Flower vegetables include broccoli, cauliflower and artichoke. FOS and inulin are present in Jerusalem artichoke, burdock, chicory, leeks, onions, and asparagus. Additional ingredients to prepare the dish can include arugula, basil, artichoke, and red wine vinegar. Celery root may be substituted for the artichoke. "Gundelia" is said to taste like something between asparagus and artichoke. The tribes grew maize, tobacco, kidney beans, squash, and Jerusalem artichoke. To cook, the artichoke is boiled or steamed. A cooked, unseasoned artichoke has a delicate flavour. Whoever sold the most bacon and artichoke dishes would win immunity. The taste resembles that of artichoke, a burdock relative. Jerusalem artichoke brandy smells fruity and has a slight nutty-sweet flavour. Artichoke hearts and stems may be used as seasonal ingredients. This includes "H. tuberosus", the Jerusalem artichoke, which produces edible tubers. The Chinese artichoke ("S. affinis"), is grown for its edible tuber. Today, cultivation of the globe artichoke is concentrated in the countries bordering the Mediterranean basin.