the ARTICHOAK; a genus of the polygamia aquilis order, belonging to the syngenesia clas of plants. Of this genus there are four species, but only two are cultivated for use.

1. The colynius, or garden artichoak, hath large, thick, perennial roots, crowned by a considerable cluster of large pennatid, erect leaves, two or three feet long. In the middle are upright stalks rising a yard high, on the top of which is a large round scaly head, composed of numerous, oval, calycinal scales, inclosing the florets, fitting on a broad fleshy receptacle, which, with the fleshy base of the scales, is the only eatable part of the plant. The varieties of this species are, (1.) The conical green-headed French artichoak, having the small leaves terminated by spines, a tall stalk, the head somewhat conical, and of a light green colour, with the scales pointed at top, opening and turning outward. (2.) The globular-headed red, Dutch artichoak, artichoak, having leaves without spines, a strong stalk, the head large, globular, a little compressed at top, and of a reddish-green colour; broad obtuse scales emerged at top, growing close, and turning inward. Of these varieties the last is deservedly the most esteemed, both on account of its superiority in size, and the agreeableness of its flavour. Both varieties are perennial in their root: but the leaves and fruit-stem die to the ground in winter, and their roots remaining send up fresh leaves and stems every summer, producing a supply of artichokes for 20 years if required. The flowers and seed of all the plants of this genus are produced in the centre of the head, the scales of which are the proper calyx of the flower, which consists of numerous small bluish florets, succeeded by downy seeds fitting naked on the receptacle.

2. The cardunculus, or cardoon, greatly resembles the artichoke, but is of larger and more regular growth; the leaves being more upright, taller, broader, and more regularly divided; and the stalks of the leaves blanched are the only eatable parts of the plant.

Culture. Both the varieties of the artichoke are propagated by slips or suckers, arising annually from the stool or root of the old plants in spring, which are to be taken from good plants of any present plantation in March, or the beginning of April, and planted in the open quarter of the kitchen-garden, in rows five feet asunder; and they will produce artichokes the same year in autumn. It should, however, be remarked, that though artichokes are of many years duration, the annual produce of their fruit will gradually lessen in the size of the eatable parts after the third or fourth year, so that a fresh plantation should be made every three or four years. The cardoon is a very hardy plant, and prospers in the open quarters of the kitchen-garden. It is propagated by seed sown annually in the full ground, in March; either in a bed for transplantation, or in the place where they are designed to remain. The plants are very large, so must stand at considerable distances from one another. By this means you may have some small temporary crops between the rows, as of lettuce, spinach, endive, cabbage, savoy, or broccoli plants. In the latter end of September, or in October, the cardoons will be grown very large, and their foot-stalks have acquired a thick substance; you must then tie up the leaves of each plant, to admit of earthing them up closely all round for blanching, which will take up six or eight weeks; and thus the plants will come in for use in November and December, and continue all winter.