gardeners in northern regions can attempt to produce a crop without the need to overwinter plants with special treatment or protection. The recently introduced seed cultivar 'Imperial Star' has been bred to produce in the first year without such measures. An even newer cultivar, 'Northern Star', is said to be able to overwinter in more northerly climates, and readily survive sub-zero temperatures. A second generation of new hybrid cultivars was bred during the last decade, much more homogeneous and stable than the former and more suitable for professional growers

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   Commercial culture is limited to warm areas in USDA hardiness zone 7 and above. It requires good soil, regular watering and feeding plus frost protection in winter. Rooted suckers can be planted each year so that mature specimens can be disposed of after a few years, as each individual plant only lives a few years. The peak season for artichoke harvesting is the spring, but they continue to be harvested throughout the summer, with another peak period in mid autumn.
   When harvesting, they're cut from the ground 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 food use, 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 flowerheads.

Varieties

Traditional cultivars (Vegetative multiplication)
- Green color, big size: Camus de Bretagne, Castel (France), Green globe (USA).
- Green color, medium size: Blanca de Tudela (Spain), Argentina, Española (Chile), Blanc d'Oran (Algeria), Sakiz, Bayramapsha (Turkey).
- Purple color, big size: Romanesco, C3 (Italy).
- Purple color, medium size: Violet de Provence (France), Brindisino, Catanese (Italy), Violet d'Algerie (Algeria), Baladi (Egypt).
- Spined: Spinoso sardo (Italy), Criolla (Peru).

Varieties multipled by seeds

For Industry: Madrigal, Lorca, A-106, Imperial Star
Green: Harmony, Nun 4006
Purple: Concerto, Opal, Tempo.

Uses

Cooking

Whole Globe Artichokes are prepared for cooking by removing all but 5–10 mm or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender, about 15–45 minutes. If boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so that the acids will boil out into the air. Covered artichokes can turn brown due to the acids and chlorophyll oxidation.
   In France artichokes are very popular deep fried. In Italy artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and prosciutto for winter).
   The heart of the artichoke is considered to be the best part to eat.
   Artichoke stems, which are often thrown away, are perfectly edible and taste like the artichoke heart.
   Leaves are often removed and eaten one at a time, sometimes dipped in vinegar, butter, mayonnaise, aioli, or other sauces.

Tea

Artichokes can also be made into an herbal tea; artichoke tea is produced as a commercial product in the Dalat region of Vietnam.^photo(External Link

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Liquor

Artichoke is the primary flavor of the Italian liquor Cynar.

Medical Uses

Dried or fresh leaves and/or stems of Cynara are used to increase bile production. Cynarin, an active constituent in Cynara, causes an increase in bile flow.

Further Information

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