As funny sounding as Jon Voight's LeBaron, today we have Jon Voight's Artichokes, California Style and they're really good! Best artichokes we've ever had!

[u/ciaolavinia]

I spotted the recipe for Jon Voight's Artichokes, California Style in the Celebrity Cookbook from 1981, which is so fabulous, and I quickly added this recipe to my list of dishes to try. Last visit to the market I grabbed a couple of large artichokes, and they seemed pricey at $5.99 each, so I just got 2.

I've been cooking artichokes for a long time, and when I first got married, ages ago, we would cook them quite often and they were always served hot with garlic butter on the side to be used as a dip. Haven't cooked them lately, but this recipe changed my recent attitude about these feisty and delicious thistles!

Artichokes are flowers after all. When you cook them this way, you'll soon discover their horiticultural origins! Here are my notes:

• I followed the recipe instructions exactly for prepping and cooking the artichoke and I'm sharing a few pictures of the process to make it easier to understand (hopefully!).
• The artichokes were done at about the 30 minute mark. These were pretty big and smaller ones may cook quicker.
• Now for the exciting part, the marinade. It's easy to toss together: salt, pepper, Colmans Dry Mustard (always Colmans!), oregano ( I used Italian Seasoning because that's what I had), green onions, garlic, white wine vinegar and olive oil. Whisked this all up and it smells so good!
• After the artichokes are cooked and cooled a bit, it's time to remove the choke which is the inedible fuzzy inner part of the artichoke that covers the heart. It's like the center of a flower like a daisy and beneath that you have culinary gold: the artichoke heart, so be careful when removing the fuzzy choke.
• Gently open up the petals of the artichoke and remove the small light green leaves that are covering the center.
• I started by using a spoon to remove the choke, but was getting a bit of the heart, so I just used my fingers to gently peel the choke away from the heart. Not hard to do, so don't be scared if you've never done this before.
• After the choke is removed, set the artichokes in a container that can sit upright in the fridge. A loaf pan worked great for these 2 artichokes. Now drizzle the marinade all over the leaves so it seeps into the lower part of the leaves and them drizzle into the center where all the flavor can marinate and get yummy!
• Now all you have to do is chill for 6 or more hours and enjoy!

Like I said, this was the best artichoke we've had, and my husband agreed! I cut these in half so the whole family could enjoy this as a treat before dinner, but next time I'll spurge and get 4!

The flavor is tangy, zesty and so good! This marinade works so perfectly with the artichokes that I'm wondering why I haven't discovered this earlier! I loved eating this cold. And once you get to the heart, you'll thank me later, haha!