I never developed much of a relationship with artichokes growing up in Detroit. For the past 35 years in California, the artichokes I’ve had were usually steamed, served with a dip, and were confusing to eat. How far into the artichoke do you go before you can eat the whole leaf and not just chew off the edible portion?
At your local farmers' market, there are fresh artichokes of all sizes. Most are grown near Watsonville, CA which is near Gilroy, the Garlic Capital.
This recipe utilizes another option for cooking the artichokes which infuses them with local flavor and makes them easy to eat.
At first they are a little daunting to prepare, but it's easy once you get the hang of it.
I love this dish. It has transformed the way I think about artichokes.