The best-tasting globe artichokes in the country are grown in Castroville, California. Artichokes are very, very sensitive to any temperature fluctuations so supplies can be spotty - even during the height of spring .Green Globe chokes should be heavy and firm. A little blemishing is just frosting and won't affect flavor. To tell if an artichoke is really fresh, give it a good squeeze. If it squeaks, it's peak. Trim off spiky tips all around and lop off a little from the top and the base, removing the stem (so it sits upright in the pot while cooking). Stuff chopped garlic & Italian parsley all over, maybe adding breadcrumbs spiked with grated Parmigiano . Place in dutch oven, sprinkle with salt and pepper and pour e.v. olive oil over all. Pour a mix of water and chicken stock halfway up the sides. Bring to boil, then cover and simmer about 30-40 minutes depending on their size. The leaves should feel very tender as you pull them through your teeth. Don't forget to peel the stem you cut off earlier and throw it into the pot during cooking - it is meaty, luscious treat.