Q&A for How to Eat an Artichoke

Artichoke leaves have little spikes on the ends. Cutting these off will ensure that they don't prick you. Some people also find that cutting the tips off makes it easier to season the artichoke.

Artichokes are best grown in damp weather, with cool summer temperatures and mild winters. They are grown commercially in coastal areas of Northern California. Artichokes are perennials that can survive for up to 6 years in mild-winter areas. Northern gardeners can grow them as an annual by starting indoors early and then harvest in the fall.

Artichokes should be grown in areas with mild winters and cool summers, but they can be grown in other climates as well.

You can eat the whole thing as is. They are made from younger artichokes and prepared in such a way as to make the whole portion edible. They are nice with bread, and often eaten as a snack or as an appetizer with cured meats.

Yes. Red artichoke hearts are delicious and are perfectly safe to eat.

This is for all artichokes. You can just pick an artichoke and follow the directions!

Asparagus with a slight nutty flavor. It's rather like a cross between celery/citrus celeriac.

The 'choke' is an almost hairy growth just on top of the heart of the artichoke. It can cause you to choke if you aren't paying attention.

The whole artichoke plant is completely edible. You can cook it until it is soft enough to eat the leaves.

It should be nearly a quarter to a half of a pound. You will also find that the spiked leaves reach all the way to the stem and even down the stem itself.