Artichokes are in season three times a year with spring being the best time to get globe artichokes.
The other good time to get artichokes is between late fall and now.
We stopped in Watsonville, Calif., from a very short trip to Carmel/Monterey area for our honeymoon. We had a great time with Jose that owns the Giant Artichoke Produce and Restaurant in Castroville. He educated us on everything about artichokes. From their growing seasons to every way an artichoke can be prepared: Fried artichoke to artichoke cupcakes, plus! Delicious!
Artichoke is a legendary vegetable, and not just because of its tastiness and health benefits. The plant has long been seen as somewhat otherworldly. Ancient Egyptians viewed the artichokes as a symbol of fertility and sacrifice. It is one of the oldest cultivated vegetables and used for its medicinal properties for over 3,000 years. They were not the only classical civilization to view them as something almost spiritual. The ancient Greeks did too!
It is said that Zeus of Greek mythology transformed the Goddess Cynara into an artichoke with spiky, purple blossom – a spectacular flower that fittingly matched the goddess’ beauty. Hoping the thorny exterior meant that no one would attempt to search beyond the tough, fibrous, spiky leaves to find Cynara’s sweet, sumptuous heart.
Both artichokes and their natural ancestor, the Cardoon, were found on their meal tables. It's not surprising, given that artichokes are native to the Mediterranean basin. In 2025, the world produced approximately 1.59 metric million tons of artichokes. In California, the primary artichoke growing region in is along the central coast, specifically in the counties of Monterey, Santa Cruz, and San Benito. Artichokes are a popular vegetable in California and are enjoyed raw or cooked in a variety of dishes. Other states such as Arizona and Louisiana also grow artichokes, but on a smaller scale compared to California.
Cooked, an unsalted artichoke is 82% water, 12% carbohydrates, 3% protein, and 3% fat. In a 100-gram reference serving, cooked artichoke supplies 124 calories of food energy, is a rich source (20% or more of the DV) of folate, and is a moderate source (10–19% DV) of vitamin K (16% DV), magnesium, sodium, and phosphorus (10–12% DV), and 7 grams of fiber.
When I go home to Hawaii, I always have to go to my favorite Buzz’s on the canal windward side of Oahu. They have an appetizer called “Artichoke Surprise” The one thing about them is they take a long time to cook. My reason for buying an Instant-Pot is because steaming is the best way to retain their nutritional value in a quick way. They can be cooked in a regular pot with a steam rack and a lid; however, it does take longer to cook.
Steamed Artichoke-
2 (1/2 pound each) artichoke, 11-inch circumference
4 cloves garlic
minced juice from 1 lemon
2 tablespoons sweet butter
2 tablespoons mayo
2 tablespoons fine parmesan
Trim 1-inch off top and leave ½-inch off stem on and trim all spiky tips off. Submerge artichokes in cold water for 5 minutes.
Place steamer rack and 1 cup of cold water in InstantPot pressure cooker. Place 2 whole prepped artichokes on the steamer rack. Sprinkle lemon juice on artichokes to slow oxidation. Attach InstantPot lid to the close position making sure venting knob is in the sealed position. While they are cooking in another small saucepan over low heat melt 2 tablespoons sweet butter, add minced garlic, Sauté until golden. Stir in Mayo, parmesan. Pour over cooked artichoke.
Michelle Peters is co-executive chef Thunderbird Tahoe.