Cookbook talk:Artichoke

The 'eating' part of this article was copied from 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