While much of the country won't see artichokes at farmers' markets for awhile, California residents are lucky to have the pine-cone shaped perennials in season now. Artichokes are available all year on the West Coast, but they peak from March to May and again in October. Originating in the Mediterranean, an overwhelming majority of artichokes grown in the United States are from California. The plants are actually the buds of thistles, which are in the sunflower family.
One way to eat artichokes is to pull off petals one by one, slip the tender ends in sauce or butter and scrape at the soft mass of the leaves with your teeth. Take out the choke (the fuzzy fronds) with a melon baller or spoon and finish off the artichoke heart. Try artichokes cold or hot, boiled or braised.
- How to Trim an Artichoke
- Braised Artichoke With Parsley and Fried Capers
- Cook The Book: Lamb Ragu With Artichokes, Oven-Roasted Tomatoes, and Basil
- Mediterranean Flavors: Spinach and Artichoke Dip
- Dinner Tonight: Alton Brown's Baked Oysters With Artichoke and Panko Crumbs
- Artichokes With Lemon Butter
- French In A Flash: Red Pepper Caviar In Chilled Artichokes
What's your favorite way to eat artichokes?
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.