This includes common name, ethinic names, properties and actions, phytochemicals and ethnobotany in various countries. It is grown for the flower heads, which are harvested before they bloom. The plant grows to a height of 3 or 4 feet or more and spreads to cover an area about 6 feet in diameter. A plant sends up seasonal shoots from a permanent crown, the number varies from a single shoot in young plants to as many as 12 or more in plants that are 4 or 5 years old. The most desirable artichokes are compact, plump, heavy in relation to size, somewhat globular, and with large, fresh, fleshy, tightly clinging green leaf scales.
Freshness is indicated by the green color.
Leaf scales on such overmature specimens are tough and woody when cooked and may be undesirably strong in flavor. Seriously discolored artichokes are usually bruised, or lacking in freshness. Bruises may appear as dark off-colored areas at the point of injury. They may also show mold growth. Bruised or seriously discolored artichokes usually turn grayish-black or black when cooked.