Artichokes from the fields half an hour north of Carmel, grilled, fried or stuffed; the vegetable the whole Monterey coast claims as its own crop.

Castroville, up Highway 1 from Carmel, has called itself the Artichoke Center of the World since the 1920s, when Italian growers planted the Salinas Valley's foggy edge with globe artichokes. The crop never left, and neither did the local habit of treating artichokes as a main event rather than a garnish. In Carmel that means grilled Castroville artichokes at the restored Hog's Breath Inn and fried artichoke crochette at Vesuvio, both minutes from the fields that grew them.

Where to eat Castroville artichoke in Carmel-by-the-Sea

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Thai Cooking Class in Monterey

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Make it at home

Serves Serves 4 as a starter1 hrEasy

Ingredients

  • 2 large globe artichokes
  • 1 lemon, halved
  • 3 tbsp olive oil
  • 2 cloves garlic, crushed
  • Sea salt and black pepper
  • 120g mayonnaise
  • 1 tsp lemon juice

Method

  1. Trim the stems and top third of the artichokes, then halve them lengthwise and rub the cut faces with lemon.
  2. Steam the halves over simmering water for 25 to 30 minutes until a knife slides into the heart.
  3. Scoop out the fuzzy choke with a spoon.
  4. Whisk the mayonnaise with lemon juice and a pinch of salt for the dip.
  5. Toss the halves with olive oil, garlic, salt and pepper.
  6. Grill cut side down over high heat for 5 to 7 minutes until charred in stripes, and serve with the lemon mayonnaise.

Editor tip. Steam fully before grilling; the grill is for char and smoke, not for cooking through, and an undercooked heart ruins the effect.