30 May 2017

Artichauts

The artichoke plant — one of five — that we planted many years ago is really producing this year.

Three of the plants gradually died off, and one other one survives but is very small.

The big plant that has been the most successful has at least 10 artichokes on it right now. That's it in the photo above.

We've only ever eaten the artichokes from this plant one time. This year may well be the second time. The question is, do we cut and cook them now, while they are small, or wait until they get bigger?

13 comments:

Andrew said...

I have a good recipe for artichokes. Ingredients: 2 artichokes, one punnet of strawberries, 100 ml of cream. Method: hull and halve strawberries and lay cut side down in caster sugar. Cut artichokes across into quarters. Salt and pepper to taste. Place strawberries in serving bowls, top with cream and add artichokes to the compost heap. Enjoy.

Ken Broadhurst said...

Ha ha ha — don't appreciate the finer things in life, eh? You do know you have to cook artichokes, right? They are so good with fresh-made mayonnaise or vinaigrette. Ask people in France, Italy, or California.

melinda said...

wonder if super fresh ones taste different from ones that are at the market......you'll be able to tell us

Seine Judeet (Judith) said...

I wondered if that's where Andrew was going with that recipe. Heh heh :)

Ken Broadhurst said...

Not sure what you mean. The artichokes from Brittany and the rest of the Atlantic coast of France are delicious, like the ones grown along the California coast.

Ken Broadhurst said...

Me too. Artichokes with strawberries? Quelle idée !

NotesFromAbroad said...

Steam a couple of artichokes.
put some mayo on the table... lots of napkins ... dip eat , dip eat ... save the heart of last .. enjoy.

NotesFromAbroad said...

"save the heart" for last ... sigh .. I never remember to proofread ..

angiemanzi said...

Yes to both :)

Ken Broadhurst said...

Do they eat artichokes in Argentina? In Florida? I think my mother buys them fresh in N.C. once in a while. They were a specialty in Northern California.

Andrew said...

You want me to throw good money after bad and waste money on gas to cook them? Next thing, you will be suggesting we eat chokos! I guess you know what they are, you being an appreciator of the finer vegetables in life. I feel the need to add an emoticon. :-)

Ken Broadhurst said...

I have no idea what chokos are.

Ken Broadhurst said...

Oh, chayottes. Mirlitons. Christophines. Coloquintes. Lots of words for the same squash. They are probably very good.