How to Cook an Artichoke

By David Hu

When we were kids, my family would occasionally drive down to Monterey, California, for a day trip to get out of the city. On the drive down we’d pass through Castroville, the self-proclaimed “Artichoke Center of the World.” We’d always make a stop at the Giant Artichoke Restaurant for fried artichoke hearts – a tradition I still follow to this day.

I love artichokes – and not just the fried kind. While many people think of artichokes as a special occasion food, I beg to differ. Artichokes are really low maintenance. All you need are a few prepping tips, less than 5 minutes to get them ready for the pot and about 35 minutes to steam. Use cooked artichokes as an appetizer or a side dish.

And if you’re in Northern California, check out the Castroville Artichoke Festival (May 21 to 22, 2011) to celebrate the artichoke.

For more ways with artichokes, check out Katie’s post on Special Fork. 

Artichoke with Pesto Mayonnaise Dip

4 large California artichokes
1 cup mayonnaise
3 tablespoons or more pesto sauce (frozen is best for color)

For artichokes:
Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice or herbs may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill.

For dip:
Mix mayonnaise and pesto sauce thoroughly. Adjust amounts to your taste.

Source: California Artichoke Advisory Board

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