HOW TO PREPARE FRESH ARTICHOKES

The artichoke is a Mediterranean native, a perennial in the thistle group of the sunflower family. The vegetable that we eat is actually the plant's flower bud.

Trim off most of the stem; pull off the small, round scales at the base and any tough leaves toward the bottom. Slice off the top quarter of the artichoke. You can trim off the pointy tips of the outer leaves, but it isn't necessary.

TO COOK:
Stand prepared artichoke in deep saucepan or pot with 3 inches boiling water. (If desired, oil, lemon juice and seasonings can be added to cooking water.) Cover and boil gently 25 to 40 minutes, depending on size, or until petal near the center pulls out easily. Stand artichoke upside down on a rack to drain,

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Dips for Artichokes

LOW-CALORIE DILL DIP:
1 cup plain yogurt
1/4 cup reduced calorie mayonnaise
2 tablespoons minced green onion
3 teaspoons chopped capers
3/4 teaspoon dried dill weed

CREAMY HERB DIP:
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon chopped parsley
1/2 teaspoon minced dill
1 teaspoon minced chives
1/4 teaspoon minced tarragon

PESTO MAYONNAISE:
2 tablespoons prepared basil pesto
3/4 cup mayonnaise
1/4 cup sour cream

BUTTER, HERBS AND LEMON:
1/4 pound butter, melted
Juice from 1/2 lemon, or to taste
Pinch salt, if needed
1 tablespoon minced fresh parsley, dill, chervil or a mix

In each of the above separate dip recipes, just stir together ingredients. Season to taste, as desired, with salt and pepper.

Each recipe makes about 1 cup dip, except for the Butter, Herbs and Lemon Dip, which makes a little more than 1/2 cup.

Source: California Artichoke Advisory Board