http://www.thekitchn.com/feedburnermain
In California, where I live, March marks the start of artichoke season. That’s when the vegetable — officially, a spiky flowering plant called a thistle — starts showing up in farmers markets across the state.
Cooked and eaten around the Mediterranean for at least two millennia, the ancient artichoke is known as the “aristocrat” of the vegetable world, with its delicate flavor and impenetrable exterior, at least to the uninitiated.
It’s also the subject of a little-known chapter in the history of organized crime. Almost a century ago, New York City mobsters weren’t just bootlegging, gambling, and loansharking. They were engaged in another shady million-dollar operation: artichoke racketeering.
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