Though it may take 80 days to travel the Earth’s circumference, for this particular globe, one need only trot to a nearby garden plot.
Cynara cardunculus, var. scolymus, the globe artichoke, (also known as green or French artichoke) belongs to the Asteraceae family, and has an incredible global history. To start, it was noted by Greek philosopher and naturalist, Theophrastus, as early as 371-287 B.C. How amazing is that?
Artichokes are native to the Mediterranean, and are likely still wild. Believed to be a descendant of wild cardoon, the “vegetable” we eat is actually an immature flower bud. Artichokes were noted by Pedanius Dioscorides (40-90 A.D.) a Greek physician during the time of Christ. Considered delicacies and aphrodisiacs, they were also attributed to securing the birth of boys by ancient Greeks and Romans.
It’s said that long ago the Greek god Zeus transformed the beautiful young mortal Cynara into a goddess. However, he was so angry at discovering she’d snuck away to her mortal world, he turned her into an artichoke. Hence comes the name Cynara cardunculus, var. scolymus.
It’s thought Arab Saracens introduced artichokes to Italy, possibly explaining how “al-qarshuf”, Arabic for thistle, became “articiocco”, and “articoclos”, (meaning pine cone), in Italian. Eventually this became “artichoke” in English.
French cultivation started in the mid 1500s, according to Martha Washington’s 17th-century “Booke of Cookery”. However, their US appearance wasn’t until the 1800s, arriving courtesy of Italian immigrants. For a short while, they were commercially cultivated in Louisiana. In the early 1900s, Andrew Molera leased his land in Salinas, California, and encouraged Italian sugar beet growers to propagate artichokes.
Although Salinas is an ideal growing area, artichokes will willingly grow in most home gardens. This incredible perennial plant puts out a plentiful offering for all who plant it, whether in the landscape or vegetable garden. Even if you don’t indulge in its buds, its 5-6 foot, dusky-sage, deeply-cut leaves gracefully arch like huge wings, hovering over your landscape.
As spring progresses, ridged stalks shoot up nearly 4’ high to present their pinecone-shaped edible flower buds we so enjoy. But there’s more! When left to further develop, edible buds will explode into the most extraordinary, brilliant violet-blue flowers. They’re truly a crowning glory to behold, and make stunning vase arrangements.
Artichokes are also a good source of potassium, vitamin K, manganese and magnesium. If all of this convinces you to plant your own, purchase plants to put out in early spring. It is difficult to grow desirable plants from seed.
With nutrient-rich, well-drained soil, some afternoon shade, generous irrigating, and supplemental fertilizing, your artichokes should survive and thrive. Chokes should appear atop their stalks in early spring. Once good sized but with petals still tight, cut them off, leaving an inch or so of stalk at their base. Then remove the remaining stalk to the ground, unless you see additional flower buds below where you cut.
To overwinter, cut plants at ground level and mulch generously. Once new growth appears in early spring, remove mulch, side dress with a balanced organic fertilizer and soon the new shoots will spring from the soil to shower you with another season of their emerald crowns.
Given that artichokes are perennials, care for them well and you’ll be dazzled and dining on this wonderful plant for many years to come.
Did You Know?
There are more than 140 varieties of artichokes today.
Most are cultivated in France, Italy and Spain.
California provides nearly 100% of the US commercial crop. Ninety percent of those come from Castroville, CA, which proclaims itself “the artichoke capital of the world.”
Only men could consume artichokes in the 16th century, since it was considered an aphrodisiac thought to enhance sexual power denied to females.
Marilyn Monroe was the first official California Artichoke Queen in 1949.
Resources:
Specialty Produce
Globe Artichokes Information and Facts
Britannica
Artichoke | Description, Plant, Cultivation, Nutrition, History …
What’s Cooking America
History and Legends of Artichokes …
Plant Sources:
The Garden Shoppe, 2327 Charles Ln, Medford, OR 97501
One Green World Nursery
They have Green Globe, Imperial Star, and Italian purple plants.
Recipe: Savory Stuffed Artichokes
4 artichokes, washed, leaf tips trimmed and stems removed
2 tablespoons extra virgin olive oil
5 oz mushrooms, chopped coarsely
½ red onion, diced
1 sweet red pepper, diced
3 cloves garlic pressed
2/3 cups petite green peas (fresh or if frozen, thawed)
½ cup sliced Kalamata olives, sliced
1½ cups cooked brown rice, quinoa, faro, or freekeh (find at Food 4 Less or Natural Grocers)
½ cup plain Greek yogurt
14 oz fresh cooked or canned red salmon (or pink)
8 oz shredded Italian blend cheese (Trader Joe’s Quatro Formaggio)
Juice and zest from one organic lime
2 teaspoons fresh rosemary, minced
Sea salt and fresh ground pepper
Fresh basil leaves or minced parsley
½ cup sliced toasted almonds
½ cup fresh homemade or purchased pesto
Steam artichokes in a strainer of a large cooking pot over low heat for 50 minutes. Remove from heat and let cool enough to handle. Press down with palm of hand to loosen the leaves enough to part and remove the fury choke from the middle.
Heat oil in a sauté pan and cook mushrooms, onion, red pepper, garlic and rosemary about 5 minutes or until limp. Remove from heat and gently mix in a large bowl with cooked grain of choice, yogurt, lime juice, cheese, salmon and sea salt and pepper to taste.
Fill cavities of artichokes with the mixture and microwave one at a time, (cover with plastic wrap or silicone cover) 2 minutes on high. Sprinkle with fresh basil leaves or parsley and sliced almonds. Serve with pesto for dipping leaves.
Makes 4 servings (may easily be halved for 2)
Oregon State University Extension
