Food historians puzzle over the origins of the artichoke whose history seems to be entangled with the cardoon, another thistle-like Mediterranean plant relished for its edible leaves and stalks. Cardoon, C. cardunculus, is possibly a close relative of the artichoke. The distinction becomes even fuzzier when some botanists insist that the cardoon and the artichoke are in the same family while others strongly disagree. Early references seem to confuse the two plants, making it a which came first, the chicken or the egg.

According to most sources, the artichoke was first developed in Sicily and was known to both the Greeks and the Romans. In 77 AD the Roman naturalist Pliny called the choke one of earth's monstrosities, but many continued to eat them. Historical accounts show that wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that this treat would be available year round. It was not until the early twentieth century that artichokes were grown in the United States.

All artichokes commercially grown in the United States are grown in California and Castroville, California, claims to be the "Artichoke Capital of the World." California even has an Artichoke Queen—the most famous queen was Marilyn Monroe in 1947. She inspired more people to eat artichokes in that year reign than any year before or after. Peak season is in April and May.

Fiber is a prime feature of this vegetable with one medium artichoke supplying a hearty 6 grams. The vegetable is a heavyweight on the protein chart offering 4 grams. The artichoke is truly a no-fat, no cholesterol treat that offers a host of vitamins and minerals including magnesium, chromium, manganese, potassium, phosphorus, iron, and calcium; even zinc makes an appearance.

Because artichokes are so well endowed with nutrients and phytochemicals, many health researchers believe eating them may contribute to the prevention of certain types of heart disease, cancer, and birth defects.

In past centuries the artichoke was used as a diuretic. It was even thought to have deodorizing properties and was considered an ideal breath freshener. In Turkey artichoke decoctions are used as blood cleansers and for detoxing the liver, which in turn cleanses the skin. That country also considers the artichoke to be the ideal remedy for hepatitis.

Today, vegetables are recognized as mini packages of vitamins, minerals, and phytochemicals. The artichoke is being examined in research labs to explore its phytochemical contents. Two of these compounds, cynarin and silymarin, possess powerful antioxidant properties that may be beneficial in helping the liver to regenerate tissue growth.

That our ancestors considered the artichoke an appetite stimulant is no surprise. Research has found that the phytochemical cynarin truly does stimulate the taste buds. It's also responsible for bringing sweet flavors to any foods you eat immediately after eating the artichoke.

This food is very low in Saturated Fat and Cholesterol. It is also a good source of Niacin, Vitamin B6, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.

There are several varieties of artichoke including: Green Globe: year round and peaks in spring; Desert Globe: available from December through March and July to September; Big Heart: year round, with a lull in April; Imperial Star: year round and peaks in spring.

Selection and Storage
High-quality artichokes are usually compact and heavy for their size and with minimal brown spots. Squeezed, a fresh artichoke will make a squeak. The thickness of each stalk should correspond to the size of the artichoke. Thin stalks signal dehydration, so look for stalks that are firm without “give.”

Artichokes remain fairly constant in appearance for weeks, but flavor is adversely affected from the moment they are cut from the stalk. For maximum taste and tenderness, cook as soon as possible. Do not stock up on artichokes. Refrigerate unwashed, in a plastic bag, for up to 1 week.

Preparation
With mature artichokes you must remove the inedible choke, the mass of fibers located just above the prized heart, which would eventually form the flower. This is not an issue with baby, (immature) artichokes since the choke has not formed yet. How to prepare artichokes is determined by how you wish to cook them.

Artichokes should be washed under cold running water. Pull off the lower petals and cut the stems to one inch or less. Cut the top quarter of each artichoke and snip off the sharp tips. Artichokes turn brown very quickly once they are cut. To preserve the green color, one may dip in lemon water.

The simplest way to eat an artichoke is to cut off the stem and boil them Stand artichokes in a large pan with 3 quarts boiling water. Cover and boil gently 20 to 40 minutes according to size, or until the petal near the center pulls out easily or until a knife inserted in the base easily penetrates. When they are done, pull off the leaves one by one and scrape the fleshy base of the leaf off with your teeth. As you get closer to the center the leaves become tender and you can eat them whole. Lift out the cone and cut out the core, which is the fuzzy portion at the center. The heart is a true delicacy and will break easily with a fork.

You can also broil or braise artichokes. For either method, cut the top quarter of the artichoke off. Cut off the tip of the stem and peel it up to and including the base. Cut the artichoke in half lengthwise. Scraping out the choke with a grapefruit spoon seems to work best. Immediately place the artichoke in water with lemon juice. Artichoke interiors will turn brown when exposed to the air.

To broil them, remove them from the water, pat them dry and immediately toss them in a bowl with extra virgin olive oil, salt, and pepper. Place them on a sheet tray and broil them for 5-7 minutes, (depending on their size), then flip them and broil for a couple more minutes. Do not place them too close to the broiler or they will burn. Eat them as is, or add fresh olive oil, butter, or herbs. Or chop them and add them to your pasta primavera.

To braise artichokes, take a mixture of olive oil, lemon juice, chicken or vegetable stock, chopped garlic, (optional), the herbs of your choice, and salt and pepper. Figure on a cup of stock and a half cup each of oil and juice for 7-9 artichokes and then work from there. Bring all of the ingredients except the artichokes to a boil, pour it over the artichokes in a baking dish, cover, and place in a 350 degree preheated oven for 30 – 45 minutes.