The artichoke, specifically the globe artichoke, is actually the unopened flower bud of a thistlelike plant. A passion of Catherine de Médici in fifteenth-century Florence, Italy, the artichoke was brought to the United States in the nineteenth century, first to Louisiana and later to California. Today California, especially the area around Castroville, produces virtually the entire domestic crop. Artichokes are also grown in abundance in the Mediterranean region where they are a very popular vegetable.

• Artichokes are cooked and served whole, either hot or chilled, as an appetizer or first course. They are sometimes stuffed and often served with a dipping sauce.
• Cooked, canned or frozen artichoke bottoms and hearts may be ingredients in appetizers, soups, salads or vegetable side dishes.

Artichokes are actually harvested year-round but are most plentiful in the spring and fall. Canned and frozen artichoke hearts and bottoms are also available.

Artichokes should be compact with tightly closed leaves and feel heavy for their size. Spring artichokes should be soft green and autumn ones olive green. If the leaves are tipped with brown, the artichoke may have experienced some frost damage ("winter's kiss"). However, this will not affect its quality. Avoid artichokes with lots of black spots (a few are fine) or purple color on the leaves, caused by too much sun.

1 artichoke = 1 serving. 1 (14-ounce) can of artichoke hearts or bottoms = about 5 pieces.

Artichokes are best if cooked immediately but may be stored in a plastic bag in the refrigerator for up to four days. Whole cooked artichokes may be kept wrapped in plastic wrap in the refrigerator for four or five days.

Wash artichokes under cold running water being sure to remove any dirt caught between the leaves. For stubborn dirt, soak artichokes in warm salted water for 1 hour, then rinse.

To prepare artichokes for cooking whole, cut bottom stems from artichokes so that the artichokes sit flat and upright. Remove any tough outer leaves; discard. Cut 1 inch off pointed tops of artichokes. Snip tips from remaining leaves with scissors.

To cook whole artichokes, place in saucepan or Dutch oven large enough to allow artichokes to fit in a single layer. Fill saucepan with water to a 4-inch depth. Bring to a boil. Add 1 to 2 tablespoons lemon juice; drop in artichokes. Cover; simmer over low heat 30 to 40 minutes or until leaves pull easily from bases and artichoke bottoms are tender. Drain upside down in colander. Cool slightly.

To eat a whole artichoke, you need to use your fingers. Break off the leaves, one at a time, and dip the fleshy end into the melted butter, if desired. Then draw the base of the leaf through your teeth to remove the tender portion. Lay the discarded leaves on the side of the plate or place in a small bowl. When all the leaves are consumed scoop out the choke from the center and discard. The remaining bottom may be cut and eaten with a knife and fork. Whole artichokes can be eaten hot with melted butter or lukewarm or cold with herbed vinaigrette or flavored mayonnaise.