The Artful Artichoke.

The quintessential vegetable, the artichoke is actually a member of the thistle family. Left alone, an unpicked artichoke will blossom into a stunning purple flower but the real beauty lies at the base of the flower bud – the heart. The thick edible scales and bottom parts of the immature flour heads are a culinary delicacy.

The artichoke grows wild in the south of Europe and is cultivated in the United States, mostly in parts of California like Monterey Bay where the cool, moist mornings and warm, sunny afternoons provide the perfect growing conditions.

Artichokes are available throughout the year but the peak seasons are spring (March through May) and September through December. Look for dark green artichokes that are firm and heavy and have “tight’ leaves. If the leaves appear too open the choke is past its prime. Fresh artichokes should be put in a plastic bag, unwashed, and then refrigerated in the crisper drawer and it’s is best to use them within 4-5 days of purchase.

Cooking tip: To keep artichokes from turning brown while steaming, place lemon juice in the water!

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