Add enough water to come of the way up the artichokes.

Perhaps this is why I think of artichokes in the fall.

It has given its name to a local kind of artichoke.

On the other side of the country, a town in California is home to the world's largest artichoke.

As the artichokes are prepared, add them to the bowl.

Place the artichokes in the pot and cover with cold water.

As it turned out, my discovery was not true baby artichokes.

But before you begin cooking artichokes, it is important to buy good ones.

It's not a small point that artichokes make everything else taste better, too.

The artichokes can be served hot or at room temperature.

Remove from heat and return the artichokes to the pan.

Put each artichoke in the center of a shallow bowl.

The artichokes are tiny and tender all the way through.

Place the artichoke in the water mixture as you finish each one.

It is also very good with artichokes, served hot or at room temperature.

Add the artichokes and cook for 30 minutes longer, or until they are tender.

The small ones - often called baby artichokes - are not actually babies at all.

And I did so want to dig up a few artichokes this evening.

More evidence is needed to rate the effectiveness of artichoke for these uses.

If stuffed artichoke is offered as a special, order it.

Don't, as I did once years ago, throw all the wet artichokes into the oil and stand back.

Cover and cook about 15 minutes, until the artichokes are tender.

"They're better than California artichokes, because those are 10 days old by the time they get here.

Add the artichokes to the pan in an even layer.

Add the artichokes and cook, stirring, until brown, about 3 minutes.