artichokes were grown by Andrew J. Molera in 1922.
Globe Artichokes are grown in Castroville and thrive in cool, fog
shrouded coastal areas. Castroville is a perfect area for growing
artichokes. There is some confusion among botanists regarding the
origins of cardoon and globe artichokes. European botanists believe
that both artichokes derived from a wild perennial herb (Cynara
cardunculus var. silvestris) that grows in southern Europe and northern
Africa. On the other side of Atlantic Ocean American botanists think
that the two species are two distinct species. Other botanists consider
the globe artichoke to be a cultivated form of cardoon which in
its wild form can grow to about 3 feet. The wild cardoon species
has many more thorns then the globe artichoke. The cultivated cardoon
(C. carduculus var.) is taller 6-7 ft. fleshier leaves and less
Rinse and cut off the top and thorns, trim the stem
so that it is flush with the artichoke bottom.
In inch boiling water place the artichokes on their stem ends (add
a few lemon slices or a little lemon juice, to prevent the browning)
heat to boiling, reduce to low
and cook for 30 minutes.
There are many artichoke recipes, but artichokes can simply eaten
plain or dipped in mayonnaise. (The fuzzy center part of the artichoke
should not be eaten.) Enjoyed hot or cold artichokes are yummy to
The artichoke leaves are delicious but don't forget to eat the best
the artichoke (heart) bottom!