Unraveling the Mystery: Globe and Jerusalem Are Types of Artichokes

Artichokes are a delightful vegetable that add unique flavor and texture to dishes. However untangling the different types of artichokes can be confusing. The two main varieties are globe artichokes and Jerusalem artichokes which are actually completely different plants!

In this article, we will explore what exactly globe and Jerusalem artichokes are and how to use them in cooking

Globe Artichoke: A Thorny, Edible Flower Bud

The globe artichoke that most people think of when they hear “artichoke” is technically a variety of thistle It grows an edible flower bud that has not yet bloomed

Globe artichokes grow on large, dramatic thistle-like plants up to 6 feet tall with arching grey-green leaves. The edible portion is the immature flower head forming at the tip before it opens into a vibrant purple thistle blossom.

These globes can grow to be quite large, up to 6 inches in diameter. They have layers of petal-like bracts enveloping the tender heart. The entire globe is covered in a pattern of tough, pointy scales.

Globe artichokes have a short fresh season from spring through early fall. Popular globe varieties include Green Globe, Desert Globe, Imperial Star, and Violetto di Provenza.

To eat, the fibrous outer leaves are pulled off to reach the delicate inner heart and base. The heart is often prepared by boiling, braising, roasting or stuffing.

Jerusalem Artichoke: A Knobbly Tuber

In contrast, Jerusalem artichokes are root vegetables that grow underground, not an above-ground flower bud.

The Jerusalem artichoke plant is actually a species of sunflower, with bright yellow blossoms. Their name derives from the Italian word for sunflower, girasole.

These tuberous sunflower roots grow in potato-like clusters. Jerusalem artichoke tubers have brown, bumpy skin covering creamy white flesh with a nutty sweet flavor reminiscent of artichoke hearts.

The knobbly tubers can be eaten raw or cooked. They have an earthier, more rustic taste than the refined globe artichoke flower. Jerusalem artichokes peak in winter and store well, making them perfect for hearty baked or mashed dishes.

Growing Conditions

Both types will flourish with ample sunshine and fertile soil. Globes prefer cooler coastal regions while Jerusalem artichokes tolerate cold, often growing as hardy perennials.

Plant globe artichoke roots or suckers in early spring. Jerusalem artichokes can be planted from tubers or shoots in late winter.

Culinary Uses

When cooking, globes and Jerusalem artichokes can’t be used interchangeably. Their distinct textures and flavors demand different approaches.

• Globes are often braised, stuffed, sautéed, or added to pasta or dips after boiling. Heart meat is prized.

• Jerusalem tubers can be roasted, mashed, boiled in stews, or shredded raw onto salads. The entire tuber is edible.

Nutrition

Both provide fiber, minerals like potassium and iron, and antioxidants like vitamin C.

• Globe artichokes are higher in fiber and vitamin C. Serving size is around 120g.

• Jerusalem artichokes excel in iron, containing 28% DV per 150g serving. They are lower calorie and higher carb.

Final Thoughts

Hopefully this clears up the differences between the two main artichoke varieties. Globes are thistle flower buds while Jerusalem are sunflower tubers. Both make tasty, nutrient-rich additions to a vegetable garden.

With their unique textures and earthy, nutty flavors, artichokes give creative cooks lots of possibilities. Add these versatile plants to your kitchen repertoire and enjoy unveiling their distinct qualities!