People around the world have been enjoying artichokes for centuries. Consider the following:
"Tiny artichokes simmered in white wine, rosemary, thyme and other aromatics, a la provencale; artichoke slices bathed in garlicky lemon oil and grill-seared, Barcelona style; tender hearts stewed with lamb and sweet spices in a Moroccan tagine; artichokes plumped with dill-scented rice, Turkish fashion; wedges braised with leeks and mint, a la grecque; and whole flattened miniatures, their flower-like forms fried leafy brown and dusted with coarse salt, alla guidia (Italian Jewish style)."
In the United States California supplies markets year-round, but the peak season for artichokes is March through May with a secondary harvest in October. They are graded by size and sold in quantity counts of 18, 24, 30, 36, 48, 60 & 72 to the case.
Want to learn more? Then plan to attend the Chefs' Summit in Castroville, CA the artichoke capital of the world. It's sponsored by the California Artichoke Advisory Board.
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