Nothing piques my interest more than the roadside vegetable stands on Highway 1 while driving from Watsonville through Moss Landing and eventually diving through Castroville, the home of the Artichoke Festival. However, Hubby Norm did not feel my enthusiasm.
Making this stop from this busy highway meant losing “precious time”; I believe the real reason being Norm didn’t like waiting in the car while I was taking in the glorious smells from the nearby ocean air and the magnificent fresh vegetables and strawberries grown on the nearby farmer’s fields.
My first purchase from those stands were the beautiful “globes” of artichokes, and each time today when steaming, frying or adding into a soup, I smile as I think of my sweet hubby Norm. Nothing can be better than those memories.
In 1948, a young “wanna be” actress visited the Kiwanis Club while helping to promote the opening of a jewelry store in Castroville. The men were so charmed by her demeanor, they crowned Marilyn Monroe as the first Queen of the Artichoke Festival.
The first artichokes were introduced to Castroville in the early 1920s by Italian immigrants to the area. Artichokes were grown throughout the Mediterranean, being their most prized vegetable. None were exported.
California, however, grows 100% of the artichokes in the U.S. and ships all over the world.
Castroville, with its cool and humid summers, and mild winters, was the ideal climate for growing these plants. With the proper conditions, these thistle-related plants can reach heights up to six feet. The months March through May are the peak growing times, with September through October months bringing on a smaller crop.
The plant itself is beautiful, and if left on the plant, the bud will continue to develop, resulting in beautiful violet-colored thistle-like flowers. Gorgeous!
The Castroville Artichoke Festival returns this year to the town of Castroville on Saturday, Sept. 5. This is where you will find artichokes being cooked in every way imaginable. Battered and deep-fried and served with a ranch or blue cheese dip, or as a baked casserole appetizer along with toasted baguettes, nothing will please you more.
Castroville, you know the place…the town with the giant six-foot replica of this beautiful green globe we know as an Artichoke.
Artichokes with Garlic Butter
With a knife, cut horizontally across top of artichoke about one half inch. Then with scissors, cut one-half inch off each sharp tip.
Place artichokes in a pot of cold water and bring to a rolling boil. Turn down to simmer and cook until bottom leaves pull away easily (about 40 minutes).
Drain and serve with melted garlic butter.
Deep-fried Artichokes
Serves 4 as an appetizer
In a pot, heat 4 inches of vegetable oil to 350deg.
• One 14oz, can of artichokes
Drain artichokes and pat dry and cut in half.
In a bowl mix together:
• 1 cup milk
• 2 large eggs
• 1/2 tsp. salt
• 1/4 tsp pepper
In a separate bowl, mix together:
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp. baking powder
Method:
Dip each half of artichoke first into milk mixture, then into flour mixture.
Drop into hot oil and cook 3-4 minutes or until golden brown.
Serve with ranch or blue cheese dressing.
Artichoke Spinach Dip
• One 14oz. can of artichoke hearts, drained and chopped into 1/4 inch pieces.
• 1/2 cup drained and patted dry frozen chopped spinach.
• 1/2 cup parmesan cheese, set aside for topping.
In a bowl add:
• One 8oz. package of cream cheese
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1 clove of garlic, minced
• 1/4 cup of diced scallions
Mix together and add spinach and artichokes.
Place in an ovenproof 8in. bowl and top with the parmesan cheese.
Bake in a preheated 350deg. oven for 20 minutes.
Serve with toasted garlic baguettes or pita rounds.
Colly Gruczelak, a Ben Lomond resident, loves people and loves to cook. Contact her at cz****@*****st.net.
