Artichokes are ubiquitous on the Central California coast. Artichokes love the mild, foggy climate. Fields of artichokes in various stages of maturing flank both sides of Highway One on the way to Monterey. Castroville is the official artichoke capital and hosts the annual Castroville Artichoke Food & Wine Festival. While artichokes are available year-round, the...Read More

INGREDIENTS: 6 large artichokes, trimmed to the pale tender leaves, some stem left on if edible 1 cup loose mint leaves, chopped 2 tablespoon mint leaves, sliced into fine chiffonade* 3 cloves of garlic-thinly sliced 2 lemons, sliced (optional) plus 1 lemon cut in half for rubbing the cut surfaces Salt and fresh ground pepper...Read More

Roasting vegetables brings out their natural sweetness and crispy edges add a toothsome quality that makes them extra-delicious with a garlicky aoili. INGREDIENTS: Aioli: 1 cup mayonnaise, such as Best Foods 1 tablespoon extra-virgin olive oil 2 teaspoons chopped fresh oregano 2 garlic cloves, pressed 1 teaspoon fresh lemon juice 1/2 teaspoon finely grated lemon...Read More

Fresh artichokes are available year-round in California, but some claim the “frost-kissed” chokes you find in January and February are the sweetest. However, spring is the official season for artichokes and you’ll find them in abundance at the farmers’ markets. Medium to large artichokes are best for steaming — save the smaller ones for roasting....Read More

INGREDIENTS: Salt Extra virgin olive oil 3 baby artichokes, trimmed and cut into 1/4 inch wedges 1 large shallot, minced Juice from 1 small orange Pinch of dried thyme 1 1/3 lbs. small, ready-made gnocchi (Pensi Pasta recommended) 3/4 cup freshly grated Parmesan cheese METHOD: Bring a large saucepan of salted water to a boil...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