Since artichokes are very sensitive to frost, the world’s most important artichoke producers are those with mild climates, particularly around the Mediterranean Sea.
Important producers include: France, Italy, Spain, Egypt, Israel, Algeria, Morocco, and Turkey. The variety of harvesting times in these countries makes having artichokes year-round a possibility; however, the lowest prices will be found in late autumn and early summer.
The edible part of the artichoke is minimal- but contains inulin carbohydrates, calcium, protein, provitamin A, and vitamin B1. 
In Turkey, you can find artichokes at farmer’s markets floating in large bins of lemon-water. They are typically sold for about 2 Turkish Lira per piece (about 1 dollar each). The person selling them will give them to you in a small bag of lemon-water to take home.
Artichokes are ideal boiled and served with warm or cold sauces. In this recipe, they are boiled then stuffed with carrots, potatoes, and peas.
The artichokes may look small, but they are extremely filling. If you are preparing this dish, assume 1-2 artichokes per person.
2 tablespoons olive oil (30 grams)
1 potato, diced
3 carrots, diced
1 cup fresh peas (sub: frozen)
Juice of 1 lemon
2 tsp salt (12 grams)
4-5 fresh artichoke bottoms
1-2 sprigs fresh dill
5-6 leaves fresh basil
- Heat olive oil in large pot. Add potatoes and carrots and sauté for 5 minutes.
- Add lemon juice, 2 cups of water, salt, and peas. Stir and bring to a boil.
- Add the artichoke bottoms to the pot and cover with lid. Lower heat to a simmer.
- Allow to cook for about 20 minutes, or until artichokes are soft enough to cut through with a fork.
- Serve with fresh herbs.
Tips & Additional Information
- If you cannot find pre-cut artichokes, here is a video from New York Times that explains how to prepare them yourself. It is definitely worth the effort :) !
 Fruit and Vegetables by Teubner