Artichokes were developed from the wild artichoke or cardoon before recorded history. One study suggested they originated in present Armenia. The wild artichoke and cardoons are vigorous thistles (weeds). The immature flower buds were small thorny, and tough.
There many historical accounts …
By the 1900’s, they were regionally commercialized around the Mediterranean and northern France. Italy, Spain, France, Greece, and Turkey had regional varieties or types and were consumed locally in season. South America, specifically Argentina and Chile had large areas growing their own local varieties. The industrial market (artichoke hearts and bottoms in jars, cans, and frozen) was centered mostly in Spain and Italy.
These local varieties were vegetatively grown. Most of them harvested in the early spring and lay fallow in the summer. Northern France (St Pol de Leon- Brittany) had the late spring and early summer. There are Violetto types that produced small often colorful artichokes in late fall. There are many types, and traditionally people would only consume artichokes they new from the local region. For example, the Romanesco type of Rome and southern Italy is red. It was said that would not consume a green artichoke. The Romans have developed several recipes that feature their preferred local type. In the spring they love their Carciofi all Romana.
In the 1920’s, someone imported a variety from Italy and started growing it in Castroville, California. That was the start of the California Green Globe. That artichoke produced all sizes and was used both in fresh and processed. That variety and related clones were also grown in Santa Maria and Lompoc. It may be in limited production today, some might call it “heritage”.
In the 1980’s, viable seeded varieties were commercially grown. The Big Heart was developed by Rusty Jordan from genetic material (seeds) from Joe Principe of the USDA. Joe Principe got his seed from a variety of sources. One was from Bari (Apulia) Italy. During this time substantial research in developing new annuals (seeded) varieties was going on in California, France (north and south), Italy, and Israel. Seeded varieties were developed for North Africa, mostly Egypt.
An aside. Cardoons are related to artichokes. They are used for their leaves which are traditionally dipped in batter and fried. The cardoon is not widely grown. It can be a very vigorous plant with small tough buds (“artichokes”). Some have considered it for biomass growing. American consumers seem to want large green artichokes without prominent spines and more pyramidal shape. Italians seem to want medium to large (though not as big as American tastes) red. The processors have specific wants including green color and no purple in the heart.
