Only one true artichoke

Press, Volume CXIV, Issue 33650, 27 September 1974, Page 15

Only one true artichoke

Although there are three plants which are called artichoke, there is but one true one. The word “artichoke” is the English variation to the spelling of its French name, “artichant,” and this is said to be a corruption of the Arabic name for it, “alcocalos.” which has reference to the shape of its heads being like that of the pineapple. The Arabs prized it not only for its edible heads, but its roots as a purgative and its gummy exudations as an emetic. Globe artichoke (Cynara scolymus) is the only true artichoke and it is the scales of the immature flower buds which are eaten. It is sometimes regarded as the food of the connoisseur and gourmet, the taste for which is probably an acquired one which may not find quite general appeal. In appearance, the plant, which is true perennial, looks somewhat like a giant thistle, and as it grows to a considerable size, it should be given sufficient room to develop fully. Its bold, handsome foliage and large flower heads also gives it considerable ornamental appeal, for which purpose it is often solely grown, sometimes in complete ignorance of its other more recognised (overseas) virtue. This is a plant which makes a high demand on the I soil and responds well to I ample nutrient availability, deep cultivation and plenty of moisture during the growing season. Propagation can be from one of two sources, seed or suckers. Seed from a known and reliable source should be sown in August in boxes under glass, with bottom heat if possible to speed development. Purple Globe and Green Globe appear to be the main varieties grown. Sowing outdoors should not be done before September or October in which

case flowering is not likely until the following year. A spacing of about 0.84 metres square (1 sq. yd) should be ■ allotted per plant. i Suckers can be obtained Iby removing with a small i piece of root from the base |of established plants. These can be taken when 22.9 cm--130.5 cm (9-12 inches) high 1 and planted deeply and firm- ■ ly. Water is an essential requirement thereafter, particularly during hot dry conditions. There is particular response to sea weed or any other manure containing common salt. As has been stated, the flower buds are the edible portions of the Globe Artichoke, sometimes also known as French or burr artichoke. When quite small, they may be eaten raw, as is done in Italy, but the usual method is to wait until the flowers are close to opening, when the still tight heads are beginning to spread at the base. As soon as the buds have been taken the flower stems should be cut down. There are several ways of utilising the Globe Artichoke. One of the most simple consists of boiling the bud; when cooked the bracts are pulled apart, the soft white bases dipped in melted butter and eaten. The summer growths of the Globe Artichoke can be blanched for eating later on as chards about March after cutting hard back in January and watering well from then on. The process of blanching takes about 6 weeks, and as little or no growth occurs during this period, the plant should be well advanced before earthing up. There is a variation to this idea practised in Italy where it is called gobbo, and replaces the radish in autumn and winter. The stem is bent down to a right angle and the stalks of the leaves bound together and covered over so as to blanch. The result is a lump which is eaten raw with salt.