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Artichokes Food historians confirm artichokes descended from their wild cousins cardoons. While the wild variety was consumed in ancient times, modern artichokes, as we know them today, first surface during the Medieval ages. These "Old World" vegetables were introduced to America by European settlers.

Jerusalem artichokesa "New World" food related to sunflowers, are a completely unrelated vegetable. Chinese artichokes aka Japanese artichokes are completely unrelated.

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What are artichokes and how long have we been eating them? This is fortunate, because there is confusion enough created by the numerous varities of the globe artichoke grown around the world. The artichoke appears to have originated in North Africa where it still exists in a wild state.

It subsequently became a wild thistle in Sicily, where its bitter leaves as well as its flower heads were gathered for food.

The Greeks and Romans began its cultivation. Cambridge]Volume Two p. The cultivated globe artichoke is an improved form of the wild cardoon The true artichoke may have evolved originally in N.

Africa, although some have suggested Sicily as its birthplace. It is first mentioned as being brought from Naples to Florence in In Italy, the very young wholly edible buds have long been eaten just as those of the cardoon were in classical times.

They may be deep fried Carciofini alla Giudea or pickled. At a slightly later stage, but before they bracts become really tough, the heads may be stuffed; this is a popular dish in Arabic cuisine, which strongly favors the stuffing of vegetables.

Sometimes the young stems and leaf midribs are cooked and served like any other stem vegetable. After the artichoke became established, it enjoyed a vogue in European courts, and had a reputation as an aphrodisiac.

In modern times it has become more commonplace, and is relatively cheap in S. Europe, where it thrives The British do note eat artichokes much.

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Nor are they generally popular in the USA, although they are grown in California and commonly eaten wherever French influence persists, as in Louisiana. Gros Vert de Laon In antiquity, its bitter leaves as well as its flower-heads were eaten. The plant seems to have reached Sicily from North Africa, where it is still found in the wild state.

Poor people there pick the thistle they call korchef to enrich the sauce for their couscous.Best Practices of Private Sector Employers TABLE OF CONTENTS (Page numbers are retained for reference to the printed copy only) MEMBERS OF THE TASK FORCE 1.

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