Sopes with Sonoma Artichokes Three Ways and Verdolagas Salsa Verde

In this inspired antojito, sopes, lightly fried masa bases, are topped with locally grown artichokes and a pleasantly tart salsa verde made with purslane and tomatillos. Many farmers and home gardeners consider the fast-spreading purslane—verdolaga in Spanish—an invasive weed. But its small, fleshy, mildly acidic leaves are actually quite tasty. If you cannot find purslane, watercress makes a good substitute. You can prep and cook the artichoke hearts a couple of days in advance and refrige