Say hello to the great-granddaddy of artichokes, the aptly named Heirloom. This variety was brought to California by Italian immigrants in the early 1900s and has since flourished under the West Coast sunshine. When in season, the Heirloom is perhaps the best eating artichoke. With thick, meaty petals that pack an intense woodsy flavor, the heirloom is delicious when simply prepared — steam or grill and dress with extra-virgin olive oil and fresh-squeezed lemon juice.
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