Artichoke
Artichoke
Artichoke (pronunciation: /ˈɑːrtɪtʃoʊk/), also known as Cynara cardunculus var. scolymus, is a variety of a species of thistle cultivated as a food.
Etymology
The word "artichoke" comes from the Italian articiocco, which is derived from the Arabic al-kharshof (الخرشوف). The term has evolved over time, passing through many variants such as artichaut in French, alcachofa in Spanish, and artichok in Dutch.
Description
The artichoke is a perennial plant native to the Mediterranean region. It grows to 1.4–2 m (4.6–6.6 ft) tall, with arching, deeply lobed, silvery-green leaves 50–82 cm (20–32 in) long. The flowers develop in a large head from an edible bud about 8–15 cm (3.1–5.9 in) diameter with numerous triangular scales.
Culinary use
Artichokes are used in many dishes worldwide. The edible portions of the plant are the fleshy lower parts of the bracts and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke" or beard. Artichokes are often prepared by removing the bracts, boiling, and then serving with a sauce.
Health benefits
Artichokes are rich in dietary fiber, antioxidants, and vitamin C. They are also a good source of folic acid, vitamin K, and minerals like copper, calcium, potassium, iron, manganese and phosphorus.
Related terms
- Thistle
- Mediterranean cuisine
- Dietary fiber
- Antioxidants
- Vitamin C
- Folic acid
- Vitamin K
- Copper
- Calcium
- Potassium
- Iron
- Manganese
- Phosphorus
External links
- Medical encyclopedia article on Artichoke
- Wikipedia's article - Artichoke
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