Cookbook talk:Artichoke

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The 'eating' part of this article was copied from w:artichoke. The introduction was rewritten by me.

Edit History as follows:

   * (cur) (last)  . . 11:06, 10 Nov 2003 . . Michael Shields (add image)
   * (cur) (last) . . M 07:38, 7 Nov 2003 . . Muriel Gottrop (Reverted to last edit by Marshman)
   * (cur) (last) . . 07:34, 7 Nov 2003 . . 213.48.195.67
   * (cur) (last) . . 16:29, 22 Oct 2003 . . Marshman (Clrify part that is eaten; add links)
   * (cur) (last) . . 20:07, 21 Oct 2003 . . Marshman (Copy edit; correct - artichoke IS a vegetable, not a fruit)
   * (cur) (last) . . M 09:45, 20 Feb 2003 . . Nevilley (fm)
   * (cur) (last) . . M 09:39, 20 Feb 2003 . . Nevilley (minor reword)
   * (cur) (last) . . 07:53, 20 Feb 2003 . . Tarquin
   * (cur) (last) . . M 14:43, 19 Feb 2003 . . Nevilley (conclusion)
   * (cur) (last) . . M 14:42, 19 Feb 2003 . . Nevilley (Eating technique (see talk))
   * (cur) (last) . . 14:04, 19 Feb 2003 . . 65.56.77.146
   * (cur) (last) . . 14:03, 19 Feb 2003 . . 65.56.77.146

Artichokes are common in Europe and now the UK. Fresh butter is the main dip of choice. The season starts in late autumn but is quite short. A good farmers market or greengrocer is the best place to get them in Britain. LC