Artichokes are from the thistle family. The peak season for harvesting artichokes is spring but they grow throughout summer to peak again in mid-fall. Almost all the artichokes in the US are grown in Monterey County in California. In Europe, they are grown primarily in the Mediterranean countries Italy, Spain, and France—though Italy has the highest production.
Artichoke preparation
The artichoke’s heart is the most interesting culinary part. It is often prepared simply steamed as a whole flower head including the leaves and stem and then eaten table side by plucking each leaf of the center and then plunging them one by one into a vinaigrette or a creamy dip. Artichokes are decorative when in bloom with their large, blossoming purple head and hence often used as flower centerpieces.
In fall during cold nights the artichokes leaves may discolor because of frostbite. Don't be discouraged by the look, it is still a good-eating artichoke, if not better compared to sun-kissed artichokes, so don't shy away from dark leaves.
Fun fact: Marilyn Monroe was crowned the first artichoke queen in her younger years.
Good to know: One large artichoke heart has more fiber then one cup of prunes.
Fresh artichokes can be a revelation and they’re always special when served at dinner parties. The following recipe is a simple way to prep them and it takes ingredients that most home kitchen have in stock.
Steamed artichokes
(recipe makes four appetizer portions)
4 jumbo-sized artichokes
1/4 cup apple cider vinegar
1 lemon, cut in half with the juice squeezed out
1 tablespoon salt
10 black pepper grindings
2 quarts hot water
1) With a serrated bread knife cut stems off. Leave 2 inches of the stem attached to the artichoke head.
2) In a gallon-sized pot combine all ingredients and cover.
3) On high heat bring to a boil then turn to low heat, then cook the artichokes for 25 minutes. To test doneness the bottom leaves should be able to be plucked out easily. If not, cook for 5 minutes longer.
4) With a skimmer transfer the artichokes to a plate. Eat them still warm.
I also really enjoy the following dip. It’s a nice change to heavy mayonnaise, which is traditionally served with artichokes.
Tofu & Spinach Dip
(recipe makes about 1 cup)
2 cups baby spinach
7 oz soft tofu
1 teaspoon sea salt
10 turns back pepper from the mill
1 lemon, juiced
2 tablespoons extra virgin olive oil
1 teaspoon maple syrup or agave
1) Heat a quart-sized pot on high heat then add spinach and 1 tablespoon of water. Cover with a lid and cook for one minute. With a spoon, transfer spinach to a kitchen paper towel-lined plate. Cool the spinach for 1 minute then press water out of it.
2) In a kitchen blender combine spinach, tofu, salt, pepper, oil and syrup or agave then process for 1 minute. The dip should have a thick, smooth texture similar to mayonnaise, if not add 1-2 tablespoons of cold water. Adjust seasoning with salt and black pepper.
Chef's tip: For a scrumptious version of the dip recipe add 1/2 cup toasted walnuts.
