Prized since Roman times for their buttery flavor and believed to be aphrodisiacs, artichokes originate in North Africa and spread to the Mediterranean region. They are the flower buds of edible thistles. California grows 100 percent of the US’s artichokes and a recipe for “Hartichoak Pie” appears in an early 1600s cookbook by Martha Washington. It was 1930 when mafia member and “Artichoke King,” Ciro Terranova, began buying up all the artichokes shipped from California to New York, raising prices on the delicacy and forcing farmers to deal only with him. Those who didn’t had their artichoke fields destroyed during the “Artichoke Wars.” Due to this racketeering, New York’s mayor declared “the sale, display and possession” of artichokes illegal, though the ban only lasted a week due to high demand.
Recipe Servings: 4
Ingredients
- 4 medium artichokes
- Coarse salt
- 1 lemon, halved crosswise
- Butter, melted (optional)
Directions
- Prepare artichokes by snapping off tough outer leaves. Cut off top one-third of artichoke with serrated knife and snip off remaining sharp or spiky leaf tips using kitchen shears.
- Trim stem so artichoke stands upright.
- Rub cut surfaces with lemon to avoid discoloration.
- In large pot, set steamer basket and add water to just below the basket.
- Squeeze lemon juice into water and add 1 tablespoon salt.
- Bring water to a boil and add artichokes to steamer basket, stem side up.
- Cover pot and steam about 25-35 minutes, until inner leaves pull out easily. Add more water if necessary.
- Serve warm or at room temperature with melted butter if desired.
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