Cultivate to Plate

The artichoke is actually a species of thistle and is available year round in different varieties. Perennial types are round and seasonal annual types are conical shaped. The artichoke is edible right before the plant comes into full bloom. The edible parts of the flower bud are the small portions that are on each bract or petal, and the center part is referred to as the heart of the artichoke. Once the artichoke reaches full bloom it becomes a beautiful flower, but tough and inedible.

The artichoke became California’s official vegetable on April 10th, 2013 by Gavin Newsom, Lieutenant Governor. According to the California Advisory Board, 99.99% of all commercially grown artichokes come from California state.

Artichokes are easy to prepare at home. A simple trim is pretty much all it takes to prepare them for cooking.

Choosing and Storing Artichokes Before Cooking

1. Leaves may be discolored due to frost and frost-bitten leaves are a cosmetic issue only. Look for artichokes that are heavy with a stiff stem. The leaves should be tightly closed and not loose. The stem shouldn’t be soft, limp, or wrinkled. If so, it is an indications of a dried out artichoke.
2. If purchasing organically grown artichokes, look for hiding insects. Shake upside down to dislodge any that are hiding.
3. Once purchased and brought home, store in a plastic bag. Artichokes do not need to be pre-rinsed before storing. Keep them in the vegetable drawer in the refrigerator (or an area in the fridge with high humidity); they will keep for about 2 to 3 days before cooking.

Preparing and Trimming Artichokes

1. Trim the base of the artichoke, but not the entire stem. Once cooked and peeled the stem is a tasty portion of the artichoke.
   Remove the bottom outer row of leaves – these are generally all tough and give little meat.
2. If desired for presentation, trim off about an inch off the top – straight off. The artichokes are ready for cooking.

Boiling Artichokes

1. 1. Place the artichokes in enough water to cover them, and boil for about 35 to 45 minutes, or until the leaves become a little loose and the meat can be easily removed from the outer leaves. Do not over cook them as the entire head will turn to mush.
   2. Drain before serving by turning them upside down.
   3. Serve warm or cold.
   4. Note: The water can be salted if desired, or flavored with a little lemon. This is optional.

Steaming Artichokes

1. Place the artichokes in a steamer insert large enough to hold them.
2. Bring the water to a boil, and add the steamer insert (or place the insert in the pot and add the artichokes after the water has been brought up to a boil).
3. Steam the artichokes for about 20 minutes until tender.
4. Drain by turning the artichokes upside down, and serve warm or cold.

Grilling or Smoking Artichokes

Grilling or smoking cooked artichokes gives a nice barbeque flavor that complements many dipping sauces. Prepare the artichokes for grilling or smoking by cooking in one of the two ways above first, and then draining well.

1. Cut the cooked artichoke in half and remove the soft, fuzzy parts of the artichoke. This is that actual ‘choke’ part and is inedible.
2. Brush all sides with oil and place it on the heated grill. If grilling, turn once during cooking to mark the sides, and serve.
3. If smoking, you don’t need to worry about marking the artichoke with grill marks. Just leave it in the smoker long enough to get a smoky flavor. Remove, and serve.