The artichoke season extends from late February for the smallest ones—the size of a large nut, which are eaten whole—to early spring and summer for the large, fat, plump ones. Artichokes have been enjoyed from Sicily to Naples and beyond since the 1400s. Our immigrant ancestors tucked the seeds and branches from artichokes, thistles, chicory, and figs, among other vegetables and fruits, in their trunks and suitcases when they boarded ships bound for the United States. These were all plants that were not found in America at the time. Today, 80 percent of the globe artichokes sold in the United States are farmed in California, and they are available year-round.

Makes 8 servings

INGREDIENTS

1 lemon, halved
6 large globe artichokes (about 14 ounces each)
¾ cup fresh breadcrumbs
½ cup grated Romano cheese
1 garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

INSTRUCTIONS

1. Squeeze the juice of the lemon into a large bowl of cold water and reserve the rinds. Working with one artichoke at a time, trim the bottom and remove the tough outer leaves. Snip off the thorny tips of the remaining leaves and drop the artichoke into the lemon water to prevent it from discoloring.
2. Bring 1 inch of water to a simmer in a large pot with a tight-fitting lid. Stand the artichokes up in the pot, cover, and simmer for 10 minutes, then transfer the artichokes to a clean work surface; drain the pot and set aside.
3. Combine the breadcrumbs, cheese, garlic, parsley, and olive oil in a small bowl and season with pepper. Working with one artichoke at a time, pull the leaves slightly open and stuff a little of the filling between the leaves. Arrange the artichokes side by side in the pot.
4. Pour 1 inch of water into the pot and around the artichokes, add the lemon rinds, cover, and bring to a boil over high heat, then reduce the heat, cover, and steam until the bottoms of the artichokes are tender, 35 to 40 minutes; a knife should insert easily. Make sure the water doesn’t boil away; add more if necessary. Remove from the heat.
5. Arrange the artichokes on individual plates with enough room for the nibbled leaves, or place a discard bowl on the side. Serve immediately.

Excerpted from Mother Sauce by Lucinda Scala Quinn (Artisan Books, 2025). Photograph by Mikkel Vang. Reprinted with permission of the publisher.