The artichoke is an edible flower bud from a thistle-family plant (Cynara cardunculus var. scolymus), used across Mediterranean and other cuisines for centuries. It is believed to have been cultivated since ancient Greek and Roman times, and today is grown mainly in Mediterranean climates, with Italy, Spain, and the United States (chiefly California) among the largest producers.
Artichokes are braised, grilled, or stuffed in Italian cuisine (as in carciofi alla romana), used in salads, tarts, and gratins in French cooking, served as a dip or spread in Middle Eastern meze, and paired with cured ham or added to stews and rice dishes in Spain. The tender heart, at the base of the leaves, is the most prized part, with a creamy texture that contrasts with the tougher outer leaves. Artichokes pair well with lemon, garlic, herbs such as thyme and rosemary, and cheeses such as Parmesan, Pecorino, and goat cheese, and go well with chicken, seafood, and cured meats.