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Lenas Grocery, which I've written about before (see Lena's 3 Cheese Macaroni), had a sale on artichokes this week, really fresh artichokes for 75 cents each!!  I didn't leave any for anyone else, just took the entire basket for myself.  My father taught me to make artichokes in a pressure cooker, but several years ago I discovered the microwave method which cuts down considerably on cooking time.  The instructions I give below are for 1 artichoke.  I generally make several at a time but extend the cooking time.  We usually eat artichokes with a simple dip of clarified butter to which a squeeze of lemon juice has been added.  My dad usually served artichokes with hollandaise sauce.  

ARTICHOKE BASICS

Availability Twelve months a year with peaks in spring and fall.

Spring Select compact, rounded artichokes with a soft green color.
Summer/Fall Select conical, slightly flared buds.
"Winter-kissed" Outside leaves may be bronzed due
to frost. Look for tender green on the inside of petals.

Artichoke stems are perfectly edible: The globe
artichoke plant (called globe for the shape of
the bud) grows 3 to 5 feet tall, producing
edible, slightly nutty-flavored, flower buds
reaching up to six inches in diameter. Once the
flower matures, the artichoke becomes inedible so
the buds are harvested by hand before flowering.

The Jerusalem artichoke (a root vegetable) and
the Chinese or Japanese artichoke are completely
different, unrelated plants.

In warm climates, the artichoke is grown as a
perennial; in cool climates, as an annual. The
small purple Provençal artichoke is the only
variety of over a dozen that can be eaten raw,
since it has an underdeveloped choke.

How to Eat an Artichoke: To eat the cooked
artichoke, simply pull off each leaf and draw the
base of the leaf through your teeth to scrape off
the soft portion, discarding the rest of the leaf.

Native to the Mediterranean region, the artichoke
is the edible flower bud of a thistle-like plant
in the sunflower family. It is eaten as a vegetable.

Its botanical name, Cynara scolymus, derives from
the Latin canina meaning canine and the Greek
skolymos meaning thistle. Its English name comes
from the Arabic al-khurshuf also meaning thistle,
which became articiocco in Italian, and ultimately artichoke.

Although mankind has been eating artichokes for
more than 3000 years, the fall of Rome plunged
the artichoke into obscurity until its revival in Italy the
mid-15th century.

Catherine de Médici, who was married to King
Henry II of France at the tender young age of 14,
is credited with bringing the artichoke from her
native Italy to France, where its success was instant.

The artichoke quickly made its way to Britain and
as a result, the term artichoke first appeared in
written English records in the 15th century. It
made its way to America via French and Italian explorers.

Now California produces 100 percent of the U.S.
commercial artichoke crop, rivaled in popularity only
in France and Italy.

One plant can produce up to 30 chokes of different sizes.

Artichoke Storage: Fresh artichokes may be
stored unwashed in a plastic bag in the
refrigerator for up to one week. However, since
you don't know how long they've already been on
your grocer's shelves, it's best to use fresh
artichokes on the day of purchase. Cooked
leftovers can be refrigerated up to four days.

Artichoke hearts are also available canned and
frozen for time-challenged cooks.

Artichokes must be cooked before freezing. If you
freeze them raw, they will turn brown as well as
suffer in taste and texture. To freeze whole
cooked artichokes for later use, drain
completely, wrap tightly in foil and pack in
plastic freezer bags or other airtight container
for 6 to 8 months at 0 degrees F.

Artichoke Lore: According to Elizabethan
folklore, the artichoke was created when a
beautiful woman angered the gods and was turned into a thistle.

Ancient physicians prescribed artichokes to
enhance the flailing libidos of men and as a
remedy for a variety of physical ailments.

Roman scholar and naturalist Pliny noted the
artichoke was more esteemed and valuable than any
other garden herb at one time in ancient Rome.

German poet Goethe was apparently not so enamored
of artichokes. As he said in his book Travels
Through Italy, "the peasants eat thistles." He
apparently did not much care for artichokes.

In Castroville, California, the artichoke capital
of the USA, silver screen siren Marilyn Monroe
was named the first Artichoke Queen while on a
publicity tour in the Salinas Valley and central California
in 1948.

Artichokes and Health: Artichokes are low in
calories, with only 60 calories for one medium
cooked globe. They are naturally fat-free.

The artichoke is a natural diuretic, a digestive
aid, and provides nutrition to health-promoting
bacteria in the intestinal tract.

Some studies suggest that fresh artichokes help
control blood-sugars in diabetics and lower
cholesterol levels thus warding off arteriosclerosis.

Although artichokes have a high amount of natural
sodium, they are still lower than most processed
foods, and are also good sources of fiber, potassium and magnesium.

