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Topic: Artichoke

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	Artichoke - Wikipedia, the free encyclopedia
		Artichokes are three types of vegetables in the daisy family Asteraceae.
		When unqualified, the term "artichoke" nearly always refers to the globe artichoke, of which the aboveground part is eaten, in contrast to the other two, where a root part is eaten.
		The edible part of the plant is the base (receptacle) of the artichoke head in bud, properly called a vegetable as it is harvested well before any fruit develops.
	en.wikipedia.org /wiki/Artichoke (227 words)

	Globe artichoke - Wikipedia, the free encyclopedia
		The Globe Artichoke is very closely related to the Cardoon (Cynara cardunculus), and possibly derived from it in cultivation; the controversy whether it occurs wild or is a cultivar of the Cardoon has not yet been resolved.
		It is, however, certain that the Globe Artichoke as we know it today was cultivated in the eastern Mediterranean before the 12th century, and subsequently introduced to the rest of Europe.
		Globe Artichokes were first cultivated at Naples around the middle of the 15th century, and are said to have been introduced to France by Catherine de Medici, in the 16th century.
	en.wikipedia.org /wiki/Globe_artichoke#Cooking_and_eating (1012 words)

	Jerusalem Artichoke
		The artichoke became a staple food for North American pilgrims and was thought of as a new feed in a "new Jerusalem." A second theory is that the word Jerusalem is a twisting of the Italian word for sunflower-girasol.
		Although the Jerusalem artichoke is a viable fructose source, the U.S. sugar industry has been hesitant in utilizing it because farmers have been concerried with its potential as a weed problem, and because it requires extra planting and harvesting equipment along with storage difficulties.
		Artichoke tubers are smaller than potatoes, so these modifications are necessary to decrease the potential 50% loss that may occur with a conventional potato digger.
	www.hort.purdue.edu /newcrop/afcm/jerusart.html (2079 words)

	Database entry for Artichoke - Cynara scolymus, Artichoke - Cynara scolymus, Artichoke - Cynara scolymus, Artichoke - ...
		Artichoke is also often used to mobilize fatty stores in the liver and detoxify it, and as a natural aid to lower cholesterol.
		The artichoke is popular for its pleasant bitter taste, which is attributed mostly to a plant chemical called cynarin found in the green parts of the plant.
		Artichoke extract is also able to stimulate the regeneration of liver cells in much the same manner as does silymayin.
	rain-tree.com /artichoke.htm (2595 words)

	GourmetSleuth - Artichokes
		The artichoke grows wild in the south of Europe and is cultivated in the United States, primarily in California.
		Artichoke eating is a hands-on affair and another case in life where the "journey is as important as the destination"...
		When you serve artichokes it's nice to put a bowl on the table for the discarded leaves unless your serving plate is large enough to stack the leaves on the side.
	www.gourmetsleuth.com /artichoke.htm (1440 words)

	Globe Artichoke, Commercial Vegetable Production Guides, North Willamette Research and Extension Center (Site not responding. Last check: )
		The true artichoke, a member of the thistle family, is known to the trade as the globe artichoke.
		Artichokes are deep rooted and when grown in the mild coastal climate, require up to 15 inches of water during the production season.
		Artichokes of good quality without decay or freezing injury will keep in good condition for 2 to 3 weeks at 32 F. If fields are to be maintained over winter, chop and bury the above ground plant residue after harvest and after the leaves become dormant in late fall.
	oregonstate.edu /Dept/NWREC/artichgl.html (2352 words)

	Artichokes, History and Legends of Artichokes
		The artichoke is a perennial in the thistle group of the sunflower family and is believed to be a native of the Mediterranean and the Canary Islands.
		Artichokes were first cultivated at Naples around the middle of the 15th century and gradually spread to other sections of Europe.
		Johann Wolfgang Goethe (1749-1832), poet and dramatist, shunned the artichoke.
	whatscookingamerica.net /History/ArtichokeHistory.htm (2298 words)

	Artichoke Nutrition Values, Health Benefits and Side Effects
		Artichokes are actually a flower bud-if allowed to flower, blossoms measure up to seven inches in diameter and are a violet-blue color.
		Artichokes remain fairly constant in appearance for weeks, but flavor is adversely affected from the moment they are cut from the stalk.
		Artichoke pomace is a promising source of phenolic compounds that might be recovered and used as natural antioxidants or functional food ingredients.
	www.zhion.com /liver_issues/artichoke.html (1125 words)

