California Artichoke Advisory Board

California Artichoke Advisory Board Go to our website, artichokes.org for the best information on cooking, trimming, recipes. We can help you with all your questions. Happy Eating!

DID YOU KNOW? (Artichoke Edition!)Who knew Artichokes could make a sweet impact?Artichokes contain a naturally occurring...
05/21/2026

DID YOU KNOW? (Artichoke Edition!)

Who knew Artichokes could make a sweet impact?

Artichokes contain a naturally occurring compound called cynarin, which temporarily blocks your sweet taste receptors. The result? Anything you eat or drink afterward — even a plain glass of water — tastes noticeably sweeter.

It's one of the reasons artichokes are so tricky to pair with wine, too. That same compound can make your favorite glass taste metallic or off.

Nature's most underrated flavor trick. 🍷

POV: You just made Applebee's spinach artichoke dip at home and it's BETTER than the original 🧀🔥For those days you just ...
05/21/2026

POV: You just made Applebee's spinach artichoke dip at home and it's BETTER than the original 🧀🔥

For those days you just want some good ol' fashioned restaurant-style artichoke dip. We found a copycat version here for you! Courtesy of The Cozy Cook, we can't recommend this enough. This creamy, cheesy dip comes together in under 30 minutes with roasted garlic Alfredo sauce, cream cheese, mozzarella, Parmesan, Romano, spinach, and artichoke hearts 🌿✨ Bring it to the next potluck, at your next dinner party, or for family dinner night!

Serve it warm with tortilla chips, pita, or crusty bread and watch it disappear!

💡 Pro tip: Let your cream cheese come to room temp first so it melts into the sauce perfectly!

Ingredients:
16 ounces roasted garlic Alfredo sauce (jarred)
8 ounces cream cheese, at room temperature
1/2 cup Parmesan cheese, shredded
1/2 cup Romano cheese, shredded
2 cups low-moisture whole milk mozzarella, shredded
6–8 medium fresh artichokes*
16 ounces fresh spinach, steamed (or 10 oz frozen spinach, thawed and drained)
1/2 cup milk (optional, to thin the dip)

Method:
1. Heat Alfredo sauce: Add 16 ounces roasted garlic Alfredo sauce (jarred) to a large saucepan over medium heat.
2. Melt in cream cheese: Cut 8 ounces cream cheese, at room temperature into cubes and stir into the Alfredo sauce until smooth and creamy. Use a fork to whisk out any lumps.
3. Add cheeses: Add 1/2 cup of Parmesan cheese, shredded, 1/2 cup of Romano cheese, shredded, and 2 cups low-moisture whole milk mozzarella, shredded and stir until well combined and melted.
4. Add artichokes and spinach: Stir in the prepared fresh artichoke hearts, then add 16 ounces fresh spinach, steamed (or 10 oz frozen spinach, thawed and drained). Mix until everything is well combined and heated through.
5. Adjust consistency: If the dip is thicker than you'd like, stir in up to 1/2 cup of milk (optional, to thin the dip) until smooth and heated through.
6. Serve: Serve warm with tortilla chips, pita chips, fresh crusty bread, or vegetables. Refrigerate leftovers for up to 4 days.

05/20/2026

Ever wonder why California Artichokes taste so good? 🌿 It all starts with where they're grown!

Did you know May is National Salad Month? 🥗🌿 Why not celebrate with us by preparing this delicious Artichoke and Roasted...
05/18/2026

Did you know May is National Salad Month? 🥗🌿 Why not celebrate with us by preparing this delicious Artichoke and Roasted Red Pepper Salad? It's refreshing, unique and perfect for any dinner party!

For the Salad:
8 medium California artichokes, prepared and cooked as directed for whole artichokes
4 red bell peppers
Lettuce leaves (optional)
½ cup sliced red onion
½ cup sliced ripe olives

For the Roasted Red Pepper Dressing:
1 roasted red bell pepper (reserved from salad preparation)
⅓ cup balsamic vinegar
¼ cup white wine or cider vinegar
2 cloves garlic, minced
1 tbsp chopped fresh basil*
1 tsp chopped fresh rosemary*
1 tsp sugar

Instructions:
1. Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.

2. Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.

3. Prepare Dressing: In blender or food processor container, place ¼ of the bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.

4. Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining ¾ of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.

5. Spoon dressing over salads.

*NOTE: If fresh basil and rosemary are unavailable, substitute 1 teaspoon crushed, dried basil; and ½ teaspoon crushed dried rosemary.

Serving Suggestion: Chill dressing: Arrange salad; cover and refrigerate up to 4 hours ahead. Spoon dressing over salads just before serving.

05/16/2026

Ever wonder what it takes to grow California Artichokes? We sat down with Benny Jefferson of Neponset Ag to talk about the craft, the land, and the original varieties that have been the backbone of artichoke farming for generations.

Fresh, seasonal, and ready to be the star of your table 🌿Pick up California artichokes while they’re at their peak.
05/13/2026

Fresh, seasonal, and ready to be the star of your table 🌿
Pick up California artichokes while they’re at their peak.

Let’s bust a few artichoke myths 👇Think they’re too complicated? Too time-consuming? Only for special occasions?Not quit...
04/30/2026

Let’s bust a few artichoke myths 👇
Think they’re too complicated? Too time-consuming? Only for special occasions?

Not quite 💚

Artichokes are actually one of the simplest things to prepare—just a few steps, a little time, and you’re set. No fancy ingredients, no complicated techniques.

Fresh, flavorful, and easier than you think 🌿
Sometimes all it takes is giving them another try.

Cooking with artichokes? We recommend going fresh! If a recipe calls for canned artichoke hearts, it’s easy to swap in f...
04/27/2026

Cooking with artichokes? We recommend going fresh!
If a recipe calls for canned artichoke hearts, it’s easy to swap in fresh California artichokes making all the difference in flavor.

Here’s a simple switch:
✨ Use baby or small artichokes
✨ Remove outer leaves until you reach the light green/yellow center
✨ Trim, cut into quarters or sixths
✨ Steam until tender

Baby artichokes are fully edible (no choke!), and small artichokes just need a quick clean in the center. Try it out and comment below what you think!

If you’ve never had a stuffed artichoke… this is your sign.This Italian-inspired recipe turns a simple artichoke into so...
04/24/2026

If you’ve never had a stuffed artichoke… this is your sign.

This Italian-inspired recipe turns a simple artichoke into something seriously special. Think crispy edges, soft centers, and flavor in every bite. 🌿

What you’ll need:
• 4 large California artichokes
• Focaccia or herbed breadcrumbs
• Parmesan
• Olive oil
• Garlic, parsley, oregano
• Salt + pepper

How it comes together:
Prep your artichokes (trim, clean, remove the center), mix up your breadcrumb filling, and stuff it generously between every leaf. Bake with a little water in the pan until tender and perfectly golden.

It’s the kind of dish that feels impressive… but is actually simple to make.
You can find recipes like this and more on our website!

💚 Save this one for your next dinner moment.

April is National Garden Month 🌱 A time to celebrate where it all begins, right in the soil! From California fields to y...
04/17/2026

April is National Garden Month 🌱 A time to celebrate where it all begins, right in the soil! From California fields to your table, artichokes are grown with care every step of the way 💚

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