Ingredient Title Chef Category

A thistle you can learn to love

The artichoke plant is a member of the thistle family that blew across the water from Africa and landed in Italy where it grew into one of the favorite foods of the hungry Italians.

The Italians blew into California and brought their prickly friend with them. The artichokes loved the sandy soil and near desert weather conditions and became so popular that some of the people began making soups and breads and all kinds of things that the North Africans and Italians had probably never imagined.

Artichokes come in several sizes--baby, giant and jumbo--and are usually from the same plant. Large artichokes grow at the top, where they find more sunlight; the smallest are found at the shady bottom.

The leaves, called bracts, are tightly closed. As they age and begin to open--caused by the build up of "meat" at the base of each bract--they grow a bit tougher. The leaves should be smooth and fleshy, without withering or brown spots. In your hand each artichoke should feel heavy for its size.

Artichokes are in season now and they will in season again in the fall. But California farmers can stagger their plantings so that they are available from March through November. They are less expensive when they are "in season," of course.

Always store artichokes in plastic bags in the refrigerator. You can extend the life a few days by moistening the tops of the leaves before storing.

How to prepare large artichokes:

1. Cut off the top third of the vegetable. They are tough so use a large sharp knife or cut with scissors.

2. Peel the base and cut off the stem leaving only the bottom half-inch.

3. With scissors cut off the sharp pointed end of each leaf.

4. Artichokes can be steamed, roasted or grilled.

5. Enjoy by pulling off each bract one by one and dipping the fat end into mayonnaise or any dressing of your choice, then pulling the bract through your teeth to remove the "meat" from the fiber in the leaf is the simplest way to enjoy them.

6. When you reach the choke (the fuzzy center) scrape it out with a melon baler or a spoon (a grapefruit spoon is perfect for the task). The base of the vegetable is called the heart and this is where the most meat is found. This you can cut into pieces and dip into the dressing of your choice.

7. To remove the choke before cooking, cut artichoke in half and scrape it out. The hearts can be lightly steamed and used in salads or sautéed as a spring vegetable or used in soups or breads.

Grilled Artichokes with Green Olive Dip

Artichokes can be cooked on a grill or broiled in the oven. This is an easy and tasty dip.

Grilled Artichokes

6 artichokes
1 tablespoon plus 1/4 teaspoon salt
1 lemon's juice
3 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon pepper

Green Olive Dip

1/2 cup chopped parsley
5 tablespoons extra-virgin olive oil
2 tablespoons chopped green olives
1 tablespoon drained capers
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt

Grilled Artichokes: Slice tops from artichokes then pull off small leaves, trim stems, and snip off thorny tips. In a large pot, bring 2 inches of water to a boil. Add 1 tablespoon salt, the juice of 1 lemon, and artichokes; cover and steam until artichoke bottoms are easily pierced, 20 to 40 minutes. Turn artichokes upside-down on paper towels to drain. When cool cut each in half lengthwise and scrape out fuzzy center (the choke). In a bowl combine garlic, olive oil, lemon juice, 1/4 teaspoon salt and pepper. Brush artichokes with mixture and set, cut side down, on a grill over medium heat. Grill, turning once, until lightly browned, about 10 minutes.

Green Olive Dip: In a blender or small processor, whirl all of the ingredients until chunky. Makes about half a cup.

Artichoke Soup

Only the hearts are used. Tear off the leaves and steam them separately to be enjoyed hot or cold with Green Olive Dip or Mayonnaise seasoned with chili, cayenne and lemon.

6 artichoke hearts (without chokes or bracts)
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon salt
3 tablespoons butter
1 medium yellow onion, chopped
2 tablespoons all-purpose flour
6 cups chicken broth
3 tablespoons heavy cream
Salt and pepper, to taste

Trim leaves, stems and chokes from artichokes. Drop the hearts into a bowl of ice water with lemon juice and olive oil. Bring a large pot of water to a boil and add salt. Drain hearts and add to boiling water; cook until tender when pierced with a fork. Drain. In a pan over medium-high heat, melt butter. Add onion and stir until golden. Remove from heat and with a whip stir in flour. When there are no lumps return to heat and cook, stirring often to prevent lumping. In 5 minutes stir in chicken broth and when smooth add artichoke hearts; stir until thickened, 15 to 20 minutes. Whirl mixture in blender or processor until smooth. Return to pan and heat through. Add whipping cream and season to taste. Garnish with herbed croutons or with chopped chervil or parsley or cilantro. Makes 6 to 8 servings.

People with a few thorns are often more interesting than smoothies, perhaps this is true of the vegetable kingdom, as well?

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