Artichoke

The artichoke is a cultivated thistle in the daisy family, Asteraceae, known scientifically as Cynara cardunculus var. scolymus. What we eat is not a fruit but a young flower head, harvested before its flowers open. It consists of overlapping bracts surrounding a fleshy base called the receptacle. Left to mature, it produces purple, tubular flowers.

Artichokes are perennial in mild climates, although they are often grown as annual crops in colder regions. They are closely related to the cardoon, another cultivated form of the same species, and both have their origins in the Mediterranean region.

In the kitchen, the edible parts are mainly the tender lower portions of the bracts and the fleshy receptacle, often called the “heart.” At the center is the choke, a mass of immature florets and fine hairs that becomes fibrous as the flower develops. It is removed before eating mature heads.

They can be steamed, boiled, roasted, grilled, or braised, and the hearts can be preserved. Its flavor is slightly bitter, with vegetal and sometimes nutty notes. Cynarin is one compound associated with their characteristic taste, although many substances contribute to the flavor. They provide dietary fiber, folate, vitamin K, and other plant compounds. After cutting, they may darken on contact with air; lemon juice can slow the browning.