Long before there were artichoke hearts offered in salads and on pizzas and in your favorite Italian pasta dishes, my sister shared her love of this vegetable with us. While visiting from California she prepared a dinner for us. You can imagine the look on our faces when she poured these out on the counter and said “we’re having these artichokes for dinner”. We didn’t want to dampen her enthusiasm but we wondered how on earth we were going to eat these strange things. It hurt your hand when you tried to pick it up. Now this vegetable looks like a sweet green flower after being boiled for 45 minutes but before that it looked something like a pine cone. It can be prickly to touch so that is why you cut about a half inch off each leaf, cut the bottom so it can stand flat and cut an inch or so off the top. After washing it you boil it for forty five minutes with a few cloves of garlic, a bay leaf or two and some salt and pepper.
Pull off each leaf and dip it in some melted butter with seasoned salt and a dash of cayenne if you please. Turn it upside down and pull between your front teeth. The little bit of artichoke with the melted butter is marvelous. You do this until all the big leaves are gone then rub off the tiny needle like substance left (the choke) to enjoy the best part of all, the artichoke heart. You can really enjoy the large pieces left dipped in your seasoned butter.