We grow our artichokes on raised beds covered
with a special blue plastic (mulch) to increase
the soil temperature. Artichokes are pesticide free.
Each plant has between 5 -15 heads. The first head
to form will be the largest. Each group of heads
after will become successively smaller. The head
that you eat is the flower blossom. If the artichoke
is not picked, a purple fuzzy flower (like a thistle)
will emerge. This fuzzy part is the choke.
Artichokes are ready in August. The artichoke heart
is what most people eat.

Preparation Directions: Artichokes are very easy to
prepare. The thorny part of each leaf is the cut off
using scissors. This part can be dipped into lemon
juice to prevent discoloring. The whole head is then
steamed until soft. The time varies depending on the
size of the head from 15 - 25 minutes.

Now you are ready to eat the artichoke. Start by
peeling a outside leaf off, dip into melted butter
or hollandaise sauce, then pull the bottom part of
the leaf between your teeth. You will get some soft
pulp to eat. The fibrous part is thrown out. Continue
through the leaves in this manner. The further into
the artichoke you eat, there becomes more edible part
to each leaf. The heart is the center of the artichoke.
Cut off the fuzzy part (choke) of the heart, as it
is bitter. The remainder can be cut into pieces and
dipped into your favorite sauce. We really enjoy melted
butter as our dip. Artichokes should be cooked and
used within a week to keep the fresh flavor and look.
Artichoke flowers are sold in the fall at some market