Chokes

I love the fact that summer has yummy, fresh veggies to offer. Lately I have been addicated to artichokes. They are rather large this year but quite tasty. We have been having them at least once a week. We devoured some last night. (I couldn't resist taking the above photo in the grocery store.)

Castroville, CA is the artichoke capital of the world -- that is only 124 miles from home. This year Castroville celebrated it's 50th Artichoke Festival (held in May). Below is a little history on artichokes and two yummy recipe for you to try. Enjoy!

Climate
Artichokes are a marine climate vegetable and thrive in the cooler coastal climates. The artichoke does best in frost-free areas with cool, foggy summers but will grow almost anywhere there are at least 100 frost free days. Freezing temperatures will kill the buds and hot, dry conditions destroy the tenderness though artichokes do, however, like full sun.

Soil
Artichokes will grow on a wide range of soils, but produce best on a deep, fertile, well-drained soil. The plant is deep rooted and should be planted on soils that afford adequate area for root development.

Spacing
As a perennial: Artichoke plants can reach a height of 3 or 4 feet and a spread of up to 6 feet in diameter so allow plenty of space for them to grow. In Zones 7 and above, plant the artichokes to the side so that the more frequent planting of annual vegetables won't disturb them. Space the artichoke plants at 4'-6' feet within the row with 6 to 8 feet between the rows.

Storage
Artichokes may be stored for 1 to 2 weeks at 32°F with a relative humidity of 95%. Artichokes have a low sensitivity to ethylene gas.


ARTICHOKE CRAB DIP

1 c. crab meat
1 c. fresh Parmesan cheese
1 c. Hellman's real mayonnaise
8 oz. can artichoke hearts, diced
1 sm. can water chestnuts
4 oz. sour cream or yogurt

Bake in shallow dish at 400 degrees until cheese bubbles. Serve hot. Toast - to go with dip: Sliced French bread (sliced finely), toasted; or English muffin, toasted in oven on both sides, cut into squares. Serve dip on toasts.

CREAM OF ARTICHOKE SOUP

4 cups water
1 tbs. lemon juice
1 tbs. oil
4 garlic cloves, crushed
3 lbs. artichokes (3 to 4 medium, trimmed of thorns)
2 cups chicken stock
1 cup half-and-half
1 tsp. ground pepper
1 tsp. salt sprig of fresh thyme or
1 tsp. dried thyme

Bring water to a boil with oil, lemon juice, and two garlic cloves. Add the artichokes and cook 45 minutes. Remove hearts and puree in food processor with some of the stock, remaining garlic, salt, and pepper. Slice 1/2 to 1 cup of the tender end of the leaves into thin strips. Reheat soup with leaves, half-and-half, and thyme.