Kinara - artichoke
"Kinara" is mentioned in written sources, but also appears in iconography.
Name - Origin
Αγκινάρα.
Functional and symbolic role
The information on the production and consumption of artichoke in Cyprus in ancient times is limited to a mention by Sopater of Paphos and a Roman depiction in the area of Paphos, therefore, the importance of artichoke as an edible plant in the diet of the Cypriots is not clear.
Additional information and bibliography
"Kinara" is mentioned by Athenaeus (2nd - 3rd c. AD) in his work Deipnosophists, as the name of the vegetable-cactus mentioned by Sopater of Paphos (4th c. BC). Text: 'But Sopater of Paphos called it kinaran, like we do' (Athenaeus, Dipnosophistae 2.71a - translation: Hadjioannou 1975). Artichokes are also depicted in the mosaic of the 'Four Seasons' in the 'House of Dionysus' (Nea Paphos, 2nd-3rd c. AD). The artichoke is depicted among other vegetables and corresponds to 'summer' (Michaelides 1992, 24-25). The original surviving pieces of the mosaic are very few; the mosaic that survives today is a restoration (Kondoleon 1995, 88).
Athenaeus, Dipnosophistae 3.119a in: Gulick, C.B. translation (1969) Athenaeus-The Deipnosophists, Loeb Classical Library vol.1. Cambridge: Harvard University Press, 300-301.
Kondoleon C. (1995), Domestic and Divine. Roman Mosaics in the House of Dionysos, Cornell University Press, Ithaca.
Michaelides, D. (1998) 'The Food in Ancient Cyprus' in: Lysaght, P., Food and the Traveller-Migration, Immigration, Tourism and Ethnic group, Intercollege Press, Nicosia.
Michaelides D. (1992), Cypriot Mosaics, Department of Antiquities, Nicosia
Hadjioannou K. (1975), Η Αρχαία Κύπρος εις τας Ελληνικάς Πηγάς, Vol. A-F, Edition of the Archbishopric of Cyprus, Nicosia.
Natassa Charalambous, Argyro Xenophontos
Ψηφιδωτό 'Τεσσάρων Εποχών', Οικία Διόνυσου, Νέα Πάφος, 2ος-3ος αι.μ.Χ. (Michaelides, D. (1992) Cypriot Mosaics, Nicosia: Department of Antiquities, 24)
Λεπτομέρεια από το ψηφιδωτό των 'Τεσσάρων Εποχών'. Οι αγκινάρες απεικονίζονται στη μέση αριστερά (Michaelides, D. (1992) Cypriot Mosaics, Nicosia: Department of Antiquities, 24).
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…
Traditional Recipes
Cardoons boiled with beans
Cardoons thrive in winter. In the past, at this time of the year, this dish was prepared regularly, sometimes even once a week.
Traditional Recipes
Cardoons yahni with lamb
The taste of the cardoon is reminiscent of artichoke. In this dish, they combine well with lamb, potatoes and the rich taste of tomato sauce.
Traditional Recipes
Peas with artichokes
A yahni dish with peas and artichokes that are fried and then cooked in tomato sauce.
Traditional Recipes
Peas with koupepia and artichokes
A yahni dish with peas, artichokes, carrots and koupepia - stuffed vine leaves cooked in tomato sauce.
Traditional Recipes
Potatoes with artichokes
Potatoes and artichokes are baked together with onions in the oven with olive oil and lemon.
Traditional Recipes
Rice with green almonds and wild artichokes
A seasonal dish, prepared when green almonds and wild artichokes are available.