A few recipes as well as information on how to keep artichoke bottoms for winter. From a book published in 1931.

Includes artichoke hearts, Parmesan Cheese, sour cream or yogurt, mayonnaise, cream cheese, and garlic. May be served with crackers, bread, or tortilla chips.

Includes information about the plant. Includes history, how to buy, prepare, store, and cook; from Gourmet Sleuth.

Offering preparation tips including recipes for the consumer or food service industries. Artichoke growing, packing and shipping information for California growers.

The chokes are fried and topped with cheese served on a bed of greens with a sherry shallot vinaigrette.

Recipe from Riverwind Inn Bed and Breakfast, Deep River, Connecticut. Made with unmarinated artichoke hearts.