It has an ancient history, and its fame is primarily for its medicinal and health-benefiting attributes. The origin of artichoke dates back at least to the fourth century BC, to the days of the Greek philosopher and naturalist, Theophrastus (371-287 BC). He wrote about their habitation in Italy and Sicily.
The artichoke belongs to the thistle group of the sunflower family and is believed to be a native of the Mediterranean and the Canary Islands. The plant spreads across an approximate area of six feet in diameter, and attains a height of three to four feet, when in full growth.
If they are allowed to flower, they blossom into seven inches in diameter and present a beautiful violet-blue colour. The artichokes are available throughout the year though their peak season is in the spring and autumn.
The Globe Artichoke
Artichokes are three types of vegetables. When unqualified, the term "artichoke" nearly always refers to the globe artichoke, of which the aboveground part is eaten, in contrast to the other two, where a root part is eaten.
The Globe artichoke (Cynara cardunculus var. scolymus L.) is a species of thistle. The edible part of the plant is the base. (receptacle) of the artichoke head in bud, properly called a vegetable as it is harvested well before any fruit develops. The globe artichoke is considered the true artichoke and you only eat the tender leaves and head of the bud before it blooms.
The Jerusalem artichoke, Helianthus tuberosus is a species of sunflower. The edible part of the plant is the tuber. Its Indian name was "sun roots" and the pilgrims included it as a staple food.
The Chinese artichoke, Stachys affinis is a species of woundwort. The edible part of the plant is again the tuber.
This story is from the February - March 2023 edition of Food & Beverage Business Review.
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This story is from the February - March 2023 edition of Food & Beverage Business Review.
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