Artichokes, with their layered leaves and distinctive shape, are a unique and ancient vegetable enjoyed in various cuisines worldwide. They are not a root or a fruit, but rather the edible flower bud of a thistle plant, harvested before they fully bloom. Cultivated since ancient Mediterranean civilizations, their appeal lies in their subtle, nutty flavor and the culinary experience of preparing and eating them.
Understanding “Artichokes” – True vs. Misnomers
When people refer to “artichokes,” they almost always mean the globe artichoke (Cynara cardunculus var. scolymus). This large, thistle-like perennial is cultivated for its edible flower buds. The globe artichoke’s edible parts are primarily the fleshy base of the bracts, often called leaves, and the tender heart.
Confusion sometimes arises due to the “Jerusalem artichoke.” Despite the name, Jerusalem artichokes (Helianthus tuberosus) are different plants—a type of sunflower grown for their edible tubers, not flower buds. These tubers have a sweet, nutty flavor, distinct from the globe artichoke’s mild, slightly bitter taste. This article focuses exclusively on globe artichokes, the true edible flower buds.
Popular Globe Artichoke Varieties
The Green Globe artichoke is a widely recognized type, characterized by its substantial size and rounded shape. Its deep green leaves, and the artichoke often measures between 4 to 6 inches in diameter. This variety offers a classic, mildly nutty flavor, making it versatile for steaming, grilling, or stuffing. Green Globe plants are hardy perennials, producing abundant crops for several years.
The Violetto, or Violet de Provence, is an heirloom variety from Italy known for its striking deep purple color. These artichokes are typically smaller than the Green Globe, yet valued for their tenderness and delicate flavor. Their unique appearance makes them an attractive garden plant and a culinary option, often boiled and served with simple accompaniments like butter.
Romanesco artichokes, originating from Italy, are recognized by their rounded shape and a greenish-purple tint. They are known for their particularly fleshy scales and a fine, nutty flavor. They have a very tender heart with minimal fuzz, making them suitable for various preparations, including eating raw when young.
Imperial Star is a variety developed for gardeners in regions with shorter growing seasons, as it can produce full-sized artichokes in its first year when grown as an annual. These artichokes are typically globe-shaped, green with purple tints, and measure around 4 to 6 inches in diameter. They offer tender flesh and a sweet, mild flavor, suitable for both raw consumption when young and various cooked applications.
Baby artichokes are not a specific variety but immature versions of larger globe artichoke types. They are harvested when small, typically 1 to 2 inches in diameter, and are more tender than their mature counterparts. A key advantage of baby artichokes is their minimal or absent fibrous choke, meaning they require less preparation and can be eaten almost entirely. Their delicate flavor and ease of preparation make them suitable for roasting whole or adding to dishes.
Selecting and Using Artichokes
When choosing fresh artichokes, select ones that feel heavy for their size, indicating good moisture content. The leaves should be tightly closed and compact, and a fresh artichoke will often produce a slight “squeak” when squeezed. Avoid any with widespread leaves, black spots, or a squishy feel, as these are signs of age or spoilage.
Preparing artichokes typically involves trimming the stem, removing tough outer leaves, and snipping the thorny tips of the remaining leaves. Rubbing cut surfaces with lemon can prevent browning. While boiling, grilling, and roasting are options, steaming is a common method, usually taking 25 to 45 minutes depending on size, until the leaves can be easily pulled off. Larger artichokes are suited for stuffing, while smaller or baby artichokes are good for roasting or sautéing whole due to their tenderness and lack of choke.