The globe artichoke, which looks like an unopened flower bud, finds a home in Mediterranean climates around the world. Commercially, Italy and North Africa produce many varieties, ranging from tiny buds to large heads, while North America’s big, green globes come almost exclusively from cool, coastal California. Very small artichokes can be eaten in their entirety, while only the heart, or bottom, and fleshy bases of the leaves (bracts) of large heads are edible. The choke, which is the bunch of hairy fibers above the heart, is inedible. Artichokes have an earthy, nutty flavor with a slight astringency. The artichoke season runs from late spring to mid-fall. Look for heads with tightly closed leaves and firm stalks. Cold weather will produce brown discolorations, but these don’t negatively affect flavor. For the best flavor, use artichokes as soon as you get them home. If you must keep them, cut a fresh end on the stalk, wrap in moist…