Artichoke

the artichoke ( Cynara scolymus ) is a plant Dicotylédone of the family of the Astéracées (or Made up) pertaining to the kind Cynara . This kind, Mediterranean in a wild state, comprises only few species: C. syriaca , C. sibthorpiana and C. cardunculus are the three principal ones, not to only say. The artichoke itself is a crop plant of the species C. cardunculus , whose wild variety is undoubtedly C. cardunculus sylvestris , having given rise to two forms: C. cardunculus F. cardunculus , the Cardoon, and C. cardunculus F. scolymus , the artichoke. These two forms can also be regarded as two different species. One indicates under the name of artichoke at the same time the whole plant and his edible part, the inflorescence in capitulates, also called artichoke head . The word, appeared with the Rebirth, is borrowed from its old Arab name ( ارضيشوكي Ardhi chaouki aujourdhui الخرشف Al-kharshûf ) spines of the ground via the lombard articioc .

  • Synonymous: bérigoule, scolyme…

Description

Long-lived, the plant is cultivated especially like bi-annual or triennial, the artichoke presenting a drawn up a height being able to go up to 1,50 m, thick and grooved stem, with large largely cut out Feuille S, often thorny. The edible part is a capitulates, inflorescence collected before the Fleur S do not develop. What is called artichoke bottom is the receptacle of this inflorescence; as for the sheets , which one consumes the base, they are the Bractée S of the Involucre. When one lets artichoke develop, it is formed at its top a flower whose color varies blue with the purple one. In fact, since one deals with composed plant, it is not a question of a flower, but of a whole of flowers called florets. Here each flower is presented in the form of a tuft of hairs called brush having tiny a ovary (future Fruit) to its base. It is the whole of these florets which constitutes the hay artichokes that we consume.


History

The plant known as will cynara was known Greeks and Romans. Remain to be seen to what it corresponded exactly. It to be published it capacities aphrodisiacs, and would draw its name from an young girl allured by Zeus, then transformed by him into artichoke. It seems however that the artichoke was not known before the end of the Moyen-âge, and that it is about a thistle transformed little by little by the horticulturists (just like the cardoon). It could be originating in North Africa, Egypt or Ethiopia, and was initially consumed in Italy at the 15th century: come from Sicily, it appears in Toscane towards 1466. The tradition wants that its introduction in France is related to the character of Catherine de Médicis, which was very fond of delicacies artichoke bottoms. Florentine brought from there from its native Italy when she married the king of France Henri II. The French explorers and Spanish imported it into America. Louis XIV would have been also a large artichoke consumer.

The whole artichoke can be stuffed and cooked with the furnace. It is delicious tablecloth of a sauce bechamel sauce or Dutchwoman or cooked with the niçoise. It is eaten something hot, tepid or cold, accompanied by a vinaigrette. The heart, often put out of preserve or marinaded, is incorporated in salads and the hors-d'oeuvres or is employed like trimming.

Production

Principal varieties of artichokes

  • Camus of Brittany: largest of artichokes (one needs two or three of them to make one kg), of which capitulates it, tender green, has a very round form. One consumes it boiled or with the vapor, with a vinaigrette. The artichoke bottoms can also be stuffed.
  • Green of Laon: more rustic than the precedent, it adapts better cold. The form is the same one, but the artichoke is less large. It is called also head nigger .
  • the Purple one of Provence: much smaller and conical form, with bractées purplished, it is very cultivated in Mediterranean region, and often sold on the markets under the name of artichoke bouquet . One can eat it believed when it is very young (it is called then poivrade ), or cooked, either with a vinaigrette, or with the barigoule, or stuffed.
  • the Thorn-bush: the best of artichokes believed, produced in Italy and in the area niçoise. It owes its name at the thorny end of its bractées. It is at the same time tender and cracking under the tooth.
  • the White hyérois: with bractées green and rather narrow, consumes itself especially believed.
  • the calico, Salambo, the purple one or artichoke bouquet, the macau, are goûteuses varieties produced in the Roussillon , department known for its climate and its geology favourable with agriculture (at the beginning of April - > at the beginning of June).

Curative properties

The beneficial effects of artichoke on the liver and the gall bladder well-known, and are particularly appreciated at the following day of copiously sprinkled midnight suppers. They due to the cynarine, bitter principle contents in are in particular bractées. The cynarine is at the same time cholagogue (facilitating the evacuation of the bile by the liver) and choleretic (increasing the circulation of the bile in the gall bladder). The artichoke also has virtues Diurétique S. Plus generally, it contributes to the elimination of toxins of the organization. It is also a good source of potassium and magnesium.

See too

Be-X-old: Артышок

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