Spanish settlers introduced artichokes to California in the early 1900s. This thistle has adapted so well to the state’s cold, wet coastal regions that 99% of the artichokes sold in the United States are now grown in California. Home to Monterey County’s Artichoke Trail, Castroville produces nearly two-thirds of the world’s artichokes. Castroville, known as the “Artichoke Capital of the World,” will host its annual Artichoke Festival on June 8th and 9th, 2024.
What is an artichoke? These are cultivars of cardoon, a member of the thistle family, explains the Center for Sustainable Foods. We harvest and eat artichoke buds before the flowers develop, but if you wait for the buds to open, you’ll see the bristly periwinkle bloom.
Artichokes are in season in spring and are at their peak from March to May. Here’s a handy video from Epicurious that explains how to clean and cut artichokes. It’s not harsh. But if you don’t want to use fresh artichokes, Evan Kleiman recommends frozen, marinated artichoke hearts. We’re also fans of simple canned foods filled with water and salt.
Carciofi alla Giudia is one of Evan Kleiman’s favorite ways to eat artichokes. Photo credit: Evan Clayman
Evan Kleiman’s “Carciofi alla Giudia”
These fried artichokes are an iconic dish of Rome’s Jewish community. They manage to combine several contradictory elements into his one simple dish. Meaty and vegetal, crisp and rich, delicate and sharp (from the drizzle of lemon juice). get the recipe
Grilled artichoke with umami butter
Chef Brooke Williamson served this dish at The Tripel restaurant in Playa del Rey before it closed. She steams the artichokes in acidic water and grills them until charred. Before serving, she stir-fries a few tablespoons of her homemade “umami butter” with the radish and piles it on top of the grilled artichokes. You can try her cooking at Playa Provisions. get the recipe
Artichoke braised with prosciutto and cream
former LA Times Food editor Russ Parsons loves this rich, creamy artichoke arrangement. get the recipe
When thinking about cooking artichokes, don’t forget about the stems. Photo credit: Evan Clayman
artichoke stem salad
Not just leaves! Peeled artichoke stems are sweet, crunchy, and amazing. It’s delicious when combined with parmesan cheese and olive oil. For this salad, be sure to use high-quality Parmigiano-Reggiano from Italy. You can buy cheese already grated, or you can get small chunks and grate it yourself with a vegetable peeler. Calculate on average one stem per person. get the recipe
Marinated anchovies and Greek stew with artichokes
This recipe comes from Providence chef and owner Michael Cimarusti. He suggests making anchovy ceviche by tossing the anchovies in a little oil, topping with white vinegar or citrus, and adding cilantro, onion, and any other spices you like. When you marinate anchovies, the acid will cook the fish. As soon as the fish starts to fall apart, it’s ready to eat. Look for horse mackerel. It is one of the most flavorful fish in the ocean. get the recipe
Artichokes arrive in the spring and are at their peak from March to May. Photo credit: Evan Clayman
Evan Kleiman’s Baby Artichokes, Roman Style
“Roman-style artichokes are one of those dishes that symbolizes that spring has finally arrived,” writes Evan Kleiman. “Whether made with large globular artichokes, small purple Italian varieties, or baby artichokes, the basic technique of simmering the vegetables in about equal parts water, olive oil, and herbs is a classic Roman appetizer. Or the first course. It’s even better eaten at room temperature than piping hot from the pot. ” get the recipe
artichoke varigor
Chef Tony Esnault of Michelin-starred French restaurant Knife Pleats in Costa Mesa shows us how to make French artichokes. Contains white wine, fresh herbs, lemon, carrots and onions. get the recipe
Small macaroni with ricotta cheese and artichokes
Clifford A. Wright, Author Bake until bubbly: The ultimate casserole cookbookHere’s this bubbly recipe for making artichokes using pasta and ricotta cheese. get the recipe
