Also known as the globe artichoke. A plant of the thistle family Cynara scolymus, whose unopened flower buds are used, particularly the base of the bracts and the base of the immature flower. The artichoke consisting of the immature petals and stamens, etc. is removed (also called globe artichoke, French artichoke).

Cynara scolymus A herbacious, thistle like plant, having an edible flower head.

A name shared by three unrelated plants: the globe artichoke, Jerusalem artichoke and Chinese (or Japanese) artichoke. Considered the true artichoke, the globe artichoke is cultivated mainly in California's mid-coastal region. It is the bud of a large plant from the thistle family and has tough, petal shaped leaves. They are available year-round, with the peak season March through May. Buy deep green, heavy for their size artichokes with a tight leaf formation.

Mediterranean thistlelike plant widely cultivated for its large edible flower head

a thistle-like flower head with edible fleshy leaves and heart

The unopened flower head of a thistle-like plant, eaten as a vegetable.

Confusingly, three different, unrelated plants are...

Also known as globe artichoke. The large flower bud of a type of thistle, grown primarily in the Mediterranean and in California. The tightly-packed cluster of tough-pointed, prickly leaves, conceals tender, gray-green flesh at the vegetable's center--the heart. A globe artichoke is easily prepared for cooking. While trimming, dip the artichoke repeatedly in a mixture of water and lemon juice to prevent discoloring.

Three different, unrelated plants are all known by this name. The globe artichoke is related to the thistle - its leaves and the bottom part of the flower, called the heart, are eaten. Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth. When you get to the centre, pull or slice off the hairy ‘choke' and then eat the base, the heart or fond, with the remaining sauce. The Jerusalem artichoke belongs to the sunflower family and it is the plant's underground tubers that are eaten. They are rather knobbly and irregular in shape, with a pale brown or purply-red skin. Scrub them and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use. The Chinese artichoke is a perennial herb in the mint family, grown for its edible tuberous underground stems. It has a sweet, nutty taste, similar to the Jerusalem artichoke.

Cynara scolymus Leaves and flower heads Bitter tonic, hepatoprotective & restorative, diuretic

This name is shared by three unrelated plants: the globe, Jerusalem, and Chinese artichokes. The globe artichoke is considered the true artichoke and is cultivated in California. Buy deep green artichokes with a tight leaf formation.

The globe artichoke is the bud of a large plant in the thistle family with tough petal shaped leaves. When properly cooked, break off the leaves one by one, dip in butter or sauce, and draw the base of the leaf through your teeth scraping off the pulp and discarding the rest of the leaf. At the center, scrape off the tiny leaves and fuzz and then continue to dip the heart of the choke in sauce and eat. The Jerusalem artichoke is not a true artichoke but a tuber resembling a ginger root. These may be used peeled or unpeeled, raw as an addition to salads, or steamed or boiled as a side dish.

the large flowerhead of a plant of the thistle family; has tough gray-green petal-shaped leaves with soft flesh (which is eaten) underneath, a furry choke (that is discarded) and a tender center (called the heart which is also eaten); also known as globe artichoke.