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Farm to Table: Artichokes have no fat and are a good source of fiber and potassium

Technically a flower, artichokes are basically a flower bud that has not bloomed yet. (Contributed)
Technically a flower, artichokes are basically a flower bud that has not bloomed yet. (Contributed)
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All of the artichoke crop for the U.S. is grown here in California. Artichokes love our mild, foggy climate. California started growing “chokes” for commercial use around 1922. The city of Castroville is known as “the artichoke capitol of the world.” Norma Jean Baker (aka Marilyn Monroe) was the first artichoke queen in 1947.

Artichokes have no fat, are about 25 calories (without the dipping sauce) and are a good source of fiber and potassium. Thought to have originated from the Mediterranean area, chokes are a perennial thistle. A single plant can produce about 20 to 30 artichokes a year. Technically a flower, artichokes are basically a flower bud that has not bloomed yet. You can pick up these stunning flowering thistles at Rodoni Farm’s market stand.

Gnocchi with Artichokes and Orange

INGREDIENTS

Extra virgin olive oil

3 baby artichokes, trimmed and cut into 1/4 inch wedges

1 large shallot, minced

Juice from 1 small orange

Pinch of dried thyme

Salt

1 1/3 pounds small, ready-made gnocchi (Pensi Pasta)

3/4 cup freshly grated Parmesan cheese

DIRECTIONS

Bring a large saucepan of salted water to a boil over high heat.

Meanwhile, generously coat a large, high-sided skillet with oil. Heat over medium heat. Add the artichokes and shallot. Cook, stirring occasionally, until shallot is softened, about 3 minutes. Add the orange juice, thyme and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until artichokes are tender, about 10 minutes.

Add gnocchi to the boiling water and stir gently. As gnocchi float to the surface, remove with a slotted spoon and transfer to the skillet. Cook over low heat until gnocchi absorbs some of the sauce, about 3 minutes. Remove from heat, sprinkle with cheese and serve! 

Makes 4 servings.

— Recipe courtesy of Evette Lecce, owner of Pensi Pasta Company

For more seasonal recipes or to print recipe, visit www.edibleparadise.com Farm to Table is a bimonthly feature by Catherine Barr of the Monterey Bay Certified Farmers Markets. For locations and vendor information, please visit www.montereybayfarmers.org.