The Artichoke: Facts, Fictions & a Recipe
While artichoke production happens year-round, more than half the crop is harvested between March and May; there’s another big bump in supplies in October when the fall harvest peaks. This edible, prehistoric-looking member of the thistle family is unique in both the growing practices employed to create two major harvests per year from each plant, as well as being probably the most location-specific of all commercial crops on the market today. Plus, for a short time in its history, the artichoke was illegal!
While artichokes have Mediterranean origins, California provides 100% of the supply to the U.S. consumer. More specifically, all commercial artichoke acreage is in and around the central coastal town of Castroville, with its foggy summers and cool, sunny winter days turned out to be the perfect habitat for artichoke production. Italian immigrants planted the first artichokes brought from their homeland in the early 1900s. Italy is still the largest artichoke producer in the world. Because of this singularity in locale, the artichoke is not only a large part of the area’s economy, but it has also defined the region’s culture. Each May, the community celebrates the harvest with the famed Castroville Artichoke Festival. The event has been drawing artichoke aficionados by the thousands from around the globe (no pun) for more than sixty years. A great trivia factoid – the first official Artichoke Festival Queen in 1949. was Marilyn Monroe! And, yes, Virginia, artichoke ice cream does exist!
By 1920, the crop had burgeoned into an industry shipped nationwide. In fact, a member of the New York mafia set up a fresh produce company expressly for the purpose of controlling all the artichokes coming into New York from California. Why the artichoke? The quick transactions necessary in the perishable produce industry were a great vehicle to launder income from other, more nefarious, activities – also, he loved eating artichokes! Anyway, this mobster worked at both ends of the distribution pipeline to gain a stranglehold. In California, he “persuaded” growers to sell exclusively to his company by orchestrating midnight field raids to hack down the plants of farmers who refused to do business. At the receiving end, he terrorized New York wholesalers into buying only from him with similar extortion tactics. Eventually, this “choke” on the market was exposed, causing the Mayor of New York, the famous Fiorello La Guardia, to retaliate by declaring "the sale, display, and possession" of artichokes in New York City illegal! However, the ban was on the books for only one short week as Mayor La Guardia admitted publicly that he himself had violated the new law, as the vegetable was one of his favorites, which lifted the prohibition.
Artichokes do indeed cause a chemical change in the mouth that greatly enhances the sweetness in all foods. This chemical reaction is behind the culinary myth that wine should never be served with or right after eating an artichoke. However, there are ways around this inconvenient truth. First, pair artichokes with a very dry white wine that has a high acid content, such as Sauvignon Blanc, Pinot Blanc, or Pinot Gris. Conversely, avoiding red wines as the tannins they contain react with the artichoke to affect the taste buds. Another tip that helps with wine is to serve artichokes with a creamy dip laced with lemon juice, such as homemade mayonnaise or garlic butter. These dips will coat the palate, and the lemon’s pungency will counteract the chemically induced sweetness. The garlic needs no reason to be included, as it improves just about everything!
The artichoke can be a meal unto itself, prepared simply--just steamed, the leaves dipped in garlic-butter or mayonnaise. In a more formal setting, the vegetable makes an impressive first course presentation when stuffed in the center with any number of dipping mixtures! The meaty base of the globe, where the leaves are attached, is a prized culinary delicacy called the heart. Hearts can be marinated in seasoned oil, chilled for slicing into salads, or use Melissa’s Steamed Artichoke Hearts in the recipe below to create the perfect snack food for this month’s March Madness games! The creamy lemony dip will at least guarantee that the only thing that is likely to leave a bad taste in the mouth is one’s bracket choices!
Roasted Parmesan Artichoke Hearts with a Lemon Mayo Dip
Servings: 6
Ingredients
2 packages Melissa’s Steamed Artichoke Hearts
2 TBS olive oil
freshly ground black pepper
1 tablespoon finely chopped lemon zest, about ½ lemon
½ cup Panko breadcrumbs
½ cup grated Parmesan cheese
¼ teaspoon garlic powder
Parsley (garnish)
Lemon Mayo:
½ cup mayonnaise
1 tablespoon finely chopped lemon zest, about ½ lemon
2 oz. Lemon juice
Salt and freshly ground black pepper
Preparation
It’s important to dry off steamed artichoke hearts very thoroughly; then place in a large bowl. Drizzle with olive oil, season lightly with salt & black pepper. Combine the lemon zest with the panko breadcrumbs, Parmesan cheese, and garlic powder. Toss this mixture into the bowl with the artichoke hearts, coating the artichokes as well as possible.
Transfer the artichoke hearts to a baking sheet. Bake for 15 to 20 minutes @ 425˚ or until the breadcrumbs are nicely browned.
While the artichokes are roasting, make the lemon mayo by combining all the ingredients and stirring well.
Serve the crispy artichoke hearts immediately, garnish with parsley leaves, and several good March Madness games.
