AR′TICHOKE

Syn. Cin′ara , Cyn′ara ; Scol′ymus , L.; Artichaut , Fr.; Artischocke , Ger. The cynara scoly̆̆mus (Linn.), a thistle-like perennial plant of the nat. ord. Compos itæ (DC.). Hab. Southern Europe; but now extensively cultivated in our gardens, for its ‘bottom,’ or the sweet fleshy receptacle of its flowers, which is eaten as a pot herb. These are soaked in brisk boiling in water, stalk-ends uppermost, until tender; and take 1 ⁄ 2 to 1 hour according to their age. Sometimes they are preserved in brine ( PICKLED ARTICHOKES ); and also after depriving them of the ‘choke’ and spiny hairs and blanching them by immersion in boiling water, by drying in the sun ( DRIED ARTICHOKES ; CULS D’ARTICHAUT , Fr.), by which they retain their flavour for some time. Infusion of the flowers, used with rennet. As an esculent the artichoke resembles asparagus in its general properties; but it is said to be more nutritious, and even more diuretic.