Overview

The globe artichoke is the immature flower bud of a cultivated thistle, Cynara cardunculus var. scolymus. It is grown for its fleshy bracts and heart, which are eaten after cooking. The flavor is mild, nutty, and slightly sweet, with a tender texture when properly prepared.

Origin and history

The globe artichoke is a domesticated form of the cardoon, a wild thistle native to the Mediterranean region [1]. It was developed through cultivation, likely in Sicily or southern Italy, and was known to ancient Greek and Roman writers such as Pliny the Elder, who described it as a delicacy [2]. Artichoke cultivation spread through the Islamic world during the medieval period and reached northern Europe by the 16th century [3]. The plant was introduced to the Americas by European colonists and is now grown commercially in California, Italy, Spain, and France [2].

Varieties and aliases

  • Green globe: the most common commercial variety in the United States
  • Violetto: a purple-tinged Italian variety
  • Romanesco: a large, round Italian variety with no spines
  • Spinoso: a spiny variety from Sardinia
  • Cardoon (Cynara cardunculus): the uncultivated wild relative, grown for its leaf stalks rather than buds

Culinary uses

Globe artichokes are typically boiled, steamed, or braised until the outer bracts can be pulled away easily. The tender base of each bract and the inner heart are the edible portions; the fibrous choke (the immature flower center) is removed before eating. Artichokes are served hot with melted butter or hollandaise, or cold in salads and antipasti. They are also preserved in oil, pickled, or used as a pizza topping. In Roman cuisine, carciofi alla giudia (Jewish-style artichokes) are deep-fried whole until crisp [2]. The hearts are commonly sold canned or frozen.

Cross-cuisine context

No widely recognized analogue for the globe artichoke exists in Mexican cuisine or in the other LA-relevant cuisines (Korean, Japanese, Chinese, Vietnamese, Filipino, Cambodian, Armenian, Persian, Salvadoran, Guatemalan, Russian, Arabic, Peruvian). The artichoke is primarily a Mediterranean ingredient. In Arabic cuisines of the Levant, artichoke hearts are sometimes stuffed with meat and rice, a preparation that parallels stuffed vegetables (mahshi) common across the region.

Notes for cooks

  • Choose artichokes that feel heavy for their size, with tightly closed bracts that squeak when pressed. Brown or spreading bracts indicate age.
  • To prevent discoloration after cutting, rub cut surfaces with lemon juice or place in acidulated water.
  • Artichokes can be stored in a plastic bag in the refrigerator for up to a week. Do not wash before storing.