Globe Artichoke: The Most Common Alternative
For many, the terms “artichoke” and “globe artichoke” are used interchangeably. The name globe artichoke is used to specify the edible, cultivated variety of the plant, distinguishing it from its wild relatives. This moniker is especially common in the United States and other English-speaking regions. When you purchase an artichoke from the supermarket, it is almost always the globe variety.
The edible part of the plant consists of the fleshy lower portions of the protective bracts and the tender heart, which are part of the flower bud harvested before it blooms. This culinary delicacy is a staple in Mediterranean cuisine and is enjoyed in various preparations, from steaming and boiling to grilling and stuffing.
The Relationship to Cardoon
A close relative of the globe artichoke is the cardoon (Cynara cardunculus), sometimes called artichoke thistle or cardy. While the two plants are from the same species, the cardoon is cultivated for its edible leaf stalks rather than its flower buds. The stalks are often blanched and prepared similarly to celery. The cardoon is native to the Mediterranean region, just like the artichoke, and both have a history of cultivation dating back centuries. The wild cardoon is considered the ancestor of both the globe artichoke and the cultivated cardoon varieties.
International and Historical Monikers
The name "artichoke" has a complex etymology, with roots in Arabic, Spanish, and Italian. The Arabic term al-kharshūf influenced the Old Spanish alcarchofa, which then became the Italian articiocco. From there, the name spread throughout Europe. This linguistic journey has led to many different regional names for the vegetable over the centuries. In English, folk etymology even led to variations like "hartichoak," suggesting a connection to its heart and its potential to 'choke' out other plants.
A List of Other Names for Artichokes
- Globe Artichoke: The most widely used alternate name for the cultivated variety.
- French Artichoke: A regional name used in the United States.
- Green Artichoke: Another regional name used in the United States.
- Cardoon: The name for the related plant variety where the edible part is the leaf stalk.
- Artichoke Thistle: Another common name for cardoon.
- Cynara cardunculus var. scolymus: The botanical name for the globe artichoke.
- Alcachofa: The Spanish name for artichoke.
- Carciofo: The Italian name for artichoke.
- Artischocke: The German name for artichoke.
A Comparison of the Artichoke and the Cardoon
To better understand the distinction, here is a comparison of the globe artichoke and its close relative, the cardoon.
| Feature | Globe Artichoke (Cynara cardunculus var. scolymus) | Cardoon (Cynara cardunculus) |
|---|---|---|
| Edible Part | Unripe flower bud (bracts and heart) | Blanched leaf stalks and roots |
| Appearance | Large, tight, globe-shaped flower bud | Celery-like stalks with spiny, deeply lobed leaves |
| Preparation | Boiled, steamed, or roasted buds | Stalks blanched and braised, or deep-fried |
| Texture | Tender heart, fleshy base of bracts | Crunchy, fibrous stalks similar to celery |
| Harvest | Flower buds harvested before blooming | Leaves and stalks are harvested |
Culinary and Health Significance
The artichoke's name diversity reflects its long history and wide cultural impact. Across the Mediterranean, where it is a native plant, different regions have developed unique culinary traditions and names. The Romans used it for its culinary value and as a digestive aid. In the 16th century, Catherine de Medici introduced the artichoke to French cuisine, where it became a delicacy.
Beyond its culinary uses, the plant has a long history as a medicinal herb. The ancient Egyptians used it as a health food to support liver function. Artichoke leaf extract is known for its high antioxidant content and beneficial properties for liver and digestive health. This adds another layer of meaning to the different names given to the plant over time, recognizing its value beyond the kitchen.
Conclusion: The Many Names of the Thistle
Ultimately, there is no single, all-encompassing answer to "What is another name for artichokes?" The most common alternative is the globe artichoke, which clearly distinguishes the edible flower bud from its close relative, the cardoon. The array of names, both common and botanical, highlights the plant's rich history, from its cultivation in ancient Mediterranean societies to its journey across continents. Whether you call it a globe artichoke, a French artichoke, or know it by its botanical name Cynara cardunculus, its delicious flavor and health benefits remain the same.
By understanding these different names, you gain a deeper appreciation for this ancient vegetable. The history of its name is a testament to the plant's journey and its important role in global food culture.
