Artichokes you say?

In a similar vein to Icebluer's quest for coffee substitutes, I have a quest to replicate the foods I love, in beverage. Using a shot of Tuaca, an Italian liquor rumored to have been originally commissioned for Lorenzo the Magnificent of the Medici family, apple cider, and a dollop of whipped cream one can create an apple-pie-like-esque confection. MMMmmmm, very tasty.
200 hundred Chipper points goes to anyone who can tell me what the "special blend of ingredients" are that make Tuaca. One source I found stated "Tuaca is reminiscent of Cynar." Cyar being distilled artichokes. I believe Tuaca too sweet to be made of artichokes. However, now that I know of Cynar,I want to try some. I have an odd fascination with the odd and often counter intuitive provenance of libations. It stared with a New Year's Day party with my mom's friend's husband, who, after a trip to New Zealand, brought back a liqueur that was distilled deer antler velvet. It made me wonder, who ever thought of distilling juniper berries? Who was the genius that looked at wheat, rye, or barely and thought that they could distill into something cold and delicious?