The artichoke is a culinary marvel. Not that an artichoke isn’t delicious or fun to eat, but because it is amazing that within a thistle flower someone discovered its wonderful meaty flesh.

Travel anywhere along the Central Coast, north or south of Santa Cruz, and you can't miss them. Fields loaded with artichokes, a staple of local agriculture since the early part of the 20th century, are an abundant sight.

Virtually every type of fruit and vegetable has been processed into a value-added product in recent years, as growers and processors rush to meet the rapidly growing demand for the convenience they offer consumers. Until now, one vegetable seems to have been left out: artichokes.

Artichokes are rich in antioxidants such as quercertin, rutin, anthocyanins, cynarin, luteolin, and silymarin. In fact, the antioxidant content of artichoke flower heads is one of the highest among vegetables.

The artichoke was first developed in Sicily and was known to both the Greeks and the Romans. In 77 AD the Roman naturalist Pliny called the choke one of earth's monstrosities, but many continued to eat them. Historical accounts show that wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that this treat would be available year round.