            Recipes > Ingredient Archive > Artichokes  Why Choose Organic? Choose organic artichokes whenever possible to help keep synthetic chemicals out of your diet. Organic produce is grown without synthetic pesticides or fertilizers, using methods that build healthy soil and protect our air and water. Not only is it better for the environment — we think organic tastes better, too!
• Baja Artichoke Dip Artichokes, an edible thistle in the sunflower family, flourish in the cool and foggy coastal climate of central California. Introduced to the area in the 1880s by Italian immigrants, virtually 100% of the US crop is grown in California — and the Monterey Peninsula, home to Earthbound Farm, is at the heart of the industry. Peak season runs from February through May. Artichokes are the edible flower buds of a very large bush with extravagant silver-green leaves. Although there are more than 50 varieties grown around the world, most artichokes sold commercially in the US are green or purple. Despite the color variation, there’s no difference in flavor.  Selecting Artichokes Look for:
A slight discoloration on the leaves is a sign of frost damage known as “winter’s kiss”; it doesn’t affect the artichoke’s quality, and growers claim these specimens are actually sweeter. If you don’t eat your artichokes right away, you can put them in a plastic bag, unwashed, and store them in the refrigerator up to 4 days. Mature artichokes have four parts: the stem, the overlapping leaves, inedible hairy choke, and the heart (often called the bottom). The terms can be confusing: heart and bottom often refers to the same part, and bottoms are also sometimes called crowns. The heart is part of the base of the artichoke, including the thin, pale leaves attached to it. The bottom is the entire fleshy base without the leaves, the most prized (and succulent) part of the artichoke. Cooking with fresh artichokes may seem daunting, but it’s really quite straightforward. The simplest way to cook artichokes is to steam them whole. To eat, pull off the leaves, one by one, dip them into melted butter or aioli, and then scrape the soft flesh (or “meat”) from the inside of each leaf by drawing it between your teeth. Once you’ve removed all the leaves, you’ll arrive at the heart of the bud. Scrape off the hairy choke to reveal a hidden taste treasure, the completely edible bottom — your reward for the work of foraging through the leaves! This is finger food at its best. If a recipe calls for artichoke bottoms only, you need to remove the leaves and choke before cooking. It’s worth the effort; the bottoms make an attractive receptacle or “cup” for first courses, and your dinner guests won’t have to do any work to enjoy this delicious vegetable. The stems are actually an extension of the tasty bottom, so in most cases you don’t want to discard them; just peel with a vegetable parer to remove the tough skin. Artichokes discolor when they come into contact with air, iron, or aluminum; that’s why recipes tell you to rub trimmed artichokes with the cut side of a lemon or drop them into a bowl of cold water that has been acidulated with the juice of a lemon (or a splash of white vinegar). Baby artichokes are increasingly popular, and if you find them, they’re a snap to prepare. Because of their placement on the stem of the plant, they never reach full size or develop a choke. Look for baby artichokes that are less than 3 inches long. Remove the tough outer leaves, cut off the top third of the buds, trim the stems, and they’re ready to cook or use raw. If you’ve never cooked a fresh artichoke before, delay no longer. Once you’ve gotten the hang of it, you’ll never consider using tasteless canned or frozen artichokes again. Although some effort is necessary to prepare or eat an artichoke, it’s definitely worth doing. As the English writer Jane Grigson put it,
Full of Delicious Nutrition 
Artichokes are one of the healthiest vegetables on the planet.
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