Castroville, California is known as the Artichoke Capital of the World and the best tasting artichokes come from Ocean Mist growers. They supply us year-round with these the edible buds of the thistle plant. Fresh artichokes squeak when you squeeze them and any occasional brown spotting only indicates frosting which does not affect quality. All artichokes preparations require some effort. Remove all tough outer leaves and snip off the prickly tips of others. Cut off the entire tip until you get to the point where the leaves are tender. Remove the fuzzy choke with with a serrated grapefruit spoon or cut artichoke in half and carve it out with a paring knife. Soak chokes in lemon water to prevent browning for a couple minutes. Then proceed by stuffing and braising, quartering and roasting with potatoes, or boiling 30 minutes (or until a knife easily pierces the bottom) and eating as is with or without dipping sauce. You can use the tasty cooked bottoms as a vessel for any kind of salad. Even the stems are meaty and delicious. Peel completely to remove stringy fibers and cook together with the whole choke. Store artichokes in the coldest part of your refrigerator - unwashed - and use within a couple days.