Artichokes

Artichokes are of two kinds: The French or Green Globe Artichokes, which have large scaly heads, like the cones of a pine, and the Jerusalem Artichokes. The latter are little esteemed by the fastidious, the preference being always given to the former, which is a more delicate and tender variety, and popular favorite. In Louisiana the Jerusalem Artichoke is cultivated principally for its tubers, which are very valuable for stock and hog feeding, owing to their fattening properties. But, if boiled or made into a puree, these Artichokes will be found not only a pleasant, but most nutritious food. French Artichokes may be boiled, stuffed or fried.