The artichoke was known in Norman Sicily and Moorish Spain, though it appears not to have been cultivated in mainland Italy during that period. This suggests an Arab origin. The Latin word is cynara, while the Italian word carciofo is a cognate of the Arabic kharshuff. In Sicily, Greek and Roman artistic representations of the purple flower suggest that the species was present centuries before the medieval Saracen conquest of the island. The literary work of Pliny and other ancient writers associated with Greece and Sicily suggest that little distinction was made between the artichoke and the cardoon, and this is consistent with modern Sicilian usage. Artichokes, which don't like too much moisture, are harvested twice annually. The Spring harvest is more substantial than the Autumn crop.

They're not the foundation of any diet, but artichokes are a good source of ascorbic acid (Vitamin C), niacin, magnesium, potassium, iron, copper, phosphorus, calcium and fiber. The substance cynarin is thought to benefit digestion, while the juice of the leaves is used in skin cosmetics. An artichoke liqueur bearing the trade name Cynar is made in Sicily. Artichokes can be prepared in many ways. As well as the heart, the soft inner leaves can be eaten if cooked well. Most of the world's artichokes are produced in Italy, where Sardinia rivals Sicily for quantity. Until recently, artichokes were regarded as an esoteric specialty food by many people beyond the Mediterranean region. This is gradually changing.

Spanish settlers introduced the artichoke to the New World as early as the seventeeth century, and Italian immigrants began the cultivation of other varieties in California during the twentieth century. To the ancient Romans, the artichoke was believed to be an aphrodisiac. Artichoke festivals are not unique to Sicily. Marilyn Monroe was once crowned "Artichoke Queen" of a Californian town.

About the Author: Roberta Gangi has written numerous articles and one book dealing with Italian cultural and culinary history.