Artichokes: The Amazing Thistle.

I lived 25 years of my life without an artichoke passing over these lips, but one day, my wife suggested I try one. Oh, I had watched others eating them, but to me it just seemed like a big waste of time. Watching people dip each leaf in mayonaise, and then scraping it on their teeth to get the essence of it, I mean, what was the point? But, just to quiet my wife, I decided to give it a go. I thought the flavor of the leaves was okay, but when I reached the heart of the artichoke, removed it, dipped it in Mayo and took a bite...oh my God. That had to be one of life's delicacies. I can't get enough of them now and I can't seem to pass one by.

Luckily for me, I live just 13 miles from Castroville, CA, dubbed "The Artichoke Center Of The World". Artichokes are the town's claim to fame, and most of the artichokes sold commercially, are grown in California. When in season, artichokes are bountiful in this area, and can be found in just about any way you desire (steamed, boiled, roasted, or deep fried). I love it.

Castroville is located 9 miles northwest of Salinas, California, along the famed Pacific Coast Highway (CA SR 1). In that small community, which was founded by Juan Bautista Castro in 1863, the town folk believe in all things artichoke. From the Giant Artichoke restaurant, to the Artichoke Inn motel, even to the city seals on the bus benches, artichokes dominate the scenery there.

Each year, the town holds a festival to commemorate their beloved artichoke. At the Artichoke Festival, you can find artichokes in just about every form imaginable. Some notable people who have been crowned at the Artichoke Festival are Norma Jean Baker (later known as Marilyn Monroe) crowned Artichoke Queen in 1948, and American Idol contestant, William Hung, crowned Artichoke King in 2006.

What is an artichoke?

An artichoke is the edible flower bud of a thistle-like plant in the sunflower family. It is eaten as a vegetable. The artichoke has a slightly nutty flavor. Once the flower matures, the artichoke becomes inedible so the buds are harvested by hand before flowering. One plant can produce up to 30 chokes of different sizes.  The higher up on the stalk a bud grows, the larger it is. Artichokes are native to the Mediterranean.

Selecting the right artichoke:

You should select chokes that are deep green, and those that feel heavy for their size. A tight leaf formation is also a good thing to watch for. A test of freshness is to press the leaves against each other. (That should produce a squeaking sound). Size has very little to do with the flavor.

Artichoke Storage:

Artichokes can be stored unwashed in a plastic bag in the refrigerator for up to a week, although it's best to use fresh artichokes on the day of purchase. Leftovers can be refrigerated up to four days. To freeze cooked artichokes for later use, you can drain completely, wrap tightly in foil and pack in plastic freezer bags or airtight container for 6 to 8 months.

Preparing and cooking artichokes:

Artichokes should first be washed gently under cold water. With a sharp knife, trim about 1 inch off the top of the artichoke. Then, trim the stalk about 1/4" from the bud. If desired, take a pair of scissors and snip off the thorn from each leaf. Spread open the leaves and it's ready to cook.

You can steam, boil, roast, or microwave artichokes, depending on your preference. To boil, place a pot of water on the stove and add salt. Bring to a boil. Add the prepared artichokes. Make sure there's enough water to cover the chokes. Cover the pot and cook for 30 minutes for medium size artichokes or 45 minutes for larger ones. Remove from pot and let cool before serving.

To steam, place a "steaming basket" in a large pot. Add water to just below the basket. Place artichokes in the basket stems up. Cover and bring to a boil.  Let cook of 45 - 60 minutes (depending on the size of the choke). Remove from pot and let cool before serving.