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San Martin

The artichoke is a large plant that boasts a dazzling thistle flower with narrow purple petals. Considered a delicacy by many, the plant is grown almost exclusively in Monterey and Santa Clara counties. Artichoke season begins around late February or early March and tapers off in the summer. 

Choose artichokes that have tightly packed leaves, are heavy for their size and squeak when you squeeze them. Look for a thick, firm stem, which signifies a meaty heart. Artichokes are a hearty crop and can be kept in the crisper drawer of the refrigerator for up to seven days.

Cooking and eating artichokes requires patience. A sharp thorn resides at the tip of each leaf, and a fuzzy choke sits over the heart, both of which need to be removed. Once trimmed and cut, they should be dropped into water with lemon juice to keep from turning brown. You can boil, grill, braise or stuff and bake artichokes. But the easiest way to cook them is to steam them and serve them with a dipping sauce—melted butter, aioli or even a salsa verde.