	Artichoke, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		The artichoke, Cynara scolymus, is the flower bud of a thistle-like plant, which is grown primarily in the vicinity of the city of Castroville, CA.
		Artichoke stem (approximately 38 g NSP kg 1) was similar to the receptacle (approximately 34 g NSP kg 1) but bracts were heavily lignified.
		Knowledge of C and nutrient element allocation/reallocation in the Jerusalem artichoke is of value for improving fertilization strategies and in identifying critical traits for the selection of new, high yielding cultivars.
	food.oregonstate.edu /v/arti.html (2273 words)

	N101 \| Artichoke (Site not responding. Last check: )
		The artichoke is one of the world’s oldest medicinal plants.
		While scientists are not certain how artichoke leaves lower cholesterol, test tube studies have suggested that the action may be due to an inhibition of cholesterol synthesis and/or the increased elimination of cholesterol because of the plant’s choleretic action.
		The use of artichoke is not recommended for those who are allergic to artichokes and other members of the Compositae (e.g., daisy) family.
	www.n101.com /Static/HNs/Herb/Artichoke.htm (965 words)

	AllRefer.com - artichoke, Plant (Plants) - Encyclopedia
		The French, or globe, artichoke (Cynara scolymus) is a thistlelike plant of which the globular flower heads are used in the immature state as a salad or vegetable; only the lower part of the fleshy bracts ("leaves") and the center ("heart") are eaten.
		The other artichoke plant is the Jerusalem artichoke.
		Artichokes are classified in the division Magnoliophyta, class Magnoliopsida, order Asterales, family Asteraceae.
	reference.allrefer.com /encyclopedia/A/artichok.html (209 words)

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	Artichoke and Cousin Cardoon (washingtonpost.com)
		Artichokes and cardoons are the new fashionable ornamental accents, showing up in the best gardens as "architectural" elements in the perennial border.
		Large and dramatic, artichoke and cardoon plants are stately, with great fronds of deeply serrated leaves, each three or more feet in length and with a frosted, silvery coloration that catches sunlight on its dew, making the plants shimmer and gleam in the slightest breeze.
		Artichoke plants, of course, produce the famous flower bud that is prized for its sweet, meaty center, or heart.
	www.washingtonpost.com /ac2/wp-dyn?pagename=article&node=&contentId=A55305-2002Jan16 (729 words)

	artichoke articles on Encyclopedia.com (Site not responding. Last check: )
		artichoke ARTICHOKE [artichoke] name for two different plants of the family Asteraceae (aster family), both having edible parts.
		The French, or globe, artichoke (Cynara scolymus) is a thistlelike plant of which the globular flower heads are used in the immature state as a salad or vegetable; only the
		Jerusalem artichoke JERUSALEM ARTICHOKE [Jerusalem artichoke] tuberous-rooted perennial (Helianthus tuberosus) of the family Asteraceae (aster family), native to North America, where it was early cultivated by the indigenous inhabitants.
	www.encyclopedia.com /articles/00775.html (260 words)

	Kids.net.au - Encyclopedia Artichoke - (Site not responding. Last check: )
		The artichoke, cynara scolymus, is a plant similar to a thistle[?].
		This continues until most of the leaves have been removed and the remaining ones, which were originally far inside this part of the plant, are becoming too small and fluffy to be worth eating.
		The lower part of this, where it becomes the stalk which attached this structure to the plant, cannot be eaten, but the soft part of the heart itself should be consumed with relish.
	www.kidsseek.com /encyclopedia-wiki/ar/Artichoke (360 words)

	Artichoke Recipes brought to you by Artichoke Advisory Board of California
		The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.
		Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish.
		Prepare artichokes: bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow.
	www.artichokes.org /recipes.html (1389 words)

	Artichoke
		The artichoke is one of the oldest cultivated plants.
		In traditional European medicine, the leaves of the artichoke (not the flower buds, which are the parts commonly cooked and eaten as a vegetable) were used as a diuretic to stimulate the kidneys and as a "choleretic" to stimulate the flow of bile from the liver and gall bladder.
		In addition, because artichoke leaf is believed to stimulate gall bladder contraction, individuals with gallstones or other forms of gall bladder disease could be put at risk by using this herb.
	www.al-hikmah.org /artichoke.asp (824 words)

