Reminder to self: I must put-in more Artichoke plants at Haddock's!
I'm wondering what trouble I'll get myself into today; but here goes anyway. My fingers are crossed!
The Artichoke is a very sophisticated little beast. It attracts Ants, and their slavish aphids, by the thousand, its sharp spikes at the end each flower 'petal' are vicious, and the little darlings are very time-consuming to prepare.
But all this is worthwhile. When prepared and cooked they are delicious. Served with a garlicky vinaigrette, they are a perfect addition to a lunchtime snack.
I was once served a very large uncooked Artichoke in a restaurant as an entrée. I had no idea what to do with it, having always eaten them cooked; I still wouldn't know today! I sent it back and asked for something else.
I also buy canned or bottled Artichoke hearts as a standby, but there's nothing like having them fresh.
As you might see from my photo, I grow the very spiky variety. I really must buy some plants of the much bigger round type.
Lady M is not 100% convinced about them.... more for me!
I have only had the canned ones and was not over impressed with them.
ReplyDeleteI buy the small 'coeurs', which are good. The larger flat round 'fonds' can taste a bit soapy.
DeleteYou are really sailing close to the wind today. Fancy having the temerity to admit to liking artichokes. I suspect the German oracle will have plenty to say.
ReplyDeleteMay I suggest discussing the merits of spring onions tomorrow.
I really must apologise Adrian. I knew I was sailing close to the wind, but risked it anyway.
DeleteOne of my favourites, roasted, and as you say in a vinaigrette.
ReplyDeleteThe above was almost my entire crop; I will have a few more later, but that's it. I need a long row of plants.
DeleteAs Lady M is not keen on them did you eat all 4 for lunch?
ReplyDeleteShe had two small ones; I had the three bigger ones. By the time they're all trimmed and prepared, there's not a lot left.
DeleteLove Artichokes we have several times when fresh. I grew some one year didn't have all the problems you have. Thank Goodness.
ReplyDeleteparsnip
My ones are very spiky and difficult to handle. I should have worn heavy gloves!
DeleteI used to always buy fresh and hated the cleaning of those artichokes. Spiky leaves, kilos of rubbish in the sink to be left with a tiny heart and black hands. Now I buy frozen. Mostly. Now and again they seem appealing in the market.
ReplyDeleteThe Cretans eat them raw as a snack with raki, sliced thinly and with a little olive oil and lemon juice.
I cook them with peas, fresh onions and carrots and make an egg and lemon sauce.
I have never tried them raw; wouldn't they turn black? I suppose if they were rubbed with Lemon every time they were sliced it would be OK, but very time consuming.
DeleteI dont think that I have ever tried one of these maybe because I wouldnt have a clue how to prepare it!.I have a fennel that has been lurking in the fridge for about 2 weeks now..and Im not to sure what to do with that either,lol.I love your food photos.xx
ReplyDeleteI did once try to train myself to like Fennel. I grew them, and harvested them very young. I still didn't like them!
DeleteWe got at an allotment plot last year and planted a row of artichokes from seedlings we were given. One has now turned into a giant (the others we moved their position so it set them back)and it has twelve artichokes on it. I have never handled them before so it is going to be a new experience. I have never cooked them before and am not sure what to do with them.
ReplyDeleteIf you type Artichokes into my search strip, you might find some step by step details on how to prepare them, etc. I haven't looked, but I expect it's still there somewhere. Good luck!
DeleteI mentioned to my friend next door ( a very keen gardener) that I had never eaten an artichoke as we admired his plant.....he said he would give me the next one to be ready. Hopefully he will also tell me how to cook and eat it!! He did say something about melted butter!
ReplyDeleteA simple vinaigrette is good. Have fun.
DeleteIt always seems to me so much work for so little food.
ReplyDeleteIt is, but very pleasant food. I like them.
DeleteDo you know how easy they are to grow from seed?
ReplyDeleteThey are very easy to grow from seed, but don't believe the variety that it says on the pack; they could come up as anything, which isn't so bad. Variety is good.
DeleteThey must be quite easy because the neighbour who gave us a row of seedlings said that he had so many he was giving them away all over the place.
ReplyDeleteYes, there's nothing difficult about them, they're almost like weeds.
DeleteI don't think I've ever eaten them. I recently learnt that Jerusalem artichoke is quite different to the one I know I about.
ReplyDeleteJerusalem Artichokes are the ones usually known as 'Fartichokes'; for very good reason!
DeleteA neighbour to our allotment plot gave us four Jerusalem artichoke plants in exchange for one of our globe artichoke plants so that will also be another new experience for me.
DeleteJerusalem A's are wonderful roasted (just scrub them first), or in a creamy soup. But do leave the windows open!
DeleteI tried them once and was not very keen. Seems I am not alone in that from some of the above comments. All the more for you!
ReplyDeleteLady M would agree with you... she eats them under sufferance, and to deprive me of a few more.
DeleteJust boil the whole thing in water for 25 minutes until the leaves pull off easily. Then pull each leaf off, dip in melted butter or vinaigrette and, using your two front teeth, pull the fleshy part between them and discard the rest ! XXXX
ReplyDeleteThat's really for the bigger round ones. You could cook these the same, but they're usually trimmed first.
DeleteI have had them but prefer Jerusalem artichokes as I am a very holy man.
ReplyDeleteJerusalem A's are certainly easier to prepare, but the after effects.... Phaaaw.
DeleteI only eat them out of a jar. Life is hard enough without dealing with prickling food.
ReplyDeleteIt's certainly safer out of a jar. I always keep a jar or two in the house; for emergencies, you understand.
DeleteLike a lamb to the slaughter I will say that I love globe artichokes. I prepare them, and eat them, as Jacqueline above suggests. That way there is no work involved. What you do, after cooking them whole, is work your way down to the heart, leaf by delicious leaf. Once there [at the heart] scrape off the hairy part on top, et voila. You have arrived.
ReplyDeleteU
That is the traditional way to eat the large round Artichokes, but as you will see from my photo, these are a very different variety, and are prepared very differently.
DeleteI have the ones in a jar and find a few a pleasant addition to a plate salad at lunch time. Have never had a fresh one but as I even find radishes too much of a chore to prepare I will stick to jars.
ReplyDeleteThe jars are very handy, even if the flavour is quite different. I always have some in the house.
DeleteI have a friend (she and her husband had the property in the Poitou-Charente nut he passed away last year) who is a lover of artichokes and I have always enjoyed them when she put one in front of me but have never eaten one at any other time.
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