Artichokes - Globe or Jerusalem? Quiz

Answer: Jerusalem artichoke

The Jerusalem artichoke (Heliolanthus tuberosus) is indeed a kind of sunflower, as indicated by the genus name. Native to the east coast of North America, it is also called sunroot, sunchoke, earth apple and (in French) topinambour. The globe artichoke (Cynara cardunculus, subspecies scolymus), on the other hand, is a thistle. Both plants are members of the Asteraceae family, commonly called the daisy family.

Answer: Globe artichoke

Despite its name, the Jerusalem artichoke originates in North America. The origin of its name is uncertain. One suggestion is that it evolved from Italian settlers in the US calling it a 'girasole' (Italian for sunflower) artichoke, which over time was changed to Jerusalem artichoke by English speakers. Another suggestion attributes the name to the early Puritan settlers, who saw themselves as building a New Jerusalem in the new land. The artichoke part of the name is attributed to Samuel Champlain, who was the first to send tuber samples back to Europe, along with the comment that their taste was similar to that of the artichoke.

The globe artichoke, on the other hand, originates from the Mediterranean, where it was first cultivated as a food source by the ancient Greeks. The naturally-occurring Cynara cardunculus, which still grows in the region, was developed to produce larger flower heads. This process continued, influenced by Roman and Arabic influences, and artichokes spread through most of Europe by the 16th century. They were brought to North America in the 19th century by European immigrants.

Answer: Globe artichoke

The globe artichoke was cultivated from the cardoon, Cynara cardunculus, also sometimes called the artichoke thistle. Cardoon and globe artichokes are the two main cultivars of this species. Cardoon plants are much spinier than artichokes, so the outer layers of the stems are removed before they are cooked.

The flower buds can be eaten like small artichokes; they are also used as a source of vegetable rennet for vegetarian cheesemaking. Cardoon stalks are particularly popular in the Spanish region of Navarre, where they are a common part of the traditional Christmas dinner.

They are also a common ingredient of the traditional Spanish chickpea-based stew called cocido madrileņo.

Answer: Jerusalem artichoke

Like most varieties of sunflower, the Jerusalem artichoke has yellow flowers made up of a cluster of small flowers which join to appear to be a single flowerhead, with 10-20 of the individual florets looking like petals, and 50 or more small circular flowers forming a circular centre.

The globe artichoke produces a multitude of purple flowers which extend from the centre of the bracts - when immature, they form the choke, which is not usually eaten. Some people grow the plants just for their lovely purple flowers.

Answer: Both types of artichoke

Like many members of the Asteraceae family, both types of artichoke primarily contain inulin rather than other forms of carbohydrate. This is most obvious in Jerusalem artichokes, because it is the tubers that are eaten. Most tubers contain high amounts of carbohydrates in the form of starch (a polymer of glucose), but Jerusalem artichokes contain inulin (a polymer of fructose).

When the tubers are stored, the inulin starts to break down to fructose, producing an increased sweet taste. Cooking the tubers has the same effect, making cooked Jerusalem artichokes much sweeter than raw ones, whose nutty taste is more noticeable.

Inulin has less than half the energy value of the same amount of starch, it increases calcium absorption, it has little impact on blood-sugar levels, and it is a form of soluble fibre, all of which can be of benefit to one's health. On the down side, about a third of the population is intolerant to fructans, and eating inulin can lead to intestinal discomfort and flatulence.

Answer: Jerusalem artichoke

The tubers of the Jerusalem artichoke were eaten by Native Americans, who traded it with others so that it eventually spread to cover much of the North American continent. European settlers took them back to Europe, where they quickly became a popular food source. The tubers look something like ginger or turmeric roots, and grow to be up to 10 cm long. The tubers, which come in a range of colors but are most often golden brown, can be eaten raw or cooked (often as a substitute for potato).

The globe artichoke, which most people immediately think of when the word artichoke is used on its own, produces flower buds with fleshy bracts (often inaccurately called leaves) that are eaten, along with the base of the bud, which is referred to as the heart. Once the plant flowers, the bracts become coarse and difficult to eat.

Answer: Globe artichoke

The globe artichoke, like all members of the genus Cynara, contains cynarine, more formally named 1,5-Dicaffeoylquinic acid (with a very long IUPAC name with which I won't burden you). As well as its beneficial impact on liver function, it affects taste receptors in such a way as to make other food and drinks consumed at the same time seem to have a sweeter taste than usual. (I can vouch for the fact that they can also produce other changes in perceived taste - when I was young and drank milk with my dinner, I found that it tasted repulsive if I had started eating the artichoke, so I always drank it down first.) Globe artichokes also have a number of other bioactive (potentially impacting on health) chemicals, including silymarin and the flavones apigenin and luteolin; they are listed in places as having one of the highest concentrations of antioxidants of any vegetable.

Answer: Jerusalem artichoke

Globe artichoke stems are usually covered in small spines which would make them painful to eat, so they are not grown for use in feeding livestock. Jerusalem artichokes can be eaten straight from the ground by pigs, but must be washed before they are fed to other animals. Alternatively, they can be harvested and fermented to produce silage. Because harvesting the stems and leaves reduces the plant's tuber production, farmers usually devote their crop to producing food for either people or animals, not a mixture.

Answer: Globe artichoke

The project to determine the genome sequence of the outbreeding globe artichoke was started in 2011; in 2016 the team of 15 researchers published their results, which made the artichoke the first crop species of the Asteraceae family to have its genome made fully public. (This careful wording in the announcement is to acknowledge that others may have completed a sequence but not yet published their results.) It was noteworthy both for the number of participants from a number of different nations involved in the project, and some techniques they developed which will make future sequencing more efficient.

The paper, published in 'Scientific Reports', was titled 'The genome sequence of the outbreeding globe artichoke constructed de novo incorporating a phase-aware low-pass sequencing strategy of F1 progeny'. Part of the abstract for that article states, "Our data will enable genome-scale analyses of evolutionary processes among crops, weeds, and wild species within and beyond the Compositae, and will facilitate the identification of economically important genes from related species."

Answer: Both types of artichoke

It seems that almost anything can be used to produce spirituous drinks! The Italian liqueur Cynar has the flavour of artichokes (as the name suggests, since globe artichokes are scientifically named Cynara cardunculus). It is drunk, either on its own or mixed with other ingredients to make a cocktail, usually as an aperitif.

The German drink Rossler (also called Jerusalem artichoke brandy) is produced from tubers that have been dried and fermented. As a bonus, the cardoon (not technically the subject of this quiz, but which made a guest appearance earlier) is one of the flavouring agents added to the Italian digestif Amaro.