Artichoke can be made into herbal tea

Artichoke grows to 1.4–2 m (4.6–6.6 ft) tall, with arching, deeply lobed, silvery, glaucous-green leaves 50–82 cm (20–32 in) long. The flowersdevelop in a large head from an edible bud about 8–15 cm (3.1–5.9 in) diameter with numerous triangular scales; the individual florets are purple. The edible portions of the buds consist primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke” or beard. These are inedible in older, larger flowers.
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Artichokes can be produced from seeds or from vegetative means such asdivision, root cuttings or micropropagation. Though technically perennials that normally produce the edible flower only during the second and subsequent years, certain varieties of artichoke can be grown from seed as annuals, producing a limited harvest at the end of the first growing season, even in regions where the plants are not normally winter-hardy. This means home gardeners in northern regions can attempt to produce a crop without the need to overwinter plants with special treatment or protection. The recently introduced seed cultivar ‘Imperial Star’ has been bred to produce in the first year without such measures. An even newer cultivar, ‘Northern Star’, is said to be able to overwinter in more northerly climates, and readily survives subzero temperatures.
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Herbal tea

Artichokes can also be made into an herbal tea. “Artichoke tea” is produced as a commercial product in the Da Lat region ofVietnam. The flower portion is put into water and consumed as an herbal tea, called alcachofain Mexico. It has a slightly bitter woody taste.

Liqueur

Artichoke is the primary flavor of the 33-proof (16.5%-alcohol) Italian liqueur Cynar produced exclusively by the Campari Group. It can be served over ice as an aperitif or as a cocktail mixed with orange juice, especially popular in Switzerland. It is also used to make a ‘Cin Cyn’, a slightly less-bitter version of the Negroni cocktail, by substituting Cynar in place of Campari.
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