CASTROVILLE, CA - (May 8, 2007) - Ocean Mist Farms was honored to host the Editor of Country Woman & Taste of Home Magazine for a full day of "Artichoke 101." Ann's day started outside in an Ocean Mist Farms Artichoke field to get a full understanding of how Green Globe Artichokes grow and are
harvested from Dale Huss, VP Artichoke Production-OMF. Ann was given the traditional red "canasta" to get a feel for harvesting fresh artichokes on her own. Following her harvesting, she joined the packing crew on the field harvest machine where she packed artichokes by all sizes.

Later in the day, Ann joined part of the Ocean Mist Family in the kitchen at OMF headquarters in Castroville. Dolores Tottino and Michele Pecci (2 generations of the Tottinio family) discussed family traditions, how to cook artichokes and family secrets on prepping a fresh artichoke.

The Artichoke Chile Con Queso recipe below will be featured in the June/July issue of Taste of Home. And the full story of Ann's "Artichoke Adventure" will be in the next issue of Country Woman.

CHILI CON QUESO ARTICHOKES (Makes 8 Appetizer Servings)
2 medium or large Ocean Mist artichokes, cooked
1 8-ounce bag Mexican Four Cheeses
1 6-ounce can evaporated milk
1 4-ounce can diced green chiles, drained
1/2 cup chopped cilantro

To cook artichokes: Rinse and cut off and discard stem and top third of petals. With scissors, cut off tips of remaining petals. Stand artichokes in a large pot. Add 3 inches of water and heat to boiling. Reduce to simmer, cover and cook until petal pulls out easily, 30-40 minutes. Drain and let cool. Gently press center petals back. With a teaspoon, grapefruit spoon or melon baller, scrape out and discard fuzzy choke in center.

To prepare Chili Con Queso: In medium microwaveable bowl, stir together the cheeses, milk and chiles. Microwave on High until melted, stirring once, about 2 minutes. Stir in cilantro. Arrange artichokes on serving plates. Spoon hot cheese mixture into the center of each artichoke. Garnish withadditional cilantro if you wish. Pull of petals, one at a time, to dip in melted cheese. When you get to the heart, cut it into bite-sized pieces to
dip into cheese.