Driving down Highway 1 along the coast of California rewards us with some of the most breathtaking creations of Mother Nature, especially traveling through Monterey County in the spring, when the artichoke fields are in full production. This tough thistle is quite attractive. If it weren’t for the buds that we collect, cook and eat, there would be several lovely purple flowers on each plant.
French immigrants first brought artichokes to the United States in the early 1800s as the newcomers settled in the Louisiana Territory, and Samuel de Champlain discovered American Indians growing them in Cape Cod. The Salinas Valley in Monterey County became the first area in California to grow chokes in the early 1920s.
Today virtually 100 percent of all artichokes grown commercially in the United States are grown in California with 75 percent of that acreage in Monterey County. Other growing areas include Santa Cruz, San Mateo, Santa Barbara and Fresno counties. Castroville, a small town with a population of a little more than 5,000 in Monterey, is the self proclaimed “Artichoke Capital of the World” because three fourths of all California artichokes are grown there. Joe Carcione suggested in his book, “The Green Grocer,” that Castroville ought to proclaim itself the “Artichoke Heart of the world.” The misty, fioggy coastal climate is just right for these savory thistles.
Large rounded globe variety artichokes come to the market in the winter and hit heavy in the spring. Minimal quantities of medium-sized conical shaped chokes are harvested from the same plants throughout the summer and peak in the fall.
The artichoke is an offshoot of the sunflower family and a native of the Mediterranean. It is a labor-intensive crop. The fields are maintained in perennial culture for five to 10 years.
The tops of the plants are cut back well below the soil to stimulate the development t of new shoots. They are then transplanted in new fields to grow new plants.
Newer varieties have been developed recently that are annuals and can be grown from seed. One desert grower plants them in late August when it is very hot using transplants from Castroville. The winter chokes are ready for harvest close to the middle of January. Another new variety is Kiss of Burgundy artichokes developed for warm, dry weather. This variety is deep purlple in color and has very thick, meaty leaves, a larger heart and a sweet flavor. It grows well in both warm, climates and in traditional cooler coastal artichoke weather. You won’t find them, in big chain stores, so check the local independent stores along with the farmers markets.

Artichokes are low in sodium and have only 25 calories per serving. They are a great source of potassium, calcium, vitamin C and folic acid and magnesium. The leaves of the choke beneficial phytochemicals some of which ate are antioxidants, and some of which, such as cynarin is a compound that is found to encourage liver bile production that helps the body rid itself of unwanted cholesterol. So globbing your artichoke leaves with mayonnaise is akin to shooting yourself in the foot.

So how do you pick one out and how do you eat this “feathered pineapple” as Curly Howard described it in one of the Three Stooges shorts.
When selecting an artichoke, look for large firm, compact and heavy chokes that are bright in color. Pick them up by the stem. The tops of the leaves have small thorns that can really get under your skin.
Many customers cut themselves short when they put artichokes back on the stand after seeing large thorns. Remember, the larger the thorn, the larger the heart.
Feel the artichoke from the same stem end. Give it a firm but gentle squeeze. It should squeaks with the squeeze. If it is firm and bulbous, it is a fresh hearty choke. If it feels flabby and gives easily, forget it, it’s dried out!
Store artichokes in the refrigerator in a plastic bag or in the vegetable crisper, they should keep for up to a week,

Preparation
I like to cook my artichokes whole, I also like to eat the stem. Paul Lewis was an old produce man that I worked with many artichoke seasons ago at Fry’s Market in Concord California. He taught me to cook and eat the stems of the large and jumbo artichokes. In fact, his wife used to pickle them and call it “Cardoona”- I’m not Italian so I can’t tell you what it means. Cardoon is a sister of the artichoke plant in which the ribs of the plant are eaten so there is some relation. More importantly is that the Cardoona was out of this world!
Boiling artichokes in a pot with about 3 inches of water is one method of cooking. Add lemon juice and herbs if desired. A lot of folks add garlic cloves. It takes about 25 – 40 minutes, depending on size or until petals near the center pull out easily.
Steaming is another way. When they are steamed less water is settled inside and it is easier to use if you are going to puree or use in other recipes that call for artichokes.
I prefer the pressure cooker. It takes about 15 minutes after the thing starts clanking and puffing, to fully cook an artichoke.

Okay I’ve cooked it now how am I going to eat it? Stymie asked the same question in a Little Rascals short. He was playing with the leaves trying to flatten them out and they kept popping back up. As his eyes got big, he asked, “What is this thing?” Spanky answered and said, “It’s an artichoke. You eat it.” As Stymie continued to play with it, he finally gave up and said “It may choke Arty, but it ain’t gonna choke me!”
Well the leaves on a real artichoke won’t pop back up at you. Remove the leaves one a t a time. Take the leaf from the top and put it between your teeth. Pull it out and the flesh of the “choke” is in your mouth giving you a taste sensation beyond imagination! Some folks like to dip ‘em in mayonnaise – not wise! Mayonnaise is full of egg yolks and some brands even have hydrogenated oils (Trans fats). I recommend a product on the market called *“Veganaise” mixed with olive oil, lemon juice, or balsamic vinegar and herbs. Continue to eat the leaves discarding the empty ones until you get to the center. There, you will find some “fuzz.” Remove the fuzz and toss it! DO NOT EAT THE FUZZ! You will find out how a cat feels coughing up a fur ball if you do! Now you have reached the heart, the meatiest part of the choke. This can be eaten right there on the spot or can be used to make a variety of different recipes. You can cut it up and use it in salad or as a pizza topping. It can be used for quiche or pureed and used as a pasta topping or dip.
If you are lucky enough to find the baby artichokes, they can be prepared like the big ones. The only difference is that the fuzz is not developed and is edible. That’s Right! You can eat ‘em like crawfish!

* Veganaise is grape seed oil based and is an egg less and dairy less sandwich spread made by Follow Your Heart with all natural and organic ingredients, the flavor is brilliant.