At one time all I knew about artichokes or "chokes" as the experts call them was what I learned from an "Our Gang" movie. The kids were playing hungry street urchins who were going house to house begging for food. A woman gave them an artichoke. Stimey and one of the other kids kept folding down the leaves to reveal…….nothing. They could not figure out what they were supposed to do with this thing. So that was that until I moved to California back in the 80's and had artichoke hearts on a salad, and I fell in love with the "nothing" veggie from that "Our Gang" movie.

First cultivated in the Mediterranean the artichoke was introduced to the United States by the Italians. It really took hold in the coastal regions of California, especially around Castroville in Monterey County. Almost all "chokes" grown in the United States come from California. The Green Globe is the most popular; it has thorns and a touch of purple. The flavor has been described as somewhat "nutty". It is a member of the thistle family; each artichoke is actually an immature flower bud. One plant can produce as many as 30 artichokes.

When shopping look for plump, heavy globes, compact scales (leaves) and bright green in color, bronze tips are okay. When the leaves are bent back they will snap, this is a fresh "choke". A certain amount of brown discoloration is okay, this indicates frost and actually causes the artichoke to ripen slower thus enhancing the flavor. Do not buy if the stems and leaves are brown and shriveled. Baby artichokes are supposed to be completely edible.

Keep in the refrigerator in a plastic bag up to one week. Do not wash.

Preparation: Use only stainless steel scissors or knives to cut the "choke". Carbon steel darkens the cut edges. Do not use aluminum or cast iron cookware as it will darken and alter the flavor, use instead stainless steel, enamel or copper cookware.

Cooking the artichoke: One artichoke for each person. Remove any discolored leaves and the small leaves at the base. Trim the stem even with the base of the artichoke. Slice 1 inch off of the top of the artichoke, discard in the trash can, do not put in garbage disposal, it doesn't go down. Snip off the points on the remaining leaves with a stainless steel scissors, trash can for these too. Rinse well. Rub each cut edge with lemon or vinegar, this prevents discoloration.

When cooking the artichokes you need to put them in a kettle large enough to accommodate them but so they fit snug. The leaves will spread (open) while cooking. You can take string and tie them up so this doesn't happen if you are just cooking one or two chokes. So in the kettle bring about 3 inches of water to a boil, add the artichokes, cover and cook for about 35 to 45 minutes or until the base can be pierced easily with a fork. Add more boiling water if necessary, keep a close eye on the water, don't let it boil away, it will ruin your artichokes.
When done remove carefully from the water and drain upside down to get all the water out.

To serve and to eat: The edible part of the artichoke is near the base of the leaves and at the very center. It can be served hot or cold. Open each artichoke, like a flower. Each leaf at its base is edible. To eat dip base of leaf into sauce, then turn over meat side down, draw between teeth thus scraping off the meaty part. Small light colored leaves cover the "choke" which is the fuzzy center, remove these leaves. With a knife and fork slice off the fuzzy choke. Under this is the heart of the artichoke and the very best and tasty part. When you do this you have arrived, the secret of the prickly artichoke.

Here are some dips that make artichokes a habit:

Cheesy Clam Dip for Artichokes

Herbed Mayonnaise Dip for Artichokes

Honey Mustard Dip for Artichokes

When buying these junior artichokes look for the same qualities as you would a full sized "choke".

Preparation: Snap off the green outer leaves at the base. If you bend them back they should just snap off. Continue doing this until you reach leaves that are half pale green and half yellow.

Use a stainless steel knife to cut off the tip where the green meets the yellow.
Cut the stem level with the base and remove any green leaves. These leaves are very tough; they don't even go down the garbage disposal. Cut in halves or quarters, remove any purple leaves, nip them out with the tip of your knife, they are tough like the green leaves. Place each choke in a bowl of lemon juice, this keeps them from turning color, they get dark.

Cooking: The whole baby artichoke can be eaten.

This is actually not an artichoke but is related to the sunflower and the plant looks like one. It is native to the United States from Maine to the Dakotas and down to Florida. It looks like a very lumpy potato and has a slightly nutty flavor when cooked.

When buying them look for firm tubers without wrinkles or mold. The color goes from dark to a light brown.

Preparation: Do not peel as the skin adds to the flavor. To store in the refrigerator dip in lemon juice then place in a plastic bag up to 4 to 5 days.

To Cook: Slice to deep fry or sauté in olive oil. Can be used for dipping or in vegetable marinades.

For more information on artichokes see www.artichokes.org

Thai Dip for Artichokes