The globe artichoke is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom, the budding artichoke flower-head is a cluster of many budding small flowers together with many bracts, on an edible base. Once the buds bloom, the changes to a coarse. Another variety of the species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties exist and this vegetable grows to 1. 4–2 m tall, with arching, deeply lobed, silvery, glaucous-green leaves 50–82 cm long. The flowers develop in a head from an edible bud about 8–15 cm diameter with numerous triangular scales. These are inedible in older, larger flowers, Artichoke contains the bioactive agents apigenin and luteolin. The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables, cynarine is a chemical constituent in Cynara. The majority of the found in artichoke is located in the pulp of the leaves, though dried leaves. It inhibits taste receptors, making water seem sweet, the artichoke is mentioned as a garden plant in the 8th century BC by Homer and Hesiod. The naturally occurring variant of the artichoke, the cardoon, which is native to the Mediterranean area, also has records of use as a food among the ancient Greeks and Romans. In North Africa, where it is found in the wild state. Varieties of artichokes were cultivated in Sicily beginning in the period of the ancient Greeks. In that period, the Greeks ate the leaves and flower heads, the Romans called the vegetable carduus. Further improvement in the form appears to have taken place in the medieval period in Muslim Spain. Names for the artichoke in many European languages today come from medieval Arabic الخرشوف Al Khurshuuf via late medieval Spain, towards 1480 it is noticed in Venice, as a curiosity. But very soon veers towards the northwest. Artichoke beds are mentioned in Avignon by the notaries from 1532 onward, appearing as carchofas at Cavaillon in 1541, at Chateauneuf du Pape in 1553, at Orange in 1554. The local name remains carchofas, from the Italian carciofo and they are very small, the size of a hens egg. and are still considered a luxury, a vaguely aphrodisiac tidbit that one preserved in sugar syrup
Image: Artichoke J1
Artichoke head with flower in bloom
Some varieties of artichoke display purple coloration.