artichokes very well in san francisco, i am in fog belt. it likes to be fed, and watered,wilts in warm weather so i make sure i water in the morning when it gets warm, lol in sf.my 2 plants are two years in the ground from one gallon pots purchased from sloat, planted them in late summer and the following spring i got three artichokes, last spring at 2 years old i got 8 nice large ones. the plants have side shoots which mature and make more plants so i now have 4 plants and are 2 feet tall so i hope i get some nice artichokes this .. spring, its definitely getting lots of water at the moment

Click the Link Below on how to move Asparagus. Per the link below. Move Your Asparagus Crowns .1 Prepare a bucket of bleach solution. Use one tbsp. of bleach for each gallon of water. Dip your fork into this bucket before making every cut into the bed. This will prevent the transfer of disease organisms from one bed to another. .2 Dig your crowns in the early spring, while the plants are still dormant. Uncover the crowns to be moved, and gently separate the roots to release the plants you are moving. This will be easier if your are moving an entire bed; just lift everything out and keep it intact. .3 Move your crowns to the new bed. Lay the roots out over the soil mound, then cover with additional soil to fill the trench. You can add another inch of compost when you get to the top of the trench, then cover that with an inch of soil to finish. .4 Water thoroughly to compact soil and moisten the crowns. Make sure the bed stays slightly damp, either trusting to the rains or watering them yourself. Here is a link that might be useful: How to dig and move Asparagus crowns

I think that is the Comfort-R mode, which are different switches. This is labeled for the de-humidifer - installed or not. The strange part is that the installer guide on the XL16i/XV80 is asking for the switch to be set like a dehumidifier is installed even if one is not.

I've been looking for a similar recipe for years and tracked down the former owner of Ravena's restaurant in Durham, NC, who made it but he couldn't remember the recipe. He thought it had "canned, marinated artichoke hearts, garlic, sour cream, spinach, salt and pepper" (it was pureed). One of these days I need to experiment I guess because I don't think I'm going to find this recipe. It was served with carrot and celery strips, broccoli, and I think a few pita wedges. It was an appetizer but I would order it as an entree because I wanted it all for myself!! Ann