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,
Stuffed artichoke and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt. Stuffed artichoke Stuffed artichoke is a food prepared in various regions. A common Italian stuffing uses a mixture of bread crumbs, garlic, oregano, parsley, grated cheese, and prosciutto or sausage. The mixture is pushed into the spaces at the base of each leaf and into the center before the artichoke is boiled or steamed. Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example,