New York and New Jersey farmers are seem to be geniuses when it comes to growing foods that one doesn’t associate with the northern half of the East Coast. One of those foods is artichokes. Native to the Mediterranean region and climate, most artichokes grown in the United States come from California. The East Coast variety are much smaller than those grown on the West Coast, but they’re every bit as delicious. In fact, because their chokes — the fuzzy, inedible part at the top of the heart — is underdeveloped, they’re far easier to clean and eat than their western cousins . . . proving once again, perhaps, that size doesn’t matter.