HAD A DELICIOUS BOILED ARTICHOKE FOR DINNER... if you haven't tried them, get some and cook and eat them!

Steamed, boiled, fried, or used for dips, Artichokes are the heart of spring produce. High in fiber, low in calories and fat, and rich in antioxidants, Artichokes are a healthy, versatile vegetable that are tender and scrumptious. Artichoke origins date back to the ancient Greeks. According to legend, the artichoke was  created when Zeus turned the object of his affection into a thistle after being rejected. Ancients believed the artichoke was a wealth of health benefits, including its use as an  aphrodisiac, diuretic, breath freshener, and deodorant. The "vegetable" that we eat are the plant's flower buds before the flowers come into The “choke” part of the plant is a mass of immature florets in the center of the flower bud  that are inedible. If allowed to flower, artichoke blossoms measure up to 7” in diameter and are a beautiful  violet-blue color. Artichokes are available twelve months a year with the peak season in the spring and fall.  There are more than 140 artichoke varieties but less than 40 are grown commercially. Today most artichokes grown worldwide are cultivated in France, Italy, and Spain, while California provides 100% of the United States’ commercial crop. Artichoke fields are maintained in perennial culture for 5-10 years. Each cropping cycle  is initiated by "cutting back" the tops of the plants several inches below the soil surface  to stimulate development of new shoots. The operation called "stumping," is timed to  regulate the new harvest season. Low in calories and fat Rich source of fiber #7 on USDA’s Top 20 antioxidant-rich foods Excellent source of folic acid Moderate source of Vitamins C  Wash artichokes under cold running water. Using a serrated knife, cut off the stems, leaving about ½” near the base  of the artichoke, then cut off the top 1/3 of tip of the artichoke. Using kitchen shears, snip any sharp or spiky tips from the petals. Pull off any lower petals that are small and tough. Rub all cut surfaces with half a lemon to preserve the artichoke’s green  color. Alternatively, you may put the artichokes in water mixed with  lemon juice or vinegar. Place a steamer basket in a large pot and add enough water so it boils Place artichokes in steamer basket, stem-side up. Cover pot and steam  until artichoke heart is tender, 25-35 minutes. Test tenderness by piercing the base with a knife Serve warm or room temperature with dipping sauces. To eat, pull off leaves, dip in sauce (if desired), and scrape meat off  tender end with the front of your teeth. When you reach the center  cone of purple, prickly leaves, remove it. Scrape away thistle fuzz  covering heart. The heart is the meatiest part of the artichoke and is  edible without the fuzz. This article is from FRESH MARKET.