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)