Artichokes

History Artichokes originated in the Mediterranean and are perennial thistles and members of the sunflower family. Artichokes were seldom seen after the fall of the Roman Empire, until their resurgence in 15th century Italy. America was introduced to the artichoke by the French and Spanish. Artichokes earned fame in the state of California, thus giving the it status of the official vegetable for Monterey County. Today, California provides nearly 100 percent of the artichokes in the United States. If left unharvested, artichokes bloom into large blue-purple flowers. Source: USDA Artichokes Farmers Ocean Mist Farms Since 1924, three generations of the Ocean Mist families have been growing artichokes in Castroville, California. More... For videos of artichoke recipes, harvesting and preparation tips, click here. Boggiatto Produce The roots of Boggiatto Produce were planted in the early 1920s when Antonio “Tony” Boggiatto, an Italian immigrant, harvested his first crops near Castroville, California in the fertile soil of the Salinas Valley. More... Season, Ripeness and Storage State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Arizona                         California                         In-Season   Season Artichokes are grown year-round in California with peak season being March through May, and March through May in Arizona. Ripeness Look for fresh looking, plump compact green heads that are heavy for their size with tightly closed leaves. Rubbing artichokes together should produce a crisp feel and a squeaky sound. Artichokes should be olive green and relatively blemish free. Avoid shriveled and gray or tan cast leaves and those with flabby, limp leaves. The second layer of leaves is good to check as the first layer may be discolored due to growing conditions but the inner portion may not be affected. Also avoid those with leaves that are spreading. Storage Refrigerate close to 32 degrees for four days in a closed container or plastic bag. Keep artichokes dry as they can develop mold if wet.