My 2025 crop of Artichokes amounted to just FOUR.
I almost didn't bother with them, but being of a frugal mind, I decided that I must.
They really are the most ridiculous vegetable. The end product may be pleasant enough, but the work (and pain) involved in their preparation is hardly worth all the effort.
The ones I grow are particularly SPIKEY. They are unpleasant to handle, and to prepare they are even worse. I always end-up with blood on my hands.
I much prefer the small bundles of young fresh purple non-spikey Artichokes that one buys at market. They are easier to prepare, taste even better, and don't leave my hands in tatters!
The ones above were prepared, cooked, and eaten; they were pleasant enough, but I could have done without all the hassle.
Tinned ones are so much easier!!!
Big smile. I think exactly the same and wonder why I buy them fresh. A bag of frozen artichoke hearts gives us 2 or 3 meals.
ReplyDeleteThose spiky ones are downright dangerous! And not worth the end result.
Don't think I've seen tinned ones here. I have seen them in jars of brine but they're very expensive. Probably come from France 😁
DeleteThe tinned one are very good. Not the same product as fresh, but lovely in salads.
DeleteNot a vegetable I've ever bothered to prepare. We can buy bottled ones, and probably tinned ones too, but I've never looked for those. I've eaten them as part of a meal, but found them somewhat flavourless and not worth the work involved.
ReplyDeleteThey need a good vinaigrette, but as you say; not a lot of flavour.
DeleteGrew them once, couldn't find any part edible anywhere!
ReplyDeleteHa ha. Yes, they can be a lot of work for very little return. I'll still buy them though!
DeleteNot a vegetable I would actively seek out, although I have eaten them in restaurants. They do seem to be lacking in flavour.
ReplyDeleteI was served a raw one once in a restaurant. I had no idea what I was supposed to do with it, and sent it back.
DeleteI have never eaten an artichoke, and judging by the comments above I probably won't bother!
ReplyDeleteWe haven't exactly sung their praises!
DeleteWe have a couple of plants on our allotment because they were given to us and they are huge. We have never eaten them though because of the work for so little return. We keep them because they look striking and need no effort to keep them.
ReplyDeleteLet them flower, then use them as décor.
DeleteDefinitely not worth the hassle ! I actually prefer the ones in the jar in olive oil, garlic and herbs. XXXX
ReplyDeleteYes, far better. Open the jar, and viola!
DeleteDown in Crete they're served raw with a little salt and lemon juice as a meze with raki. Thinly sliced. Local and fresh.
ReplyDeleteOurs have plenty of flavour . Usually stewed with fresh onions, carrots, peas and egg and lemon sauce. More to my taste. They're a midwinter vege here
I wonder if yours are a specific Greek variety? Here they're very much an early Summer veg', and the markets are full of them.
DeleteWhen you said they're silly vegetables, I expected you to mention the true end result of eating them. :)
ReplyDeleteThey were OK, but that's about all. By the time you've discarded all the inedible bits (99%) there's very little of them left.
DeleteSorry, Jennifer. You are thinking of Jerusalem artichokes.
DeleteU
They're Fartichokes!
DeleteI buy artichokes bathed in oil and lemon juice, in a jar. Delicious and no work.
ReplyDeleteThe spikey artichoke is a distinctive plant and nice in the landscape, but far too much prep work for a meal.
The one's we buy in tins are just in brine; but very nice.
DeleteI've never tasted an artichoke, although I wouldn't mind the chance, but the hassle of it all puts me off. Maybe I should try Susan's artichokes in oil and lemon juice in a jar.
ReplyDeleteYes, much more sensible.
DeleteTo prepare globe artichokes, start by snapping off the tough outer leaves until you reach the pale yellow ones, then trim the top and stem. Rub all cut surfaces with lemon juice to prevent browning. Remove the hairy "choke" with a spoon and discard. The artichoke heart, or "fond," can then be cooked and enjoyed with your favorite sauce.
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