If you are from the midwest, chances are, like me, the closest you have been to an artichoke is eating the spinach artichoke dip at your nephew’s graduation party.  In the Monterey area, however, artichokes are big, so big that they have an annual artichoke festival.   It is actually an artichoke and WINE festival, because hey, what is a festival without wine?  If you are in the Monterey area this weekend you should check it out!  it is being held at the Monterey County Fair & Event Center.  I went last year and the highlights for me were eating the fried artichoke hearts (super yum!) and listening to chefs from local restaurants discuss the proper way to cook fresh artichokes.  To me, this was important, because the first time I tried cooking them it was a disaster.  I learned that you do not boil them, you STEAM them.   Eating them was also a novel experience.  Here’s how: you take a leaf from the cooked artichoke, put the base of the artichoke leaf in your mouth, put your bottom and top teeth together, and slowly pull the leaf out, skimming the savory artichoke goodness off the leaf.  The artichoke is actually the official state vegetable of California, and did you know?  Nearly two-thirds of America’s artichokes are grown in Castroville,  a small town located north of Monterey.  Another interesting fact: Marilyn Monroe served as honorary queen of the Artichoke Festival in 1948 before she became famous.

One of my favorite ways to eat artichokes is in Lemon Chicken Artichoke Soup.  My friend Anushka (yes, I named my goat after her) actually told me about this delicious recipe and I adapted it.  If you need a light and nourishing soup to warm your spirits this is it!

Monterey Farmgirl’s Lemon Chicken Artichoke Soup

1 lb. skinless chicken breasts, cut into 1-inch pieces

3 leeks, sliced 

2 tbsp olive oil

3 cloves garlic, minced

1 bay leaf

(1) 14 oz. can artichoke hearts, drained

4 cups chicken stock

1 cup kale leaves, torn 

Juice of 1 lemon

1-2 tsp. thyme, chopped

Pepper to taste

Instructions:

1. In a large pot, sautee the leeks in the olive oil for about 5 minutes, or until they are tender and start to turn golden.  
2. Add the chicken, garlic, bay leaf, artichoke hearts, chicken stock, kale, and thyme and bring to a simmer, cooking for 30 minutes.
3. Add the lemon juice and pepper