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The biggest and freshest I've ever seen. Saturday at the Needham location.
As big as a large grapefruit and super fresh. Only .99 each.
They even have a 2-3" stem.


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  1. They had them at the Coolidge Corner location as well! Mmm

    1 Reply
    1. re: The_SBK

      OMG!! They were so huge and perfect it was almost food porn!

      I had several purchased elsewhere at home and I'm the only eater, so I passed reluctantly, but may be back to buy some.

    2. I grabbed three at the Boylston Street store in the Back Bay.


      8 Replies
      1. re: BostonZest

        had them in coolidge corner - have been cooking them almost every day. yum and what a great value.

        1. re: teezeetoo

          What have you made with them? I could use some artichoke inspiration!


          1. re: The_SBK

            I've just been steaming the big ones and enjoying them with some salt and butter.

            But let me know if you see tiny baby artichokes in the area because I just came back from brunch at Rocca and had the crispy artichokes. Tiny artichokes fried crisp with lots of lemon -- I skipped the dressing -- can't eat raw egg.

            I could become addicted to that dish and would love to try it at home but I need fresh baby artichokes.

            500 Harrison Avenue, Boston, MA 02118

            1. re: BostonZest

              I'm pretty sure that I saw packs of the baby artichokes at the Coolidge Corner TJs yesterday, give them a call.

              1. re: BostonZest

                Wilson Farms in Lexington had them last time I was there.

                Wilson Farm
                10 Pleasant St, Lexington, MA 02421

                1. re: BostonZest

                  Just saw them at Whole Foods Brighton today.

                2. re: The_SBK

                  The_SBK, you might want to consider doing a search or posting a new thread on the Homecooking Board. I'm sure you'll get lots of helpful ideas.

                  They had them at the Memorial Dr. TJ's yesterday.

                  1. re: bear

                    Thanks bear, good suggestion!

            2. I paid 2.99 ea for them at WF yesterday:-(. Someone told me that the center of the stem is the same as the heart. I'm making them now.

              3 Replies
              1. re: catsmeow

                I bought some of those from Whole foods last week at 2/$5 but they were a lot bigger than the ones I bought at TJs. There is some tender flesh in the stem but you have to work to get to it.


                1. re: BostonZest

                  I cut the stems off and steamed them seperately. After they were very soft, I cut them lengthwise a little off center and the center strip of yummy goodness came right out. It was about the size of a long cigarette

              2. Also at TJ's on Route 9 in Shrewsbury. They're huge.

                1. Got two at the Fresh Pond TJ's yesterday. They are humongous, and the "leaves" are on the small/tender side; their tips are hardly prickly at all. I haven't seen any artichokes approaching these for size and quality for quite a while.

                  1 Reply
                  1. re: PinchOfSalt

                    Is it possible to stuff the globe type?

                  2. Excellent info! Thanks all- I hope they are still there- I know what Ill be making for dinner tonight :-)

                    1. th you sysco. i got them at WF a few wks ago. I defntly paused at the 2 for $5 price, but they were the very best artichokes i have ever had ( I have been eating these all my long life . my parents,, born in the '20's in new orl. and rural va., had never had them til post-war Cal. so we alw ate them, growing up.)

                      btw, the way i cook them, my fav way, is to:

                      Trim off the stem FLAT to about 1- 1.5"

                      Put them shoulder-to-shoulder in a stainless pot (not aluminum, which reacts with the acid).
                      Add about 1 1/2" of water and 1" cider vinegar (any will do but i prefer this vinegar). use an empty soda can, upright or on its side, squished as needed, as a spacer if needed so that the artichokes sit up straight.

                      Top with lid that fits/seals the pot. bring to boil, turn down to low boil/simmer, cook 45-60 minutes til leaf pulls out easily and is flesh comes off easily. (I actually have had occasions when i had to cook them much longer, but rarely.)

                      ***** Check the water level every 15-20 minutes because it's easy for it to boil away and you have a burnt mess. If liquid is too low, replenish as needed. (my mom used a pressure cooker .)

                      the vinegar gives them a great tang so they're delic. on their own. i eat them plain, but my family was divided between the melted butter camp and the mayo/mustard mixture camp.

                      1 Reply
                      1. re: opinionatedchef

                        We always steam them in an aluminum steamer with just water. Then serve with melted garlic/butter. Yummm

                      2. Picked some up this morning......had the 2/$5 ones from WF a couple of weeks ago, so it will be interesting to compare. I also use the water/vinegar/steam approach. They are great cold the next day with aioli too......but I seldom have any left to eat this way!!!!

                        5 Replies
                        1. re: Science Chick

                          steam them in stainlesss steel if possible - alternative to garlic butter: olive oil, garlic, white wine vinegar or lemon juice, a good parmesan and a few anchovies: put in food processor (grate parm first of course!) - caesar artichoke heaven.

                          1. re: teezeetoo

                            I have been using the aluminum steamer for years. Will try the stainless next time. I know the aluminum can make them discolor but never noticed any flavor issues.

                            1. re: hargau

                              use the left over water in the pot to water the plants around the house.
                              No need to pour the nutrients down the drain.
                              Yes.....cool the water before you put it on the plants.

                              SYSCO KID

                            2. re: teezeetoo

                              I do an herb, evoo, lemon, goat cheese dressing for artichokes that rocks!

                            3. re: Science Chick

                              Wow.........I have to say these were some of the best I've had all year!

                            4. They are out as of last night in Needham. They said they may get some more in closer to the weekend, I'm kicking myself for not grabbing some (they were really great looking).

                              1. Looked for these at Whole Foods and TJ's at Fresh Pond...all gone.

                                1 Reply
                                1. re: rknrll

                                  got some at TJ acton today. 99 cents.. Only average size and the stems were limp. have not cooked them yet.