Promise me something: The next time you see baby artichokes, whether in a 9- or 12-pack clamshell of indeterminate origin at your local supermarket or loose at your local farmer’s market (jealous, as ours won’t be here for some time), I want you to buy every single one of them. All of them. This is no time to share with the next customer or to be a good locavore citizen. Trust your local artichoke-obsessed food blogger on this one; without fail, they disappear for the season the moment you discover their awesomeness, which I hope we’re all about to do.
As I admitted recently, despite the fact that they’re my favorite vegetable, we don’t talk much about artichokes around here because I know they’re fussy to deal with, and for most people, this is a dealbreaker. It’s also because my favorite way to eat big artichokes is rather boring — boiled or steamed whole until deathly soft, the leaves pulled and dipped into a hodge-podged sauce of mayo, lemon juice, salt and black pepper. With a glass of white wine and a simple green salad on the side, I honestly don’t know why I eat anything else for dinner, ever.