Artichoke - Artichoke (English spelling)
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A perennial plant of the Asteraceae family (APG classification: Asteraceae). Its Japanese name, Chosenazami (Korean thistle), probably means that it is a plant similar to a thistle introduced from a foreign country. Native to the Mediterranean coast, it was originally cultivated for food, but in recent years there has been a demand for it as a cut flower. It is said that the artichoke was developed by further improving cardoon, which was an improved wild thistle from southern Europe. It is currently widely cultivated in France. Its large appearance resembles that of a thistle, and it grows to a height of 2-3 meters. The leaves are large and alternate, deeply pinnately lobed, and the tips of the lobes are prickly. The undersides are densely covered with white, cottony hairs. In early summer, it produces purple flower heads about 15 cm in diameter. The involucre leaf segments are fleshy, ovate-oblong, and thornless. The seeds are slender, 6-7 mm long, grey, and angular. The roots develop into a burdock-like shape. [Hoshikawa Kiyochika January 21, 2022] CultivationPropagation is by division or seedlings. It prefers sunny, well-drained soil. Divide in late autumn or early spring, and plant the seedlings temporarily in early summer. Alternatively, sow seeds in a hotbed in early spring, grow the seedlings, and plant them in early summer. The following year, harvest the buds that appear in early summer just before the petals open. [Hoshikawa Kiyochika January 21, 2022] cookingIt has been used as a vegetable since ancient Greece and Rome, but the oldest record of its cultivation dates back to the 15th century in Italy. It was first introduced to Japan during the Edo period, but did not become popular. It was also cultivated extensively for the occupying forces after World War II, but did not become popular among the general public. Artichokes are a vegetable favored by Westerners, and are one of the most popular foods in their diet. It is strange that the Japanese, who have accepted all aspects of the Western diet, have not accepted artichokes for over 100 years since the Meiji Restoration. It is grown on the Boso Peninsula, Miura Peninsula, Nagano Prefecture, Tokushima Prefecture, Kyushu, and other areas, but production volumes are small. It is imported from the United States, France, and other countries. The flower buds just before blooming are parboiled in water with lemon juice and salt, and while removing the bracts, they are dipped in various sauces and eaten by squeezing the thick part at the base with the teeth, while also cutting up the thalassa (called the bottom). They can also be strained and used as an ingredient in mousses and soups. They are also used in gratins, fries and salads. When preparing them, rub the cut surface with lemon to prevent discoloration. In France, they are also eaten raw. [Hoshikawa Kiyochika January 21, 2022] Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend |
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キク科（APG分類：キク科）の多年草。和名チョウセンアザミ（朝鮮薊）は、異国から渡来したアザミに似た植物というほどの意味であろう。地中海沿岸原産で、もとは食用として栽培されてきたが、近年切り花としての需要も多い。南ヨーロッパの野生アザミが改良されたカルドンをさらに改良してアーティチョークが生じたといわれる。現在はフランスで栽培が盛んである。 外形はアザミに似て大形、高さ2～3メートルになる。葉は互生して大きく、羽状に深く裂け、裂片の先は刺(とげ)状になる。裏面には白い綿状の毛が密生する。初夏に直径15センチメートルほどの紫色の頭状花をつける。総包葉片は肉質で卵状長楕円(ちょうだえん)形、刺はない。種子は細長く、長さ6～7ミリメートル、灰色で角張る。根はゴボウ状に発達する。 ［星川清親 2022年1月21日］ 栽培繁殖は株分けまたは実生(みしょう)による。日当り、水はけのよい土地を好む。晩秋や早春に株分け、仮植えした苗を初夏に定植する。あるいは早春に温床で播種(はしゅ)して苗を育て、初夏に定植する。翌年、初夏に出るつぼみを、花弁が開く直前に収穫する。 ［星川清親 2022年1月21日］ 料理古代ギリシア・ローマ時代から野菜として利用されたが、栽培の記録では15世紀のイタリアのものがもっとも古い。日本へは江戸時代に初めて渡来したが普及しなかった。また、第二次世界大戦後も進駐軍用にかなり栽培されたが、一般には普及しなかった。アーティチョークは西欧人が好む野菜で、彼らの食事にもっともポピュラーなものといえる。西欧の食生活をなんでも受け入れた日本人が、文明開化以来100年以上これを受け付けないのは不思議なことである。房総半島や三浦半島、長野県、徳島県、九州などでつくられているが、生産量は少ない。アメリカやフランスなどから輸入している。 開花直前の花蕾(からい)を、姿のまま、レモン汁と塩を加えた湯で下ゆでし、総包葉片をはがしながら、各種のソースをつけて、根元の肉厚の部分を歯でしごいて食べ、花托(かたく)（ボトムとよぶ）も切りながら食べる。また、裏漉(うらご)ししてムースやスープの材料にする。グラタン、フライ、サラダなどにも使う。下ごしらえのときには、変色を防ぐため、切り口をレモンでこする。フランスでは生食もする。 ［星川清親 2022年1月21日］ 出典 小学館 日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について 情報 | 凡例 |
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