A green vegetable, though sometimes purple-tinted, with many leaves and a tender internal “heart.” It has a mild, earthy flavor.

Mediterranean; Either Northern Africa or Sicily, Italy

French immigrants brought the artichoke to America in 1806.

Artichokes possess heptoprotective (liver damage prevention) properties.

“Artichokes History” https://whatscookingamerica.net/History/ArtichokeHistory.htm 

“Globe artichoke: A functional food and source of nutraceutical ingredients”  by Vincenzo LaWanzio, Paul A. Kroon, Vito Linsalata, and Angela Cardinali  (2008) https://www.sciencedirect.com/science/article/abs/pii/ S1756464609000036  

The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by  Tom Jaine (2014)