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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. Artichokes are huge, furry and look totally unappetizing, let alone, edible.  But this gorgeous thistle isn’t just there for display – it’s also meant to be consumed.  But which part of the artichoke plant can you eat? If haven’t tried eating artichokes but is planning to, the first thing you should remember is the furry part and small leaves in the middle cannot be eaten.  This part should be scraped away. The flower is what is eaten in artichokes – or more specifically, the unopened flower head.  Its stem is also edible. Although in ancient times, the bottoms of the leaves are what’s usually eaten, it has been recently discovered that the “heart” is the best part of this thistle.
This recipe is  adapted from Claus Meyer’s ‘Almanak‘ an incredibly beautiful and varied Danish cookbook that makes me wish I actually could understand Danish. I love artichokes but I’ve never thought about making a soup from them – sounds delicious!
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. 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.
Claus Meyer is one of the founders of the New Nordic Cuisine concept who, along with Rene Redzepi, set up Noma. It is seasonal and relies on almost all local ingredients (although the original called for chorizo, we went for bacon instead since we already had it in the fridge). The marinaded raw artichoke and vinegar add a really nice edge and contrast to the silky soup. Meyer is a household name in Denmark, and his cookbooks have been on the shelves of every Danish house I have visited. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income.
We only had a dark stock to hand, but if you can make this with a light chicken stock, it will turn out a beautiful ethereal creamy white.

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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