Petals And Hearts
Globe artichokes are commonly found at farmers’ markets during the next few months, along with a few elongated, purple varieties. Baby artichokes are a bit of a specialty, but not a specific variety – they are the small, young artichokes harvested from the lower shaded branches of the plant.
California is synonymous with artichoke production. Virtually 100% of all artichokes grown commercially in the U.S. are grown in California and 75% of that total comes from Monterey County. Castroville (located in Monterey County) is the self-proclaimed “Artichoke Center of the World.”
Artichokes are an extremely labor-intensive crop, since all harvesting is done by hand and accounts for 40% to 60% of the growing costs. Since artichokes on the same plant mature at different times, the same field is harvested approximately every seven days during peak season.
Choose those that are heavy for their size with an even olive green color and plump with tightly packed leaves (called bracts). I find those that give a little “squeak” when squeezed are the freshest.
At maturity, the silver-green, fountain shaped artichoke plant is three to four feet high and five to six feet across, bearing large-to-dwarf flower “buds” or artichokes.
The largest ones, called terminal buds, form at the top of the main, thick stalk and the dwarf or baby buds are on the lower portion. The size of the artichoke varies according to variety and location on the plant, but does not indicate quality. All artichokes offer a unique nutty, earthy flavor.
Artichokes may be served hot or cold, whole, stuffed or sliced. Artichoke hearts are a tasty addition to salads or pizza or used as an appetizer.
Preparing and cooking an artichoke
Just as artichokes are labor intensive in picking, they are time consuming in preparing, except baby artichokes – which require little preparation since they have not yet develop the fuzzy “choke” at the center. They may be cooked and eaten whole after only trimming off the tough outer green leaves.
Rinse medium-to-large sized artichoke and cut off stem and top third of the bud using a sharp, stainless steel knife. Remove and discard outer tough leaves. Stand artichoke in a pot of boiling water with two tablespoons lemon juice. Cover and simmer 25 to 40 minutes depending on size or until base is easily pierced with a knife. Drain and place upside down on paper towels.
Pull off each petal, scoop up a bit of dip (recipes below) and pull it through your teeth to remove the soft, pulpy portion. Discard remaining petal. Once all petals are removed, spoon out fuzzy choke at base and discard. The remaining heart of the artichoke is delicious, cream and entirely edible.
Dill Dip
Mix:
1/3 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1–2 teaspoons chopped dill
½ teaspoon garlic salt
Tangy Dip
Mix:
½ cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
Garlic powder and black pepper to taste
Curry Dip
Mix:
½ cup mayonnaise or Greek yogurt
2 teaspoons curry powder
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. For more information, visit cccfm.org, Facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.
In season now are California-grown globe and baby artichokes that you can find at farmers’ markets. Choose heavy, tight leaves that “squeak” for peak freshness and enjoy their nutty flavor steamed, stuffed or sliced into salads and pizza.