In Season: Artichokes

Add to your table Artichoke this spring for a high content of fiber, potassium, calcium, iron, phosphorus and other essential minerals. There isn't much artichokes can’t do to improve one’s health. Specifically, they have been associated with promoting liver health, as well as staving off arteriosclerosis, gout, and migraine headaches. In addition, artichokes are known to improve gall secretions, lower blood sugar, and improve digestion. 

The artichoke is a perennial vegetable in the thistle group of the sunflower family. There are more than 140 artichoke varieties but less than 40 are grown commercially. The "vegetable" that we eat is actually the plant's flower bud.

Select artichoke globes that are deep green, with a tight leaf formation, and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage. One medium to large artichoke will yield approximately 2 ounces of edible flesh.

To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do no wash before storing. They should last a week when stored properly. 

Preparing artichokes can be a challenge but with a little practice you can easily become a pro. Follow this link to learn How to Cook Artichokes

Artichoke Bread Recipe

Serves 4 appetizers


  • ·         1 tbsp Olive oil
  • ·         ½ cup onions small dice
  • ·         2 garlic cloves, minced
  • ·         1 (5-ounce) can marinated artichoke hearts, drained well and chopped
  • ·         ½ cup  shredded Mozzarella cheese
  • ·         ¼  cup shredded Cheddar cheese
  • ·         ½  cup grated Parmesan cheese
  • ·         2 tbsp Greek yogurt
  • ·         1 Steak roll
  • ·         Salt and freshly ground black pepper


  1. Pre-heat toaster oven to 375F.
  2. Slice the bread lengthwise.
  3. Heat the olive oil in a sauté pan over medium heat. Add the onions and garlic and cook, about 2 minutes until soft.  Then add the artichoke hearts, all cheeses and yogurt to the pan. Stir mixture to blend. When completely combined remove the pan from the heat.
  4. Spread the artichoke mixture evenly over both halves of the bread.  Place on a baking sheet and bake the Artichoke bread for about 10 minutes or until the cheese has melted. Turn toaster oven to toast and toast the artichoke bread to lightly brown. Let the bread cool before serving.