The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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How to Grow Artichokes

Set out artichoke crowns or root divisions in spring about 2 weeks before the last frost.

Want to know how to prepare and cook an aritchoke? Click here.

Description. The artichoke is an edible thistle flower bud which is eaten before it opens. Artichokes are tender perennials that grow from 3 to 4 feet tall and to 6 feet across.

Yield. Grow 1 or 2 plants per household member.

Site. Artichokes grow best where there are mild winters and long, frost-free, and moist summers. (Artichokes are commonly grown along the central California coast and along the southern Atlantic and Gulf coasts.) The optimal growing temperature is not less 50°F at night and not more than 75°F during the day. Do not plant artichokes where there are fewer than 100 frost-free growing days.

Planting time. Plant artichokes on the average date of the last frost in late winter or early spring. Set your root divisions up to 2 weeks before the last frost. The optimal planting soil temperature is between 50° and 85°F.

How to plant. Grow artichokes from offshoots, suckers, or seed. Plant artichokes in full sun. Artichokes require rich, well-drained, moisture retentive soil with a soil pH between 6.0 and 6.8. Add compost and well-aged manure to planting beds in advance of planting.

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Artichokes at the Mid-May Farm Market

Thin sliced baby artichoke hearts tossed with thin sliced mint leaves, a bit of chopped garlic, fresh lemon juice and extra virgin olive oil then sprinkled with Parmesan cheese makes a tasty side salad.

Baby artichokes are plentiful in spring. Artichokes are actually flower buds. You want to pick them while they are still tightly closed. A blooming artichoke is a purple thistle and not edible. The baby artichoke is least thistle-like and can be eaten without cooking.

Here are the directions to make a baby artichoke side salad for one: trim away the outer leaves and bases of 3 to 4 baby artichokes until you reach the green vegetable hearts. Place the tender hearts in water with a couple of tablespoons of fresh lemon juice and set aside.

Thinly slice a couple of mint leaves and mix them with 1 teaspoon of chopped garlic, 1 tablespoon of lemon juice, and 4 tablespoons of extra virgin olive oil. Salt to taste and shave an ounce or two of Parmesan cheese into the mix to taste as well. Toss and serve.

To serve full-size artichoke hearts, cook the whole artichoke until tender, about 20 minutes depending upon the size, pull off the leaves and remove the chokes or thistles. Trim the artichoke's stem end to make it smooth and neat. Dip cooked artichokes hearts in warm butter for tasty eating!

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Artichokes: Steamed and Stuffed

Artichokes are always eaten cooked. Once cooked, they can be served hot, warm or cold. Pull off each leaf; dunk it in the sauce; put it in your mouth and pull, scraping the tender flesh through your teeth. Cut the tender nut-flavored bottom into bite-sized pieces, dunk in sauce and eat. Serve with béchamel, butter, or hollandaise sauce.

Whole cleaned baby artichokes can be deep-fried to a golden brown.

Steaming is perhaps the best way to cook an artichoke. The flavor and nutrients will be retained.

Steaming an artichoke. Stand the artichoke in a stainless steel pot or steamer basket with 2 to 3 inches (5-7.5 cm) of salted water so that it does not completely water cook. Cover. Steam the choke until the stem end is tender--about 20 to 40 minutes. Remove the thistle-like choke and the small purple leaves. Tug on one of the leaves; if it comes off easily the artichoke is finished cooking. Stuffed artichokes are a favorite in Arabic cuisine. Stuff steamed artichokes with rice, ground meat, sausage, chicken, vegetables, cheese or combinations and bake until bubbling.

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Three Artichoke Dipping Sauces

• Creamy lemon sauce: mix 1 cup ranch dressing, 1 crushed garlic clove, and the juice of 1 lemon.

• Mint-yogurt sauce: mix ½ cup plain yogurt, the juice of 1½ lemon 1 tablespoon chopped fresh mint, and 1 small minced garlic clove.

• Sun-dried tomato pesto with goat cheese sauce: mix 2 tablespoons each pureed marinated sun-dried tomatoes and prepared pesto with 2 ounces fresh goat cheese and 1 tablespoon olive oil.

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Artichoke

There are only two requirements for enjoying an artichoke: front teeth and patience.

First you pull each leaf off the choke by its thorny end and place the base in your mouth; then you drag it slowly between your front teeth to scrape off and enjoy the nutty-flavored edible flesh. Repeat 20 to 30 times and you will be rewarded by reaching the furry inedible core, which once dissected of its prickly protectors, will yield a bite or two of delectable heart.

It’s a bit of work that can’t be hurried, but the reward is tasty—especially if warm butter or a cream sauce is at hand.

There are two harvest seasons for artichokes: a short one in October and the main artichoke harvest which is starting now, in March, and will run through May.

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