Did you know that the artichokes we eat are actually the plant's flower bud? I love artichokes. I have steamed, simmered, baked and grilled them. In the summer months there is nothing more delightful than a simple cooked artichoke where I can peel away the layers and dip the leaves in a savory summer sauce. And then comes the prize: the heart. You'll find two delicious sauces to choose from here.

You might be interested to know that America's entire commercial artichoke crop is grown on just over 9,000 acres concentrated in only five California counties. Monterey County grows three-quarters of California's artichoke crop and ships out almost 4 million cartoons across the country every year. There is even an annual artichoke festival each may in Castroville, the self-proclaimed the artichoke capital of the world.

Make sure to select globe artichokes that have tight, compact heads and tiny thorns. Don't worry if they are a little brown, which sometimes comes from a light frost before harvesting. I like to serve these at a casual dinner along with small bowls on the table for guests to discard the finished leaves.

Artichoke halves make perfect containers for your favorite sauce. You can make these a day ahead and keep them refrigerated. Here a tangy vinaigrette dressing, with the addition of summer herbs, adds a pleasant and refreshing finish. The red pepper aioli offers a slightly spicy, creamy alternative. Other alternatives include roasted garlic mayonnaise, sun-dried tomato yogurt dip or spinach and cucumber sour cream dressing. If you prefer a lighter sauce, combine fresh tomato salsa with sour cream and lime juice for a Mexican-style sauce.

Artichoke Tips

--Use a serrated spoon or small tongs to remove the hairy inner choke.

--The aioli or vinaigrette can be prepared up to 5 days ahead and refrigerated.

--You can also serve your favorite chicken, egg or tuna salad in the center of the heart for an entrée dish. Have some Summer Vinaigrette on hand for dipping the leaves.

--Recommended wine: Although artichokes are thought to be unfriendly to wine, a dry chenin blanc or spicy sauvignon blanc goes nicely with this dish.

Chilled Artichoke Halves with Two Sauces

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