Artichokes

I love this picture of Puglian chef Silvestro Silvestori trimming artichokes because it so nicely illustrates the kind of zen calm the activity induces - and the almost unbelievable amount of waste. I don't think I've ever cleaned a batch of artichokes without pausing for a moment to wonder how somebody somewhere discovered that these were good to eat. Actually, it's even weirder than that, because artichokes are a domesticated version of cardoon - meaning that some unknown farmer probably had to work for years to develop spiky flowerheads that were that size.

Whitney Flood is chef and proprietor of new Culver City restaurant Muddy Leek. After working in restaurants in New York and Big Sur, he and his wife, Julie Retzlaff, started Bon Mélange Catering in Los Angeles -- known for its farm-to-table focus and Flood's affinity for unusual pairings and game meats -- for events including weddings and underground pop-up dinners. Now the two together run Muddy Leek, the name an ode to the seasonal ingredients on their market-driven menu. What's coming up next on your menu?

Long before the marketing folks decided to rebrand prunes as dried plums, they renamed Jerusalem artichokes "sunchokes" with somewhat more success. It's no wonder that consumers adapted easily: These tubers don't really resemble artichokes, and they're native to North America, not the Middle East. They look more like raw ginger than anything else. Whatever you call them, Jerusalem artichokes have a crisp texture and a mildly sweet flavor (a better alternative name is "earth apple")

Nancy Howell has been at Ocean View Farms community garden in Mar Vista since it opened in 1977. She grows crops common to many plots -- artichokes, squash and beans. However, one neat planting box contains something strikingly exotic: pineapple. When she planted a cut-off crown of a Costco pineapple from Costa Rica and stuck it in the ground, everyone laughed at her, Howell said. Now she's the one laughing. “Two years later I had a pineapple,” she says, grinning.

"Italians in California Agriculture: The Case of the Artichoke ": Los Angeles Times Food Editor Russ Parsons will give a talk on artichokes at the Istituto Italiano di Cultura. There will be a five-course tasting menu (seated buffet) that will showcase the artichoke, with dishes such as the carpaccio di carciofi ( carpaccio of artichoke), risotto con carciofi e menta (artichoke risotto and mint) and carciofini al forno (baked baby artichokes). Sept 25, 6:30 p.m., $41 per person.

This week's Culinary SOS request comes from Mike Hough in Highland, Calif.: "We recently visited the Hog's Breath Inn at Carmel by the Sea, Calif. Our party particularly enjoyed what surely must be its signature soup, made from artichokes. It was so delicious that I'd be surprised if you hadn't already obtained the recipe and shared it with your readers. If you could coerce the recipe from the inn and share (perhaps again), we would be so thankful. Thanks. " Artichoke lovers, rejoice!

This week's SOS request comes from Jana Nash in Mesa, Ariz.: "Is there any way I could get the recipe for the wonderful vegetable lasagna from Cafe Roka in Bisbee, Ariz.? It's the best.... " With layers packed with fresh spinach, portobello mushrooms, artichokes and gooey mozzarella, there's no shortage of creamy richness in this lasagna from Café Roka (and your guests might never guess it's vegetarian). Assemble the lasagna ahead of time if you wish, then bake before serving; it makes a perfect dinner whether you're planning for company or a simple family dinner.

If you've never worked with an artichoke before, this edible thistle might come across as more than a bit daunting. The vegetable (it's actually a flower bud) takes a little bit of work before it's ready to serve, but the results are well worth it. Click on the video link to the left of this post for a demonstration. And check here for tips on how to choose an artichoke. If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com . ALSO: Go behind the scenes at the Test Kitchen 134 recipes for your favorite restaurant dishes Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest .

Total time: 1 hour, plus 1 hour cooling time for the artichokes Servings: 4 Note: Adapted from Alain Passard's "The Art of Cooking with Vegetables" 4 medium artichokes with tightly packed leaves 12 large fresh (not dried) bay leaves 6 to 8 tablespoons olive oil Juice of 1 lime Fleur de sel or salt of your choice 1. Trim back the stocks of the artichokes, snip the outer edges of the leaves and trim the top. Cut the bay leaves in half lengthwise.