If you look closely at the picture above, you will notice that perched on the top of the pole is an artichoke. Not a real one of course, but a replica of a food that is a staple in many parts of Europe. This picture was taken at a festival in Spain, where the artichoke dance is being performed. I wonder if there is a chocolate dance. Anyway...

I could never figure out how someone, hundreds of years ago, could notice this tough, sharp pointed leaf-bulb growing out of the ground, and wonder how it would taste with hollandaise. Talk about thinking out of the box! Whoever it was, I am grateful, as artichokes are one of my favorites foods to nibble on.

In the US, large globe artichokes are most often prepared for cooking by removing all but about an inch or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns on some varieties that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender. If boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so that the acids will boil out into the air.

I have also placed whole cloves of garlic between alternate leaves prior to steaming. Very good!

After purchasing your artichokes, if you do not intend on cooking them immediately, place them in water with a little vinegar or lemon juice. This will prevent their discoloration.

When cooking or steaming, you will know when the artichokes are done when you pull one of the artichoke leaves, and it comes out easily. Be careful not to overcook. To eat, pull one leaf at a time — starting at the bottom — and eat the fleshy base part of the stem. The leaves can be dipped in hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice or other sauces.

When the fleshy part of the leaf has been eaten, just discard the fibrous upper part of each leaf. The artichoke heart is the meaty part that is left when all leaves have been eaten and discarded. This is my favorite part! To keep from fighting over who is going to eat the most, give each family member or guest their own artichoke. They will love you for not having to share this piece!

Baked Artichokes with Gargonzola

Serves 4

Salt
4 artichokes
3 lemons, plus 1 lemon
10 ounces mild Gorgonzola cheese, room temperature
2 tablespoons cream
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons bread crumbs
1 tablespoon olive oil

Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.

Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

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