ÆQUALIS.
211. The ARTICHOKE (Cynara scolymus) is a well-known plant which is grown chiefly for culinary purposes, and was originally imported into this country from the south of Europe.
This plant was cultivated with us as early as the year 1580. The parts that are eaten are the receptacle of the flower, which is called the bottom, and a fleshy substance on each of the scales of the calyx. The choke consists of the unopened florets, and the bristles that separate them from each other: these stand upon the receptacle, and must be cleared away before the bottom can be eaten. Its name has doubtless been obtained from a notion that any one unlucky enough to get it into his throat must certainly be choked.
With us artichokes are generally plain boiled, and eaten with melted butter and pepper; and they are considered both wholesome and nutritious. The bottoms are sometimes stewed, boiled in milk, or added to ragouts, French pies, and other highly-seasoned dishes. For winter use they may be slowly dried in an oven, and kept in paper bags in a dry place. On the Continent artichokes are frequently eaten raw, with salt and pepper.
By the country people of France the flowers of the artichoke are sometimes used to coagulate milk, for the purpose of making cheese. The leaves and stalks contain a bitter juice, which, mixed with an equal portion of white wine, has been successfully employed in the cure of dropsy, when other remedies have failed. The juice, prepared with bismuth, imparts a permanent golden yellow colour to wool.
212. The CARDOON (Cynara cardunculus) is a species of artichoke which grows wild in the south of France, and has smaller flowers than the common artichoke, and the scales of the calyx terminated by long, sharp spines.
The stems rise to the height of four or five feet, and are upright, thick, and cottony. The leaves are large and winged, and the flowers of blue colour.
The parts of the cardoon that are eaten are not those belonging immediately to the flower, as of the artichoke, but the roots, stalks, and middle ribs of the leaves; and chiefly the latter, which are thick and crisp. But, as all these are naturally very bitter, the plants, previously to being used, are blanched, by being tied up like lettuces, about the month of September, and having earth thrown upon their lower parts, to the depth of eighteen inches or two feet.
Cardoons come into season for the table about the end of November; and are either eaten alone, or as a sauce to animal food, particularly to roasted meat; or are introduced as a dish in the second course. They are, however, not so much used in England as on the Continent; and this in consequence chiefly of the trouble attending their cultivation, and their preparation for the table, so as to render them palatable.