French.
Bud very large, of a conical or oval form; scales deep-green, thick, and fleshy, pointed at the tips, and turned outwards. Though it has not the same thickness of flesh as the Green Globe Artichoke, it is much hardier, more prolific, and one of the best sorts for cultivation.
Green Provence.
Bud large; scales comparatively long and narrow, of a lively green color, erect, fleshy at the base, and terminating in a sharp, brownish spine, or thorn; leaves of the plant deep-green. Most esteemed in its crude state; eaten as a salad in vinegar and oil.
Laon.
Gros vert de Laon. Vil.
Similar to the Common Green Artichoke, but of larger size. Scales rather loose and open, very deep-green, fleshy, and pointed. Much cultivated in the vicinity of Paris, and there considered the best.
Large Flat Brittany.
Artichaut Camus de Bretagne. Vil.
Bud of medium size, somewhat globular, but flattened at the top; scales closely set together, green, brownish on the borders,—short, thick, and fleshy at the base. Earlier than the Laon, but not so fleshy. Much grown in Anjou and Brittany.