About our ‘chokes.  We like to pick them young so they don’t have the spiky “choke” in the middle.  If you’re a total beginner, check this link out, it’ll give you some good pointers.   Steaming Artichokes is generally the simplest route.  Steaming involves little water it helps retain the artichoke’s nutrients while cooking.  Place artichokes in a vegetable steamer with a lemon wedge and steam 35-45 minutes depending on how tender you like the leaves.  Enjoy warm or chilled.

Dipping Sauces

These are couple semi-healthy options. I tend to sub yogurt for anywhere it call for Mayo, but  if you’re averse, hey just go for Mayo.

Though not edible as flowers, they are a lovely addition around the farm cart. The bees love them!


2 tablespoons vegetable oil

1 tablespoon curry powder

1 cup plain yogurt

2 tablespoons Mayo

Heat the vegetable oil in small skillet over medium-high heat. Add the curry powder and cook, stirring occasionally, for 2 minutes. Pour the oil and curry into a bowl to cool. When the oil has cooled, whisk in the yogurt and mayonnaise.


1/4 cup mayonnaise, light

1 teaspoon lemon peel, grated

1/4 cup lemon juice, fresh

1 tablespoon mustard, dijon-style

2 clove(s) garlic, minced

2 teaspoon salt

1/4 teaspoon pepper

Mix All Ingredients and Chill


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By , June 25, 2011