Cultivating and Cooking Artichokes in the Other Artichoke Capital—Castro Valley

Castroville, California is the artichoke capital of the world. However, Castro Valley's zone 8b also offers a near perfect micro-climate in which to grow artichokes. The plants thrive in the cool coastal fog and warm, sun drenched days that frequent our valley. And despite what some gardeners say,  I've found it exceedingly easy to start the plants from seed. In fact, when allowed to remain on the plant, the buds bloom in to magnificent, saucer-sized, purple flowers which eventually create a plethora of seeds.  In late summer, the flowers  shrivel and the wind inevitably dislodges and distributes hundreds of the dandelion-like seeds.  These seeds germinate like weeds throughout my garden in cracks, crevices, walkways and borders. 

Once the plant's root system is established it requires little care.  Earwigs and aphids then become the primary concern, but are easily dispatched using a strong spray from the garden hose.  During the winter, the vegetation dies back and the plant goes dormant only to grow back and bud anew in spring.  This cycle happens with or without my devoted attention.  As an avid gardener, I'm a bit ashamed to admit that I rarely water or fertilize my artichoke plants.  And yet, I'm generously rewarded with softball sized artichokes year after year.

The plant pictured at top is a Globe variety from my garden.  Last night I picked it along with several other softball sized buds which I simply prepared by steaming for 25 minutes.  We feasted on them, eating their creamy hearts and tender leaf portions with a homemade, garlicky  aioli.  For artichoke purists,  steaming is the quintessential way to enjoy artichokes.  However,  I have 8 artichoke making machines in my garden and counted at least four buds forming on each plant.  This surplus stirred my culinary creativity and was the springboard for the simple baby artichoke quiche recipe below.  Even if you don't grow them, artichokes are locally in season and readily available. The simple yet elegant recipe below would make a lovely centerpiece for Mother's Day brunch.

Baby Artichoke Quiche

• 8 baby artichokes, cleaned and trimmed
• 4 large eggs
• 2 cups half-and-half
•  sea salt to taste
•  fresh ground pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons thinly sliced shallot
• 2 tablespoons fresh, fruity extra virgin olive oil
• 2 tablespoons chopped fresh Italian parsley
• 4 ounces mozzarella cheese, shredded
• 2 ounces pecorino cheese, grated
• 1 (9 inch) unbaked pie shell

Directions

1. Preheat oven to 425 degrees F 
2. Trim the artichokes and steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. 
3. Heat the olive oil over medium heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, shallots and cook for another 30 seconds to a minute until fragrant. Stir in the flat leaf parsley, and season the vegetable mixture with salt and pepper to taste.
4. whisk together eggs and half-and-half. Season with sea salt and fresh ground pepper to taste. Distribute the two cheeses evenly over the bottom of the pie shell.  Layer the artichoke mixture over the cheese and pour the egg mixture over the top.
5. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.  Can be served warm or allowed to cool to room temperature.

          Serves 8