Is this my artichoke or yours?

Artichokes are one of the world’s monstrosities, according to Pliny, which must in part contribute to its favor as something enjoyed by the decadently wealthy throughout history. Charlemagne ordered them to be planted in his realm; Catherine di Medici re-introduced them to the court table. The globe artichoke, which is now the most commonly eaten variety, is a member of the family known as thistles; those spiky stalked asters are also kin to the sunflower (French girasole) one of whose number gives us the root tuber known as the Jerusalem Artichoke. The globe is generally consumed before the spiny purple flower blooms, the leaves and the hearts being the preferred parts. Usually steamed or blanched, the leaves are often dipped in sauces and the tender insides and bottoms are eaten. The delicate hearts can be eaten many ways: in dips, with pasta, pickled, in salads or any way your heart desires. Low in fat and calories, high in fiber, they are also full of minerals and compounds that remove toxins from the blood to improve the health of many vital organs.
“Remind me to tell you about the time I looked into the heart of an artichoke.” Margo Channing