The globe artichoke plant (called globe for the shape of the bud) grows 3 to 5 feet tall, producing edible, slightly nutty-flavored, flower buds reaching up to six inches in diameter. Once the flower matures, the artichoke becomes inedible so the buds are harvested by hand before flowering.

The Jerusalem artichoke (a root vegetable) and the Chinese or Japanese artichoke are completely different, unrelated plants.

In warm climates, the artichoke is grown as a perennial; in cool climates, as an annual. The small purple Provençal artichoke is the only variety of over a dozen that can be eaten raw, since it has an underdeveloped choke.

How to Eat an Artichoke

To eat the cooked artichoke, simply pull off each leaf and draw the base of the leaf through your teeth to scrape off the soft portion, discarding the rest of the leaf.

As you progress upward from the base, the leaves become more tender, with larger edible portions until you reach the choke (the undeveloped flower). Remove and discard the "hairy" choke, then dive into the hidden treasure known as the heart.