COOKING ARTICHOKES: BASIC PREPARATION

 BOIL
Stand prepared artichoke in deep saucepan or
pot with 3 inches boiling water. (If desired,
oil, lemon juice and seasonings can be added to
cooking water.) Cover and boil gently 25 to 40
minutes, depending on size, or until petal near
the center pulls out easily. Stand artichoke upside down on a rack to drain,

 STEAM
Place prepared artichoke on a rack above an
inch or two of boiling water. Cover and steam 25
to 45 minutes, depending on size, or until a
petal near the center pulls out easily.

 MICROWAVE (700 watt oven)
For one: Set one medium sized prepared
artichoke upside down in a small glass bowl (a 2
cup measure will do) with ¼ cup water, ½ teaspoon
each lemon juice and oil. Cover with plastic
wrap. Cook on high 6 to 7 minutes. Let stand covered 5 minutes after cooking.

 STEAM - BOIL - MICROWAVE

1. Wash artichokes under cold running water.
2. Pull off lower petals which are small or discolored.
3. Cut stems close to base. ( Use stainless knives to prevent discoloration. )
4. Cut off top quarter and tips of petals, if
desired. ( Generally, some people like the look
of clipped petals, but it really isn't necessary
to remove the thorns. They soften with cooking and pose no threat to diners. )
5. Plunge into acidified water to preserve color.
( One tablespoon vinegar or lemon juice per quart of water. )
6. Optional: The trimmed artichoke stems are
edible. Cut brown end about 1/2-inch. Peel
fibrous outer layer to reach tender green of
stem. Stem may be steamed whole with the
artichoke. Cut into rounds or julienne for salads or pastas.

 STUFFED ARTICHOKE, UNCOOKED

7. Follow steps 1 through 6. Give cut side a
"rap" on the counter top. Gently spread petals until central cone is reached.
8. Pull out central purple or thorny center leaves.
9. With a spoon, scrape out any remaining purple and fuzz.
10. Stuff center and outer petals with mixture prior to cooking.

 STUFFED ARTICHOKE, COOKED

11. Gently spread leaves until center cone is reached. Pull out.
12. With a spoon, scrape out any purple-tipped leaves and fuzz.
13. Stuff center cavity with favorite mixture.

 (COMPLETELY EDIBLE) BABY ARTICHOKES

While the tiniest of artichokes can be steamed
whole and eaten like the larger sizes, the
versatility of the "babies" shine when they are
prepped to be completely edible.

14. Bend back outer petals, snapping them off at the base.
15. Continue snapping off petals until the leaves
are half green (at the top) and half yellow.
16. Using a stainless steel knife, to minimize
discoloration, cut the top cone of the leaves at
the point where the yellow meets the green. (Green is fibrous.)
17. Cut the stem level with the base and trim any
remaining green from the base of the artichoke.
(Just like peeling the skin from an apple.)
18. Plunge into acidified water.
19. Steam whole; for stir-fry or sauté, cut in
half or quarter horizontally. If there are purple
or pink leaves, cut them out. (Those leaves will
be tough.) If the interior is white, the entire
artichoke is edible. Place in acidulated water to
minimize browning while prepping.

 ARTICHOKE COOKING TIPS:

Although baking, boiling and steaming are the
most popular cooking methods for the basic
stand-alone artichoke, it can be used to enhance
many dishes as you will see in the featured artichoke recipes.

Most people are content to eat cooked artichoke
virtually unadorned, perhaps seasoned with some
garlic and olive oil with a clarified butter dip.

Use a stainless steel knife to trim the artichoke
and avoid iron or aluminum cooking pots to which can cause discoloration.

A light spray of lemon juice will prevent
darkening of trimmed artichokes awaiting preparation.

Pressure-cooking is a quick and easy way to
prepare artichokes. Artichokes are fully cooked
when a bottom leaf can easily be pulled from the base.

Raw hearts should be cooked in acidulated (lemon juice or vinegar) water.

Don't throw away the stems. Peel them and cook
along with the artichokes. Eat hot or chill and
slice into salads or pasta dishes.

 CREAMY THAI DIP (for artichokes)

1/3 cup creamy peanut butter
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon ground ginger

Combine all ingredients; mix well. Makes 3/4 cup.
Variation: For "Oriental Dip," omit peanut butter.
Makes 3/4 cup

HOLLANDAISE SAUCE

2 large egg yolks
2 teaspoons tarragon vinegar
2 tablespoons light cream
Salt, cayenne pepper
1/4 pound sweet butter, frozen and cut into 8 pieces
2 drops lemon juice

Put egg yolks in glass heatproof bowl (or top of double boiler) and beat in the vinegar and cream. Season with salt and a little cayenne.
Stand bowl in pan of hot water (or top of double boiler over hot water) over a slow fire and beat with a small wire whisk until the mixture is as thick as heavy cream. It is important that the water should not boil; add cold water if it gets too hot.

Beat in the frozen butter, piece by piece, adding another piece only when the previous one has been absorbed. When all the butter is absorbed, add lemon juice. To hold, stand bowl in a pan of lukewarm water, cover top with foil.

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