a few years, as each individual plant lives only a few years. The peak season for artichoke harvesting is the spring, but they can continue to be harvested throughout the summer, with another peak period in mid-autumn. When harvested, they are cut from the plant so as to leave an inch or two of stem. Artichokes possess good keeping qualities, frequently remaining quite fresh for two weeks or longer under average retail conditions. Apart from culinary applications, the globe artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large, purple flower heads. Varieties Traditional cultivars (vegetative propagation) Green, big: 'Vert de Laon' (France), 'Camus de Bretagne', 'Castel' (France), 'Green Globe' (USA, South Africa) Green, medium-size: 'Verde Palermo' (Sicily, Italy), 'Blanca de Tudela' (Spain), 'Argentina', 'Española' (Chile), 'Blanc d'Oran' (Algeria), 'Sakiz', 'Bayrampasha' (Turkey) Purple, big: 'Romanesco', 'C3' (Italy) Purple, medium-size: 'Violet de Provence' (France), 'Brindisino', 'Catanese', 'Niscemese' (Sicily), 'Violet d'Algerie' (Algeria), 'Baladi' (Egypt), 'Ñato' (Argentina), 'Violetta di Chioggia' (Italy) Spined: 'Spinoso Sardo e Ingauno' (Sardinia, Italy), 'Criolla' (Peru). White, in some places of the world. Cultivars propagated by seeds For industry: 'Madrigal', 'Lorca', 'A-106', 'Imperial Star' Green: 'Symphony', 'Harmony' Purple: 'Concerto', 'Opal', 'Tempo' Uses Nutrition Cooked unsalted artichoke is 82% water, 12% carbohydrates, 3% protein, and 3% fat (table). In a 100 gram reference serving, cooked artichoke supplies 74 calories, is a rich source (20% or more of the Daily Value, DV) of folate, and is a moderate source (10-19% DV) of vitamin K (16% DV), magnesium, sodium, and phosphorus (10-12% DV). As food Large globe artichokes are frequently prepared by removing all but 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 simmered for 15 to 30 minutes, or steamed for 30–40 minutes (less for small ones). A cooked, unseasoned artichoke has a delicate flavor. Salt may be added to the water if boiling artichokes. Covered artichokes, in particular 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 vinaigrette, hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces. The fibrous upper part