Contents
Globe Artichokes - Cynara scolymus
The edible artichoke is the flower bud of a thistle like plant native to
the Mediterranean region, the buds being harvested when mature but not yet
opened. It is not known if the Globe Artichoke existed in its current form
during the classical Greek and Roman periods but it was definitely available
by the 12th century. It may have been developed by selective breeding from the
Cardoon, but that too is uncertain.
Essentially all fresh artichokes sold in the U.S.
are grown in California, and the dominant Green Globe variety is grown almost
entirely in the Salinas Valley on the central coast, production centering in
Castroville and Moss Landing. This crop was originally planted by
Italian families in the late 1800s and these families remain rather secretive
about how to grow the Green Globe commercially.
Green Globe Artichoke
The dominant artichoke in California, the Green Globe is grown in Monterey
County on the central coast. The harvest begins in March and continues well
into May with a smaller harvest in September and October. Sizes range from
18 count (jumbo) through 60 count, plus "large loose" (cocktail) and
"small loose" (baby) sizes.
The Green Globe is a perennial crop and fairly expensive to produce so
attempts to replace it with lower cost annual varieties growable in
other parts of California are being made - so far with less than fully
satisfactory results.
Baby Artichoke
These are not "baby" at all but mature buds that grow lower
on the plant toward the end of the season and are used quite differently
from the large artichokes. Most formerly went to marinated artichoke heart
production but that business has been moved to Spain. "Babies" are
consequently becoming more comon in the markets and people are learning how
to cook them.
Desert Globe Artichoke
A proprietary semi-thornless "seed artichoke" developed to counter
consumer resistance to the Thornless Artichoke but
also grown as an annual crop. It has better flavor
and more meat than the Thornless but is still inferior to the
Green Globe on both counts. Most production is in
Southern California's Riverside and Ventura counties with harvest running
from January through March. Sizes range from 18 count (jumbo) through
60 count, plus "large loose" (cocktail) and "small loose" (baby) sizes.
Thornless Artichoke [Imperial Star]
This "seed" variety was developed by the University of California (famous
for durable but flavorless tomatoes) as an annual that would
be less expensive to grow than the perennial Green
Globe. It has met considerable consumer resistance because
it is neither as tasty nor nearly as meaty as the Green Globe. Harvest
is January through April and August through October. Sizes range from 18
count (jumbo) through 60 count.
Big Heart Artichoke
A thornless variety with a wide base that's meatier than the Imperial Star
thornless. Grown on the California Central Coast and in the Imperial Valley
just north of the Mexican border it is harvested in all months except
December, January and April. Sizes range from 8 count (huge) to 48 count.
Euro Chokes
A trade name for perennial varieties recently developed in France. These
are now being grown in California and are shipped with stems as long as 16
inches. The stems contain a lot more edible flesh and less tough fiber than
the typical California artichoke.
Cardoons - Cynara cardunculus
Cardoons - [Cardoni, Cardi,
Chard (archaic), Artichoke Thistle]
The large fleshy stems of a thistle closely related to the
Globe Artichoke, widely used as a vegetable in France and
Italy. The taste is complex, interesting and artichoke-like - if you have
developed a taste for slightly bitter vegetables (a worthwhile taste to
develop).
Cardoons are best pre-cooked before using in recipes. Cut the stalks
into lengths of about 3" to 4" and remove any outer leaves (very bitter)
leaving only the most tender in the center. Put in a pot and add water to
cover well. For a 3# bunch, add to the water 2 t of salt and 1/2 t citric
acid or the juice of a lemon. Bring to a boil and simmer until tender,
about 25 minutes. Drain, cool and refrigerate until needed.
Ecology: Cardoons should not be planted except where they will
be carefully controlled. They are an aggressive weed with wind dispersed
seeds and have pushed out native flora in California, Australia, Argentina
and elsewhere.
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