Artichoke Season! | Eat this now

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PressDemocrat.com Blogs »   Eat this now



-Eat this now-

** Artichoke Season! **

Friday, March 9, 2012 at 6:31 by MicheleAnna.Jordan

UPDATE: This post was originally written in the fall, when there was an
excellent crop of California artichokes. But the spring crop is much bigger
and thanks to our cold temperatures, artichokes have never been better. I
can eat then three times a day, simply, with nothing more than melted
butter, mayonnaise or good olive oil and lemon juice. At the end of this
post, you’ll find links to recipes that do a bit more with California’s
signature thistle.

Because *artichokes are abundant in early spring*, it is easy to think of
them as a *spring crop* and to be *suspicious* of them when they are
bountiful again *in the fall*. /*Where are these fall artichokes from?*/
you may rightly wonder.

Large artichokes at Santa Rosa's G & G Market last weekend, $1.39 each

They are *all from California* and the vast majority are from *coastal
farms near Castroville, the Artichoke Capital of the World*, where
*artichokes are harvested year round*. They are also *harvested near Oxnard
from October through January *and in the *Coachella Valley from December
through March*. In recent weeks I’ve seen *big beautiful artichokes for
reasonable prices at every market I’ve visited*.

When you’re *selecting artichokes*, do you *avoid those that seem to have
brown shadings

Source: pantry.blogs.pressdemocrat.com/10519/fall-artichokes/

when are artichokes in season

Artichoke - Wikipedia, the free encyclopedia


** Artichoke **

From Wikipedia, the free encyclopedia
Jump to: navigation, search
This article is about the globe artichoke. For other uses, see Artichoke


Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Asterales
Family: Asteraceae
Tribe: Cynareae
Genus: /Cynara/
Species: /*C. cardunculus*/
Binomial name
*/Cynara cardunculus/*

The *globe artichoke* (/Cynara cardunculus var. scolymus/)^[1] is a variety
of a species of thistle cultivated as a food. The edible matter is buds
that form within the flower heads before the flowers come into bloom. The
buds go away or change to a coarse, barely edible form when the flower
blooms. The uncultivated or wild variety of the species is called a
cardoon. It is a perennial plant native to the Mediterranean region.


· 1 Description of the plant
· 2 Early history of use
· 3 Agricultural output
· 4 Varieties

· 4.1 Traditional cultivars (vegetative propagation)
· 4.2 Cultivars propagated by seeds

· 5 Uses

· 5.1 Cooking
· 5.2 Tisane
· 5.3 Liqueur
· 5.4 Medical uses

· 6 References
· 7 External links

*Description of the plant[edit]*

It grows to 1.4–2 m (4.6–6.6 ft) tall, with arching, deeply
lobed, silvery, glaucous-green leaves 50–82 cm (20–32 in) long.
The flowers develop in a large head from an edible bud about 8–15 cm
(3.1–5.9 in) diameter with numerous triangular scales; the individual
florets are purple. The edible portions of the buds consist primarily of
the fleshy lower portions of the involucral bracts and the base, known as
the "heart"; the mass of immature florets in the center of the bud is
called the "choke" or beard. These are inedible in older, larger flowers.

*Early history of use[edit]*

The naturally occurring variant of

Source: en.wikipedia.org/wiki/Artichoke

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