Butterflies are beautiful, dainty and graceful flying stained glass windows! The slightest glimpse of one of these creatures brings immeasurable joy to the beholder. We write poems expressing our delight and take photographs; its metamorphic live cycle is analogous to our own. Butterflies are simply revered by children and adults alike.

So wouldn't you love to have a butterfly garden in your own yard? Even if your landscape is already established, if you plant a few of the plants listed below, butterflies will soon find a friendly environment in your gardens.

Unfortunately, not all flowering plants will attract butterflies, but some flowering plants are excellent hosts for the butterfly larvae. There are other flowers that provide nectar for the adults. Different species of butterflies are attracted to different flower nectar and flower colors.

The flowering plants that butterflies love can be annuals, perennials, shrubs and/or vines. You can create a wonderful, colorful garden that blooms year round, is beautiful for you, and attracts these delicate creatures.

Artichokes are perennials but they are grown as an annual here, as they won't survive our winters. Prepare the soil well before planting to insure best results. The plants can reach a height of 3' to 4' and spread up to 6' wide, so allow plenty of space for them to grow.

Artichokes require frequent irrigation during the growing season, about once a week and more often in hot weather. Moisture deficiency during the growing season results in loose buds of inferior quality. If your soils are heavy, water less.

For preparing and cooking, first twist off the stalk, which should also remove some of the fibers at the base, and then cut the base flat and pull away any small base leaves. If the leaves are very spiky, trim them with a pair of scissors if you wish, then rinse under running water. Cook in boiling water, acidulate with the juice of half a lemon. Large artichokes need to be simmered for 30-40 minutes until tender. To test if they are done, pull off one of the outer leaves. It should come away easily and the base of the leaf should be tender.

For harvesting, you want to get the artichoke when it has dark green leaves. Pick it before any browning or dryness occurs. The stalk should correspond to the size of the artichoke and be spindly. The artichoke should feel heavy for its size.

You can store unwashed artichokes in a plastic bag in the refrigerator for up to 4 days; wash just before cooking. They are best used the day of harvest.

Artichokes contain small amounts of potassium and vitamin A.

If you are traveling about, you'll find that Italy, France, and Spain produce good quality artichokes. They tend to eat the artichokes before the choke has formed and the entire artichoke is edible. You see more and more artichokes here like that at various farmers' markets.

Grilled Artichokes with Olive Oil, Lemon and Mint
from the "Farm Fresh to You" website

1 lemon halved
3 large artichokes
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint

Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1". Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.

Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp tender, about 15 minutes. Drain. Cool. Can be prepped a day ahead. Cover and refrigerate.

Prepare barbeque (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in a small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer to platter and drizzle with some remaining dressing. Serve warm or room temp.

Western Stuffed Artichokes
from the website of "Farm Fresh to You"

1/4 cup chopped roasted red peppers
1 tablespoon minced parsley
1 tablespoon each minced fresh garlic
1/2 cup white wine
2 artichokes
2 oz. ricotta salata, diced
1 cup white bread cubes
1 lemon

Trim and steam artichokes (adding 1/2 lemon to saucepan). In a bowl, combine parsley, garlic, peppers, ricotta salata and bread plus 1/2 tsp. juice from remaining lemon. Heat oven to 350 degrees. Remove choke from artichokes; fill cavity and outer leaves with stuffing. Place in pan, add wine and bake 20 minutes. Serves 2.

Hot Artichoke Dip
from the website of "Great Party Recipes"

1 cup mayonnaise
1/2 cup sour cream
1/2 cup grated parmesan cheese and garnish
1 tablespoon lemon juice
1 cup artichoke hearts, chopped
2 teaspoons fresh garlic, minced
1 tablespoon chopped pimiento, if desired
1 teaspoon salt
1/2 teaspoon pepper

In a bowl, combine the mayonnaise, sour cream, parmesan cheese and lemon juice. Stir in the artichoke hearts, garlic, pimiento, salt and pepper. Transfer to a heat-proof dish. Top with 2 tablespoons parmesan cheese, if desired and bake in a 350 degree oven until hot, about 15 to 20 minutes. Serve with crusty sourdough French bread or crackers. Makes about 3 cups.