Cynara cardunculus artichoke extract usage history
The naturally occurring variant of the artichoke, the cardoon (Cynara cardunculus), which is native to the Mediterranean area. Artichoke extract has records of use as a food among the ancient Greeks and Romans. In North Africa, where they are still found in the wild state, the seeds of artichokes, probably cultivated, were found during the excavation of Roman-period Mons Claudianus in Egypt. Varieties of artichokes were cultivated in Sicily since the classical period of the ancient Greeks, the Greeks calling them kaktos.
In that period the Greeks ate the leaves and flower heads, which cultivation had already improved from the wild form. The Romans called the vegetable carduus (whence the name cardoon). Globe artichokes are known to have been cultivated at Naples around the middle of the 9th century. Further improvement in the cultivated form appears to have taken place in the medieval period in Muslim Spain and the Maghreb, although the evidence is inferential only. Names for the artichoke in many European languages today come from medieval Arabic al-khurshūf via late medieval Spain (where it is nowadays alcachofa).
Le Roy Ladurie, in his book Les Paysans de Languedoc, has documented the spread of artichoke cultivation in Italy and southern France in the late 15th and early 16th centuries, when the artichoke appears as a new arrival with a new name, which may be taken to indicate an arrival of an improved cultivated variety:
"The blossom of the thistle, improved by the Arabs, passed from Naples to Florence in 1466, carried by Filippo Strozzi. Towards 1480 it is noticed in Venice, as a curiosity. But very soon veers towards the northwest...Artichoke beds are mentioned in Avignon by the notaries from 1532 onward; from the principle towns they spread into the hinterlands...appearing as carchofasat Cavaillon in 1541, at Chateauneuf du Pape in 1553, at Orange in 1554. The local name remainscarchofas, from the Italian carciofo...They are very small, the size of a hen's egg...and are still considered a luxury, a vaguely aphrodisiac tidbit that one preserved in sugar syrup."
The Dutch introduced artichokes to England, where they grew in Henry VIII's garden at Newhall in 1530. They were brought to the United States in the 19th century, to Louisiana by French immigrants and to Californiaby Spanish immigrants.
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