	Gardening:Artichoke - Wikibooks, collection of open-content textbooks
		ARTICHOKE--The artichoke of literature is a tall, coarse perennial of the thistle tribe, producing edible flower-heads.
		Artichokes have never become so popular in this country as to have produced a long list of varieties.
		Seedlings are likely to vary greatly, and if one is fond of artichokes, he would do better to propagate by suckers from the best plants.
	en.wikibooks.org /wiki/Gardening:Artichoke (277 words)

	Artichoke, Globe -- Cynara scolymus L.
		The base of each bract is the fleshy edible portion, along with the fleshy center of the artichoke on which the flower and bracts are borne.
		Almost all of the nation's globe artichokes are grown in a narrow coastal area of California because of the favorable climate.
		An artichoke is ready for harvest when it has reached maximum size, but before the bracts open.
	edis.ifas.ufl.edu /BODY_MV011 (636 words)

	Globe Artichoke (Site not responding. Last check: )
		Description - The globe artichoke is a member of the Composite family, closely related to the thistle.
		The edible portion of the "globe" is composed of the fleshy bases of the flower bracts and the receptacle to which the bracts are attached, known as the "heart".
		To prepare whole artichokes, trim off the stem so it's even with the base of the artichoke and remove the small, tough leaves surrounding it.
	aggie-horticulture.tamu.edu /plantanswers/vegetables/globeart.html (468 words)

	Hormel Foods - Glossary - Artichoke
		Referred to as a "carciofo" in Italy, the artichoke is actually a flowering bud growing from a stem attached to the artichoke plant.
		The fleshy base, known as the heart of the artichoke (artichoke hearts) and the fleshy base of the leaves are the sections of the plant that are most suitable for eating.
		If the artichoke hearts are to be prepared, chop off the top third of the artichoke to remove the leaves and remove any remaining leaves from around the base.
	www.hormel.com /kitchen/glossary.asp?id=32975&catitemid= (308 words)

	GOURMET ARTICHOKE RECIPES - GUTSY GOURMET
		Holding the artichoke with its bottom toward the little finger of your hand, tilt the top away from you, and holding a small sharp knife tightly with your right hand, insert its tip, one leaf deep, into the tender, lighter part of the leaves.
		Artichokes are very buoyant and float to the surface making it difficult to keep them covered.
		To eat artichokes, pull off individual leaves, dip in sauce, and scrape leaf between teeth to remove the soft pulp near the bottom of the leaf.
	www.thegutsygourmet.net /artichoke.html (952 words)

	Artichokes : COLLECTION
		Pare the artichokes to the hearts and quarter them, removing the chokes; place the hearts immediately into the oil, turning them around to coat them completely and protect them from contact with air.
		Place remaining shrimp in a blender with the reserved liquid, the remaining five tablespoons of lemon juice, seasonings, including the remaining three-quarter teaspoon of salt, and one cup of mayonnaise.
		Note: ----- Canned non-marinated artichokes can also be used - in that case, use some olive oil to keep the pasta from sticking together and a little bit of vinegar may be needed to give the salad a kick.
	www.cs.cmu.edu /~mjw/recipes/vegetables/artichoke-coll.html (1271 words)

	artichoke - Hutchinson encyclopedia article about artichoke
		The common or globe artichoke (Cynara scolymus) is a form of thistle native to the Mediterranean.
		The Jerusalem artichoke (Helianthus tuberosus), which has edible tubers, is a native of North America (its common name is a corruption of the Italian for sunflower, girasole).
		Artichoke professes his readiness so to do, endeavours to do so, but fails.
	encyclopedia.farlex.com /artichoke (182 words)

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	Simply Recipes: How to Cook and Eat an Artichoke
		Artichokes may be eaten cold or hot, but I think they are much better hot.
		Posted by: michelle on September 16, 2005 09:23 AM My mom used to make a lovely dip for artichokes which was melted butter into which she'd squeeze anchovy paste from a tube (you could mash in whole anchovies till really pulverized, but the paste is so easy).
		She first cooked artichokes when it was requested of her when she was babysitting during college.
	www.elise.com /recipes/archives/000262how_to_cook_and_eat_an_artichoke.php (3130 words)

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	www.archaust.com /artichoke (74 words)

	Astray Recipes: artichoke
		Artichoke hearts and potatoes cooked in oil and l
		Marinated calamari and artichokes in a spicy vinagrette
		Sauteed artichoke salad with parsley and tarragon yoghurt
	www.astray.com /recipes?search=artichoke (520 words)

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