Artichoke Artichoke The globe artichoke ("Cynara cardunculus" var. "scolymus") is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist. This vegetable grows
Turkish cuisine white cheese, pieces of meat, braised meat (kavurma), sucuk, pastırma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities. Açma is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze, and is usually eaten as a part of breakfast or as a snack. A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke.