CYNARA CARDUNCULUS VAR. SCOLYMUS GREEN GLOBE ARTICHOKE IN PORT ELIZABETH

Cynara is a genus of 10 species of thistle-like perennial herbs, shrubs and trees in the aster family, Asteraceae. They are native to the Mediterranean region, northwestern Africa, and the Canary Islands. The genus name comes from the Greek kynara, which means artichoke. Cynara cardunculus is being developed as a new bioenergy crop in the Mediterranean because of its high biomass and seed oil yields even under harsh conditions.           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 and their stems when harvested before the flowers come into bloom. The plants usually bear several flowers. The uncultivated or wild variety of the species is called a cardoon. It is a perennial plant native to the Mediterranean region. Large globe artichokes are frequently prepared by removing all but 5–10 mm or so of the stem. To remove thorns, which may interfere with eating, around a quarter of each scale can be cut off. To cook, the artichoke is boiled or steamed. The core of the stem tastes similar to the artichoke heart, and is edible. Salt may be added to the water if boiling artichokes. Leaving the pot uncovered may allow acids to boil off. Covered artichokes, particularly those that have been cut, can turn brown due to the enzymatic browning and chlorophyll oxidation. Placing them in water slightly acidified with vinegar or lemon juice can prevent the discoloration. Leaves are often removed one at a time, and the fleshy base eaten, with hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces. The fibrous upper part of each leaf is usually discarded. The heart is eaten when the inedible choke has been peeled away from the base and discarded. The thin leaves covering the choke are also edible.