Artichokes are a cool season crop available in the Spring. We eat the flowers of the plant, which are a perennials in the thistle family. Artichokes are native to Southern Europe and thrives in Mediterranean climates like California. The base of each “leaf” of the artichoke is fleshy and edible, though the most prized part in the tender center, or heart.

Caring for Artichokes: Store in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. Enjoy within 4-6 days.

Preparing Artichokes: The simplest way to prepare the artichokes is to steam or boil them whole until fork tender– about 20-35 minutes. Remove the leaves one at a time and use your teeth to remove the delicious flesh at the base of each leaf. For a more genteel serving technique, cut off the stem and top 2/3 of the artichoke and remove the layers of tough outer leaves before cooking. The artichokes can then be cooked on their own and sliced, or added braised in soups. To eat the cooked heart, scoop the “choke” out of the cup of heart once the leaves are removed. The heart can then be eaten whole or prepared into another dish such as dip.

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