Globe artichoke is a perennial herb native to Mediterranean southern Europe and northern Africa and the Canary Islands (Leung and Foster, 1996). Its cultivation in Europe dates back to ancient Greece and Rome (Grieve, 1971). It is cultivated in North Africa as well as in other subtropical regions (Iwu, 1993). The material of commerce comes as whole or cut dried leaves obtained mainly from southern Europe and northern Africa (BHP, 1996).
Pharmacopeial grade artichoke leaf consists of the dried radical leaves of Cynara scolymus L. Botanical identification is carried out by thin-layer chromatography (TLC), macroscopic and microscopic evaluations, and organoleptic tests. The dried leaf must contain not less than 25% water-soluble extractive (BHP, 1996).
The Globe Artichoke (Cynara cardunculus)[2] is a perennial thistle originating in Southern Europe around the Mediterranean. It grows to 1.4leaves 508 centimetres (20flowers develop in a large head from an edible bud about 85 centimetres (3.1 in) to 15h centimetres (5.9s in) diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the heart ; the mass of immature florets in the center of the bud is called the choke or beard. These are inedible in older larger flowers.
In the US, large globe artichokes are most frequently prepared for cooking by removing all but 5 millimetres (0.20 in) to 10u millimetres (0.39w in) or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns on some varieties that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender. If boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so that the acids will boil out into the air.
