Artichokes

Artichokes intimidate most, but they hold a dear place in our hearts. They are members of the thistle family and seem armored against our intrusion by their spiky leaves and fuzzy choke. Beyond this barricade, however, is the taste prize—a sweet and tender heart.

The ancient artichoke has been grown in the Mediterranean basin for centuries, another Italian specialty that merged into French gastronomy when Catherine de Medici took it into the court of the French King Henry II. In America, virtually all of the artichokes are grown in Castroville, “The Artichoke Capital of the World,” along the coast of California. Artichokes are available year-round, but are at their best in late spring.