ARTICHOKE (FRENCH) 



9 



almost continuously. It is sent in large quantities to the Central 

 Market in Paris during the winter and in the beginning of 

 spring. 



Black English Artichoke.— A very distinct kind, with nume- 

 rous heads of medium size, nearly round and quite flat-topped, of a 

 handsome dark violet colour. 



Roscoff Artichoke. — A very tall plant ; heads egg-shaped, of 

 a rather pale green colour ; scales spiny. 



Oblong St. Laud Artichoke. — Heads large, elongated ; scales 

 loosely overlapping each other at the base, and much more 

 closely set at the top, scarcely emarginate, with a small spine at 

 the point. 



Sweet Artichoke of Genoa.— A rather tender plant ; heads 

 pale green, elongated, spiny. The flesh of the receptacle is yellow, 

 sweet, and very delicate in flavour. 



Purple Provence Artichoke.— A rather low-growing plant, 

 with swollen short and blunt heads, of rather deep violet 

 when young and becoming green as they mature. A very 

 productive variety, but only in spring, and somewhat impatient 

 of cold. 



Violet Quarantain Artichoke of Camargue. — Plant of medium 

 height ; heads rather small ; scales round, erect, of a violet-tinged 

 green colour. An early variety. 



Violet St. Laud Artichoke.— Heads of medium size; scales 

 green on the exposed parts, but violet on the parts covered by 

 other scales, and also on 

 the tips. 



Florence Artichoke. — 

 Heads very numerous, 

 elongated, pointed, of an 

 intense violet colour. This 

 variety is very much grown 

 in the neighbourhood of 

 Florence. The heads, 

 gathered when young and 

 tender, are generally boiled 

 and eaten entire. 



Purple Venice Arti- 

 choke. — Heads of medium 

 size, long, conical, dark 

 purple, especially when 

 young ; scales fleshy and 



delicate in flavour ; tinged with salmon-yellow on the .part not 

 exposed to the light. Hardy, but not very productive. 



Purple Venice Artichoke. 



