Artichokes

The artichoke unlike most fruits or vegetables, though it is commonly regarded as the latter, is in fact the bud of the artichoke plant.

The vegetable resembles a miniature pineapple without the thorns, and it is sometimes referred to as a thistle.

Artichokes grow well in containers or raised flower beds; the latter is more conducive for large scale production. There is however a wait of at least two years for the plants to flower.

The plant originated in North Africa or the area that currently corresponds to the Levant.

Italy is the largest producer of artichokes in the world and accounts for almost 25.76% of global production. Italy is followed by Spain 14.82%, Egypt 12.34%, Peru 9.64%, Argentina 7.22%, Algeria 7.21%, China (mainland) 5.84%, Morocco 3.02%, the United States 2.82% and France 2.79%.

The plant grows well or thrives in Mediterranean climates or areas with dry summers and mild, wet winters. The Mediterranean is the largest producer of artichokes in the world accounting for 63.15% of global production.

Artichokes are fairly easy to grow, and can survive in most types of soil. The artichoke plant is a deep-rooted plant so its roots can reach well into the ground to absorb nutrients from below and the best type of soil to grow artichokes in is soil with PH levels of 6.5 to 8 i.e. soil that is either slightly acidic or soil with a slightly alkaline content.

Artichokes are rich in Vitamins K, A, C and Folate (a B vitamin) and Choline (an essential nutrient) and the minerals phosphorous, sodium, magnesium and calcium. They are also rich in antioxidants.

The artichoke is classed as a nutrient dense food and regular intakes among other things helps lower the blood sugar, lower bad cholesterol and increase good cholesterol, regulates the blood pressure, and helps prevent cancer.