Artichokes are one of California’s signature crops, celebrated for their tender hearts and nutty flavor. While fresh artichokes are available year-round, spring is peak season — when the farmers’ market stalls are brimming with bright green, tightly closed globes that squeak when squeezed. This quick microwave-steaming method is a convenient way to enjoy them in...Read More

This rustic Italian dish, inspired by the classic Carciofi alla Romana, brings out the artichoke’s delicate sweetness with the simplest of ingredients — olive oil, white wine, garlic, and mint. The artichokes are slowly braised until tender, bathed in a fragrant steam that coaxes them into buttery perfection. Beautiful served warm or at room temperature,...Read More

Few things capture the essence of spring quite like tender baby artichokes and just-picked asparagus. When roasted, their natural sweetness deepens, their edges turn crisp and caramelized, and they take on a rich, nutty flavor that’s impossible to resist. Here, the vegetables are paired with a zesty Lemon-Oregano Aioli—a creamy, garlicky sauce infused with fresh...Read More

Artichokes are everywhere along the Central California coast, thriving in the region’s mild, foggy climate. Driving down Highway One toward Monterey, you’ll pass fields of artichokes in every stage of growth. Castroville proudly claims the title of “Artichoke Capital of the World” and hosts the annual Castroville Artichoke Food and Wine Festival. Although artichokes are...Read More

“Artichokes are abundant at our winter markets. This is adapted from a dish that I used to make at Chez Panisse.” ~ Chef Andrew Cohen INGREDIENTS: 4-5 large Yukon Gold potatoes 2 cups thinly sliced artichoke hearts, 3/16ths of an inch (either hearts from large artichokes, or, preferably, sliced little ones) 4 cloves of garlic-peeled...Read More

This is one of the great soups of New Orleans. The original version was the gift of the late Chef Warren LeRuth and is now a staple on nearly every restaurant menu in the city. INGREDIENTS: 1/2 cup butter 2 bunches green onions, chopped 3 stalks celery, chopped 3 cloves garlic, pressed 1 3/4 pounds...Read More

INGREDIENTS: 9 baby artichokes 1/2 cup dry white wine Juice from one lemon 1 clove garlic, minced 1 teaspoon garlic salt 3 tablespoons olive oil 1 cup water Freshly grated Parmesan cheese METHOD: Rinse baby artichokes. Using a sharp knife, trim the artichoke stem, leaving one inch of the stem. Trim one inch of tip...Read More

This is a great Mediterranean-style salad that is delicious and served with seafood,  poultry, or grilled lamb. INGREDIENTS: Olive Vinaigrette 1 cup pitted Nicoise olives (small black olives) 1 cup high-quality extra virgin olive oil 1/2 cup fresh lemon juice 5 basil leaves 1 shallot, chopped 1 anchovy Ground black pepper Salad 1 cup olive...Read More

This is an easy cooking alternative to boiling artichokes. INGREDIENTS: 2 large artichokes, rinsed and trimmed (remove the entire stem) 1 whole lemon, cut in half 4 cloves of garlic, cut into slivers 4 tablespoons olive oil Sea salt to taste 4 sheets of heavy-duty foil wrap METHOD: Preheat oven to 425°F. Squeeze the juice...Read More

Here’s a tasty recipe from the Castroville Artichoke Festival, an annual May event on the Central Coast of California. Fried artichokes are a favorite treat sold at local shops and stands in Castroville. INGREDIENTS: 1 cup fish batter mix 1/4 teaspoon baking powder 1/2 cup water 1/4 cup beer 2 lbs. baby artichokes, prepared and...Read More