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Author: admin | Category: Armband Tattoos | 03.03.2016

On April 10th, 2013 artichokes were proclaimed to be California’s Official Vegetable by Lieutenant Governor, Gavin Newsom. The California artichoke growers are pleased that artichokes are receiving their just recognition. Come and celebrate the 57th Annual Artichoke Festival, which will be held on June 4th and 5th, 2016 at the Monterey County Fairgrounds. I can imagine, that if you didn’t grow up eating artichokes and if you were encountering them for the first time, they might seem a little intimidating. When you are at the market buying artichokes, choose those in which the petals are still rather closed, not open.
1 Cut of the tips of the petals: If the artichokes have little thorns on the end of the petals, take a kitchen scissors and cut of the thorned tips of all of the petals. 3 Remove small petals at the base: Pull off any smaller petals towards the base and on the stem.
Alternatively you can leave the whole long stem on the artichoke, just cut off the very end of the stem, and peel the tough outside layer of the stem with a vegetable peeler. 6 Set up a pot with some water, aromatics, and a steaming basket: In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time).
3 With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. Growing up and living in CA my whole life I forget that many do not understand how to eat an artichoke. Welcome to Simply Recipes!Thank you for stopping by our family food blog where you can find well-crafted recipes for the home cook. Learn how to purchase, cook, and eat fresh artichokes using these simple and very easy instructions.
Today most artichokes grown worldwide are cultivated in France, Italy, and Spain, while California provides nearly 100 percent of the United States crop.
In fact, one hundred percent of all artichokes grown commercially in the United States are grown in California. If the artichoke feels heavy for its size and squeaks when squeezed, you have found a fresh artichoke.

Select artichoke globes that are deep green, with a tight leaf formation, and those that feel heavy for their size.
To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Using a small pairing knife, trim the remaining dark green surfaces at the base of the artichoke, including the stalk. Spread the outer leaves apart, pull out the petals covering the choke, and use a teaspoon to scrape out the choke.
It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside. Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods. In a medium bowl, stir together chopped hard-cooked eggs, mayonnaise, chives, capers, salt, and lemon juice. This easy spinach artichoke dip is my make ahead, freeze ahead, healthy version of one of my favorite restaurant appetizers. After you have carefully brushed all the leaves, turn the artichoke flower upside down and shake off the excess water.  Then, dry it with a towel.
Then, trim the stem and leaves, making sure to completely remove all the prickly tips of each leaf to avoid any risk of accidentally pricking yourself.
You are allowed to use the food images on our website free of charge and royalty free in your projects but you are NOT allowed to post the images on any web site for others to download, link directly to individual image files, or sell the images to anyone else. 99.99% of all commercially grown artichokes are grown in California and no other commodity can claim such exclusivity to the state.
Visit their website, artichokefestival.orgThe California Artichoke Advisory Board (CAAB) was organized in 1960 under the California State Marketing Order Act administered by the California State Department of Food and Agriculture, after growers voted to assess themselves to pay for formation and continuing operational costs including state oversight.
This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them.
While you rinse them, open up the petals a little so that the water does get inside more easily.
Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.

Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. I bought a couple of artichokes because I saw on TV Andrew Zimmerman (he does bizarre foods) grilling artichokes. If allowed to flower, the blossoms measure up to seven inches in diameter and are a beautiful violet-blue color. In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of three to four feet. Some people like dipping artichoke leaves and the heart into melted butter or a vinaigrette.
They'll look like they are a little burned by frost, so won't be as pretty as those not frost bitten. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to How to Cook and Eat an Artichoke on Simply Recipes.
Run the spinach in it's packaging under warm water or defrost it in the microwave if you don't have time to thaw it in the fridge. If using the fridge or microwave make sure ita€™s on a plate to catch the water as it melts.Next chop your onion and garlic and set it aside then chop the artichoke hearts. I like to quarter the hearts and cut the quarters into thirds.Melt the butter in a sauce pan and saute the onions until they are soft and translucent. If you're using a freezer bag spread out the dip so the bag lays flat and takes less space in the freezer. You can also run water over the dip in it's freezer container until thawed.The fastest way to thaw and reheat this is to use a freezer bag with the dip frozen flat and snap it into pieces inside the bag, or run it under hot water until you can snap it.
You could also reheat this on the stove in a double boiler or add a splash of milk to the pan before adding the frozen dip to keep it from burning.

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