Wild artichoke.
Name - Origin
It is a species of wild artichoke (Petrou-Poeitou 2013, entry Καυκαρούα, 56; Kypri 1989, entry καυκαροῦα,η, 469), the fruit of the cardoon plant (Cynara cardunculus) (Kypri 1989, entry καυκαροῦα,η, 469). George Loukas in his Glossary also notes that it is the fruit of the wild artichoke, which was called skolymos by the ancient Greeks and askolymos or gaÏdourágatho (thistle) by modern Greeks. The name kavkarouda denotes also the fruit of the artichoke or cactus; Cypriots used to call its shoots 'kinara' while the rest of the Greeks call it aginára (Kypri 1979 [2002²], entry καυκαροῦδα,η, 213).
Additional information and bibliography
"The big kavkaroudes (from kinara) are best eaten with meat good and the small ones (from asprokavlia) are fried with oil" (Kypri 1979 [2002²], entry καυκαροῦδα,η, 213).
Yangoullis K. G. (2009), Θησαυρός Κυπριακής Διαλέκτου. Ερμηνευτικό, Ετυμολογικό, Φρασεολογικό και Ονοματολογικό Λεξικό της Μεσαιωνικής και Νεότερης Κυπριακής Διαλέκτου, Βιβλιοθήκη Κυπρίων Λαϊκών Ποιητών, 70, Theopress Publications, Nicosia.
Kypri Th. D. (ed.) (1979 [2002²]), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Α΄, Γλωσσάριον Γεωργίου Λουκά, Publications of the Centre for Scientific Research, XLI, Nicosia.
Kypri Th. D. (ed.) (1989), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Γ΄, Γλωσσάριον Ιωάννου Ερωτοκρίτου, Publications of the Centre for Scientific Research, XIV, Nicosia.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Argyro Xenophontos, Tonia Ioakim
Foods
Arkotzinara - cardoon
Agriotzinara is eaten fresh and cooked. Its stems are boiled with legumes, especially beans and black eyed beans. Their artichokes are boiled, fried with eggs or cooked with meat and potatoes in a…
