THE ARTICHOKE. 141 



to remain ; and, just as the flowers expand, bend over the 

 stalk so as to allow the rain to run from the buds, as the 

 seeds are often injured by wet weather. In favorable sea- 

 sons, they will ripen in September. According to English 

 authority, little dependence can be placed on seedling plants : 

 many produce small and worthless heads, whilst others pro- 

 duce those of large size and good quality. 



Taking the Crop. The buds or heads, which furnish the 

 scales for which the plant is generally cultivated, should be 

 cut as they attain a suitable size, and before the appearance 

 of the blossom. After the opening of the calyx and the 

 expansion of the flower, the scales become tough and woody 

 and are unfit for the table. For what are called bottoms, 

 the buds are allowed to remain on the plant until they are 

 fully developed. 



Use. The portions of the plant used are the lowest parts 

 of the leaves, or scales, of the calyx ; and also the fleshy 

 receptacles of the flower, freed from the bristles and seed- 

 down. The latter are commonly called the " choke," on 

 account of their disagreeable character when eaten. 



Sometimes, particularly in France, the central leaf-stalk is 

 blanched, and eaten like cardoons. The bottom, which is 

 the top of the receptacles, is fried in paste, and enters largely 

 into fricassees and ragouts. They are sometimes pickled, 

 and often used in a raw state as a salad. The French also 

 cut them into thin slices ; leaving one of the scales, or calyx 

 leaves, attached, by which the slice is lifted, and dipped in 

 oil and vinegar before using. The English present the head 

 whole, or cut into quarters, upon a dry plate ; the guests 

 picking off the scales one by one, which have a fleshy sub- 

 stance at the base. These are eaten after being dipped in 

 oil and vinegar. 



What is called " artichoke chard " is the tender leaf-stalks 

 blanched, and cooked like cardoons. The Italians and 



