Artichoke

Artichoke

　　Artichoke

　　Artichoke, also known as French lily, globe artichoke, or wild lily, among others. It is a perennial herbaceous plant of the genus Cynara in the Asteraceae family, cultivated for its flower buds.

　　It is originally native to the Mediterranean coast, evolved from the wild thistle, and was consumed by the Romans as early as 2,000 years ago. It is widely cultivated in Europe and America, and was introduced to China from France in the 19th century. Currently, it is grown in small quantities mainly in places such as Beijing and Yunnan.

　　The edible parts of the artichoke are the tender, fleshy base of the bracts and the entire succulent receptacle. Artichokes are rich in vitamins, iron, cynarin, flavonoids, and other beneficial compounds. They can be prepared in many ways—stir-fried, made into dips, used in soups, or processed into canned goods. The stems and leaves can be used to make aperitif wines, while the bracts can be made into candied treats. The leaves contain cynarin, which is believed to have therapeutic effects on chronic hepatitis and help lower cholesterol levels.