Artichoke economically important genes from related species. Rezazadeh, A., Ghasemnezhad, A., Barani, M., & Telmadarrehei, T. (2012). Effect of Salinity on Phenolic Composition and Antioxidant Activity of Artichoke (Cynara scolymus L.) Leaves. Research Journal of Medicinal Plant, 6(3). 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,
Cuisine of Menorca that are fried, stuffed or oven baked, like eggplant, that in Minorca is small and very white in its interior, a variety of the summer season that cannot be cultivated in a greenhouse, zucchini, that is prepared in a similar way, or the artichoke, that is also from a local variety, small, long, and purple colored, that is eaten mainly as a side dish, battered and fried, oven baked or in stews. Fruits are also abundant, specially figs, that are also eaten in savoury dishes, like for example the "oliaigua". Local green vegetables are prepared a "thousand ways", some of