Without engaging to examine all the hypotheses of commentators and ancient botanists on this subject, I shall take notice of one conjecture, which, upon mature consideration, appears to have some probability. Clusius614 is of opinion that the plant called by the botanists of the seventeenth century Carduus chrysanthemus, and by those of the present age Scolymus hispanicus, the golden thistle, is the scolymus of Theophrastus; because its leaves, beset with white prickles, and its pulpy, sweet, milky roots are eaten, and excel in taste all roots whatever, even those of skirret; and because it was collected and sold in Spain, Italy, and Greece. But what has principally attracted my attention to this conjecture, is the account of Bellon615, that this plant in Crete or Candia is called still by the Greeks there ascolymbros. This name seems to have arisen from scolymos; and besides Stapel616 found in an old glossary the word ascolymbros. I am likewise convinced that, as Tournefort617 has said, the botany of the ancients would be much illustrated and rendered more certain, were the names used by the modern Greeks known. It is certain that many old names have been preserved till the present time with little variation; but nevertheless I can as little admit the assertion of Clusius as that of Stapel; for Scolymus hispanicus has neither the bottom of the calyx pulpy, nor wool adhering to the seeds, like the scolymus of Theophrastus; and the young roots only can be eaten, because, like those of most plants of the genus of the thistle, they lose their milk when the flower is in bloom; lastly, the leaves retain their power of pricking, even after they have become withered.
The fourth name which, with any kind of probability, has been translated by the word artichoke is cactus. This plant, which, in the time of Theophrastus and Pliny, grew only in Sicily and not in Greece, had broad prickly leaves618; the flower was filled with a kind of wool, which, when eaten inadvertently, was pernicious619; the calyx was prickly: and, besides a long stem, it shot forth branches which crept along the ground620, and which, when the outer rind had been peeled off, were eaten either fresh, or pickled in salt water621. The bottom of the calyx of this plant was likewise used, after it had been freed from its seeds and woolly substance622. It had a great resemblance to the pith of the palm-tree623.
That the cactus was different from the scolymus we are expressly told by Theophrastus; and Pliny also distinguishes them both from each other and from the carduus. Athenæus624 is the only author who says that the cactus and the cinara were the same; but he gives no other proof than a very simple etymology. It must therefore be admitted that the cactus was a species of the thistle kind entirely different from any of the former.
I think I have proved, therefore, that the Greeks and the Romans used the pulpy bottom of the calyx, and the most tender stalks and young shoots of some plants reckoned to belong to the thistle kind, in the same manner as we use artichokes and cardoons; and that the latter were unknown to them. It appears to me probable that the use of these plants, at least in Italy and Europe in general, was in the course of time laid aside and forgotten, and that the artichoke, when it was first brought to Italy from the Levant, was considered as a new species of food. It is undoubtedly certain that our artichoke was first known in that country in the fifteenth century. Hermolaus Barbarus, who died in 1494, relates that this plant was first seen at Venice in a garden in 1473, at which time it was very scarce625. About the year 1466, one of the family of Strozzi brought the first artichokes to Florence from Naples626. Politian, in a letter in which he describes the dishes he found at a grand entertainment in Italy in 1488, among these mentions artichokes627. They were introduced into France in the beginning of the sixteenth century628; and into England in the reign of Henry the Eighth629.
Respecting the origin of the name various conjectures have been formed, none of which, in my opinion, are founded even on probability. Hermolaus Barbarus, Henry Stephen, Ruellius, Heresbach, and others think that artichoke or artichaut, as it is called by the French, and arciocco by the Italians, is derived from the Greek word coccalus, which signifies a fircone, with the Arabic article al prefixed, from which was formed alcocalon, and afterwards the name now used630. This etymology is contradicted by Salmasius631, who denies that coccalus had ever that signification. He remarks also that artichokes were by the Arabs called harsaf, harxaf, or harchiaf; and he seems not disinclined to derive the name from these appellations632. Grotius, Bodæus, and some others, derive it from a Greek word633, which occurs in Alexander Trallianus, and which is supposed to signify our plant; but that word is to be found in this author alone, and in him only once; so that the idea of these critics appears to me very improbable. Frisch affirms, in his dictionary, that our modern name is formed from carduus and scolymus united. Ihre634 considers the first part of the name as the German word erde (the earth), because it is often pronounced erdschoke; but I rather think that the Germans changed the foreign word arti into the word erde, which was known to them, in the same manner as of tartuffolo we have made erdtoffeln635; besides, Ihre leaves the latter part unexplained636. In the seventeenth century the plant was often called Welsch distel (Italian thistle), because the seeds were procured from Italy, and also Strobeldorn, a word undoubtedly derived from strobilus.
Were the original country of the artichoke really known, the etymology of the name, perhaps, might be easily explained. Linnæus says that it grew wild in Narbonne, Italy, and Sicily, and the cardoons in Crete; but, in my opinion, the information respecting the latter has been taken only from the above-quoted passage of Bellon, which is improperly supposed to allude to the artichoke. As far as I know, it was not found upon that island either by Tournefort or any other traveller. Garidel, however, mentions the artichoke under the name given it by Bauhin, cinara sylvestris latifolia, among the plants growing wild in Provence; but later authors assure us that they sought for it there in vain637. I shall here remark that the artichoke is certainly known in Persia; but Tavernier says expressly that it was carried thither, like asparagus, and other European vegetables of the kitchen-garden, by the Carmelite and other monks; and that it was only in later times that it became common638.
FOOTNOTES