Globe artichokes originated in the Mediterranean. The Spanish settlers brought the plant to California in the 1600s, but it did not become widely grown or used there until the 1920s. Today a full 100 percent of all artichokes grown commercially in the United States are from California.

The artichoke is a perennial in the thistle group of the sunflower (Compositae) family.

The "vegetable" that we eat is actually the plant's flower bud. If allowed to flower, the blossoms measure up to seven inches in diameter and are a beautiful shade of purplish-blue. The size of the bud depends upon where it is located on the plant. The largest artichokes are terminal buds produced at the ends of the long central stems.

Although artichokes are available throughout the year, the peak season is March through May and again to a smaller degree in October. They are an extremely labor-intensive crop, as the harvesting is done entirely by hand. And because artichokes on the same plant mature at different times, the same field will be harvested every seven days during peak season. Labor represents 40 to 60 percent of the growing costs.

The largest - and most of the smallest - artichokes are sold to the fresh market. The medium-sized ones (about one-quarter of the crop) are processed into canned artichoke hearts and bottoms (crowns), or frozen, quartered artichokes.

Nutritionally speaking
One 12-ounce artichoke is a good source of vitamin C, folate and potassium. It's low in sodium and has only 25 calories.

Culinarily speaking
How To Select Artichokes
Choose globes that are dark green, heavy, and have tight leaves. Don't select globes that are dry looking or appear to be turning brown. If the leaves appear too "open" then the choke is past its prime. You can still eat them, but the leaves may be tough. If you are not sure about whether or not to buy an artichoke, squeeze it. You will hear a sqeaky sound if the leaves are still plump and crisp.

To store
Fresh artichokes should be put in a plastic bag, unwashed, and refrigerated. It is best to use them within 4 days of purchase. If you grow your own then cut them right before you cook them

To clean and prepare

1. Tap the choke upside down in the sink. This will remove any critters that may have made this artichoke a home.


2. Rinse the choke under running water.


3. Cut away most of the stem, but do leave about 1 1/2 inches of it, as it is tender and delicious. Pull of and discard the small leaves along the bottom of the choke. Some people whack off the top inch or so of the choke to remove the thistles and to even out the top prior to stuffing the choke. You may also use scissors or a sharp knife to trim away the sharp tips. Prepared artichokes should be placed in a bowl of water with the juice of one or two lemons added until you are ready to cook them. This keeps them from discoloring.

To cook an artichoke, simply steam it over simmering water until tender. For an average-sized artichoke, this will take 35 to 45 minutes. It is done when the leaves come out easily when gently pulled, and the bottom is fork-tender. Turn the freshly-cooked artichokes upside in a colander in a sink so they can drain and cool until comfortable to handle.

To EAT an Artichoke
In this age of fast-food and eating on the run, the artichoke is a refreshing throwback to an earlier era when people sat down and dined instead of inhaling their food. Artichoke eating is a ritual ­ a wonderful example of the process being as important as the product. Or, as some say, " The journey is as important as the destination." At any rate, consider the artichoke a prime example of slow food.

For those of you who are unfamiliar with this vegetable, here are some simple eating instructions: Pull off each leaf, and, holding the pointed end between your fingers, drag the leaf between your teeth. Most of the edible portion is on inside bottom third of the choke leaf. (As you make your way toward the center of the artichoke, you will notice that the leaves furthest in are very tender. Depending on the size and age of the choke, you can often eat this whole cluster of inner leaves.) When you have eaten all the leaves, you will have revealed the choke (above) and the tender heart (below). Use a knife or a spoon to scrape off and discard the choke, then feast happily on the heart.

NOTES:

• Artichokes are commonly served with a dip such as lemon-butter, or mayonnaise.


• When you serve artichokes it's a nice touch to put a bowl on the table for the discarded leaves.