Artichoke Season in Full Bloom
Why We Love Artichokes (and Why You Should Too)
There’s something charmingly old-world about artichokes. Maybe it’s the layers you peel back slowly, almost meditatively, or the earthy flavor that hints at both bitterness and sweetness. Whatever it is, when artichoke season rolls in — typically May through June — it’s a good excuse to pause and savor one of spring’s most unique vegetables.
The prime artichoke season in the U.S. runs from May through June, peaking in May in California, where nearly 100% of America’s artichokes are grown (hello, Castroville!), a second, smaller harvest may come in the fall — but spring is the real star of the show.
Keep your eyes peeled at local farmers’ markets or your grocery store’s produce section for artichokes that are:
- Heavy for their size
- Tightly packed, with closed leaves
- Deep green and free of brown spots
A Little Artichoke History:
Did you know the artichoke is actually a type of thistle? Native to the Mediterranean, it was considered a delicacy as far back as ancient Greece and Rome. Fast forward to today, and it’s beloved in dishes from Italian artichoke hearts to Provençal stews and California-style dips. And don’t forget the staff favorite, fire roasted!
Whether you steam, roast, grill, or stuff them, artichokes are a springtime ritual worth embracing. Head to your nearest market and pick up a few — your tastebuds (and your health) will thank you.
Check out our recipes on our site for ways to cook artichokes and make some fun dips!
What’s your favorite way to enjoy artichokes? Tag us in your artichoke creations on Instagram, facebook or leave a comment below with your best tip or recipe — we’d love to hear from you!
Fun fact: Marilyn Monroe was once crowned California’s first Artichoke Queen in 1948!