Today, globe artichoke cultivation is concentrated in the countries bordering the Mediterranean basin. The main European producers are Italy, Spain, and France. In the United States, California provides nearly 100% of the U.S. crop, and about 80% of that is grown in Monterey County; there, Castroville proclaims itself to be "The Artichoke Center of the World", and holds an annual artichoke festival. Most recently, artichokes have been grown in South Africa in a small town called Parys located along the Vaal River.
In the US, large globe artichokes are frequently prepared by removing all but 5–10 mm (0.2–0.4 in) or so of the stem. To remove thorns, which may interfere with eating, around a quarter of each scale can be cut off. To cook, the artichoke is boiled or steamed. The core of the stem tastes similar to the artichoke heart, and is edible. Salt may be added to the water if boiling artichokes.
Text Credits: Wikipedia || Wikipedia
Image Credits: Artichokes Being Cooked || USDA Artichoke Nutrient Data
Joan Rivers 6~8~1933 - 9~4~2014
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