Artichoke (Cynara cardunculus var. scolymus)

The History of Artichoke

Native to the Mediterranean, artichokes were cultivated by the ancient Greeks and Romans, valued for their digestive and medicinal qualities. They evolved from the wild cardoon and were refined into the globe artichoke we know today.

In the Middle Ages, Arab agriculturalists helped preserve and spread the plant across North Africa and southern Europe. By the Renaissance, they were considered luxurious and aphrodisiacal — even banned from consumption by women in some places.

Artichokes eventually reached the Americas via French and Spanish settlers and now flourish in places like California and Peru.

 

The Science of Artichoke

Artichokes are rich in cynarin, a compound that enhances sweetness — especially noticeable after drinking water. They also contain inulin, a prebiotic fiber that supports gut health.

The edible parts include the fleshy base of the bracts (leaves), the heart, and sometimes the tender inner stem. The fuzzy center — known as the “choke” — must be removed before eating.

The Geography of Artichoke

Italy, Spain, and France lead in artichoke cultivation, particularly around the Mediterranean basin. In the U.S., California’s Central Coast grows almost all domestic artichokes, especially around Castroville.

Altitude and soil can influence size and tenderness. In Peru and Argentina, artichokes are grown for canning and export, while in Morocco and Egypt, they’re a common fresh market crop.