Globe Artichokes are relatives of the thistle plant. it is the flowering head of this perennial plant. The Artichoke has been enjoyed since the days of Greece and Roman Empire days. It was brought to California by the Spanish padres, and later by Italian farmers. There are many types of Artichokes, however, the globe type is the only one grown on a commercial basis. Artichokes come in many sizes. The small, baby artichokes can be cooked and eaten whole. These are also canned. 

Fresh Artichokes are loaded with potassium, phosphorus and vitamins A and C. They are low in calories and high in fiber. 

When selecting Artichokes, look for tight, compact heads that feel heavy  for their size. Artichokes should have a nice gray green color and can be tinged with a copper or brownish tinge. This is usually caused by a light frost and enhances the flavor. 

When purchased, Artichokes can be kept for up to one week at 40 degrees, unwashed, in bags or the container in which they were packed.

1 medium Artichoke serves one person. 

To prepare Artichokes, remove and discard course outer leaves, then cup off top fourth of the Artichokes. Any thorny leaves, trim with a sharp knife or scissors. Rinse well and soak for a few minutes in acidulated water. Artichokes can be boiled till tender, cooked in a microwave, steamed and baked, stuffed.

For more information and recipes check out the following artichoke sites.

http://www.artichokes.net/

http://artichokes.org/