Perfect, big, wonderful artichokes are coming into their own this time of year. This thistle that got carried away with its own importance has been a favored food among discriminating gourmets since the days of the ancient Romans, which is only natural given that the artichoke thrives in a Mediterranean climate. More than that, they thrive in a Mediterranean climate, but close to the sea. For artichokes to reach perfection they not only need a gentle Mediterranean climate, where they bask in the warmth of the sun by day, but they also need the cooling mists that roll in from the sea. Is it any wonder that artichokes are one of the few vegetables that are relatively high in sodium?
Is it also any wonder that the area around Watsonville and Castroville is among the prime artichoke producing regions of the world, producing 100 percent of the commercial artichoke crop of the U.S?
Now please, don’t call them “thistles.” A properly prepared artichoke is a gastronomic treat and it is worthy of far more discriminating use than mealy as a spoon for consuming vast quantities of mayonnaise.
A perfectly cooked artichoke is just boiled in water to which a bit of olive oil and fresh lemon juice has been added. They are nice dipped in a wee bit of melted butter to which a discreet amount of roasted garlic has been added and they delicate flavor can be enjoyed just on their own. However, if you wish to truly guild the lily you couldn’t go wrong with Artichokes Norma Jean Artichokes Norma Jean. Marilyn Monroe was the first Artichoke Queen of the annual Castroville Artichoke Festival and it was to that end that I created this delectable and sumptuous recipe for that delectable and sumptuous lady.
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