Artichokes have been a favorite food for over 2000 years, first appearing as a popular aphrodisiac in Ancient Greece and Rome. They grew natively around Italy, but by the year 800, they were being cultivated in Spain and gradually spread to other areas of Europe. Today, nearly all commercial artichokes grown in the US come from California, where they are harvested year-round. There are more than 50 varieties of artichokes, but only a few are commercially grown. The ones in the United States are likely to be round and green Globe artichokes, but some varieties have brown or purple leaves. The small artichokes sold as "baby artichokes" are not a variety of their own, but merely an immature version of larger artichokes.

Artichokes are large flowers on a plant that is a relative of the thistle. The leaves of the flower are tough, but the bottoms of the leaves and the inner portions are edible. The very center of the artichoke is a disk of meat known as the "heart". The heart is where the bulk of the edible portion of the artichoke is and it is the part that is most often used in recipes, though it is protected by bristly, inedible "fuzz" known as "the choke". The plant should be cooked to bring out the smooth, tender texture and the delicate flavor of the flesh. Once cooked, the leaves are plucked off and the meat is nibbled off the bottom of each one, then the "choke" is scooped out and the heart can be eaten. Elise, at Simply Recipes, has published a brilliant, photo-illustrated guide on How to Cook and Eat an Artichoke.

The vegetables are low in calories and high in fiber, potassium and calcium, as well as protein and vitamin C. Though artichokes blend well with many other flavors, the classic way to eat them is whole, dipping each leaf into a sauce as you eat. The first recipe, below, is perfect as a dipping sauce to accompany steamed artichokes and the rest are simply great uses for them. In addition to these recipes, try adding drained, canned hearts to a salad or pasta dish for a change of pace.

• Dip for Artichokes 
• Cheesy Spinach and Artichoke Dip
• Chicken and Artichoke Casserole 
• Artichoke and Yukon Gold Potato Gratin
• Fried Baby Artichokes with Parmesan and Lemon
• Grilled Artichokes

[Photo by Nicole Weston]