Product Code Database
The artichoke ( Cynara cardunculus var. scolymus),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the other names: French artichoke, globe artichoke, and green artichoke in the United States, is a variety of a species of thistle cultivated as food.
The edible portion of the plant consists of the flower before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many , on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties () exist.
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 (). This literally means 'earthy thorny', and is an Arabicisation (through phono-semantic matching) of the English word artichoke or other European terms like it.Zuckermann, Ghil'ad (2003), Language Contact and Lexical Enrichment in Israeli Hebrew. Palgrave Macmillan. / [3]
As in the case of Levantine Arabic , 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.
Soil solarization has been successful in other crop-fungus and is evaluated for suppression of V. dahliae and R. solani by Guerrero et al. 2019.
target="_blank" rel="nofollow"> 'The Domestication of Artichoke and Cardoon: From Roman Times to the Genomic Age', Annals of Botany, 100 (2007), 1095–1100; . which is native to the Mediterranean area. 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.Clifford A. Wright, 'Did the Ancients Know the Artichoke?', Gastronomica: The Journal of Food and Culture, 9.4 (2009), 21–28 .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. 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. 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.Vartavan, C. (de) and Asensi Amoros, V. 1997 Codex of Ancient Egyptian Plant Remains. London, Triade Exploration. Page 91
Varieties of artichokes were cultivated in Sicily beginning in the classical period of the ancient Greeks; the Greeks calling them kaktos. In that period, the Greeks ate the leaves and flower heads, which cultivation had already improved from the wild form. The Romans called the vegetable carduus (hence the name cardoon). Further improvement in the cultivated form appears to have taken place in the medieval period in Muslim Spain and the Maghreb, although the evidence is inferential only.Watson, Andrew. Agricultural innovation in the early Islamic world. Cambridge University Press. p. 64 By the twelfth century, it was being mentioned in the compendious guide to farming composed by Ibn al-'Awwam in Seville (though it does not appear in earlier major Andalusian Arabic works on agriculture), and in Germany by Hildegard von Bingen.John H. Harvey, 'Garden Plants of Moorish Spain: A Fresh Look', Garden History, 20.1 (Spring, 1992), 71–82 (pp. 75 and 78).
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 Dutch introduced artichokes to England, where they grew in Henry VIII's garden at Newhall in 1530. From the mid-17th century artichokes 'enjoyed a vogue' in European courts. The hearts were considered luxury ingredients in the new court cookery as recorded by writers such as François Pierre La Varenne, the author of Le Cuisinier François (1651). It was also claimed, in this period, that artichokes had aphrodisiac properties. They were taken to the United States in the nineteenth century—to Louisiana by French immigrants and to California by Spanish immigrants.
In 2020, the world produced approximately 1.5 million tons of artichokes.
Artichokes can be produced from seeds or from vegetative means such as division, , or micropropagation. Although technically perennials that normally produce the edible flower during only the second and subsequent years, certain varieties of artichokes can be grown from seed 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 home gardeners in northern regions can attempt to produce a crop without the need to overwinter plants with special treatment or protection. The 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 survives subzero temperatures. Peters Seed and Research
Commercial culture is limited to warm areas in USDA Hardiness zone 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.
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 enzymatic browning and chlorophyll oxidation. Placing them in water slightly acidified with vinegar or lemon juice can prevent the discoloration.
Leaves are often removed one at a time, and the fleshy base eaten, with vinaigrette, hollandaise, vinegar, butter, mayonnaise, aioli, 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 "four seasons" pizza (alongside tomatoes and basil for summer, mushrooms for autumn, and prosciutto and olives for winter).
A recipe well known in Rome is Jewish-style artichokes, which are deep-fried whole. The softer parts of artichokes are also eaten raw, one leaf at a time dipped in vinegar and olive oil, or thinly sliced and dressed with lemon and olive oil.
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.
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. 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.
Artichokes may also be prepared by completely breaking 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 Artichoke dip, 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.
Throughout North Africa, the Middle East, Turkish cuisine, and Armenian cuisine, ground lamb is a favorite filling for stuffed artichoke hearts. Spices reflect the local cuisine of each country. In Lebanese cuisine, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper, and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt. Artichokes are often prepared with white sauces or other kinds of sauces.
|
|
