Sorry for the lame joke, but you have to blame Wallace and Grommit for that one.
No one seems to know what to do with these guys, but I find them so easy to grow, a great windbreak, perfect for collecting snails (yum for ducks!), and really tasty. Just get a sharp knife and cut all the outer leaves off, chop the top 2/3 off, leaving you with the lovely tender heart. Quarter, and use like any other vege. They can discolour a bit, so it’s good to chuck them in some lemony or vinegary water, which seems to help.
Made the yummiest marinated artichokes. You steam them whole for about 25 minutes or until a knife goes in easily. Chuck a quarter lemon, a few cloves of garlic and some bay leaves in the water. Cut away the leaves then quarter the hearts when done… I ran mine under cold water so they didn’t burn my fingers.
For 10 artichokes, I made a dressing of about half a cup of olive oil, a half cup white wine or red wine vinegar, juice of half a lemon, 2 cloves smashed garlic and salt and pepper. You can eat straight away on fresh bread with shaved parmesan or manchego, or leave to marinate nicely in fridge.
Here’s a few recipes – all from SBS food, but they had the most interesting recipes!
Look over here, everyone!
– He’s here!
– Our hero.
Please, sir, kiss my baby.
– Another time, perhaps.
– Kiss my potato.
– Not now.
– Kiss my aaaa – rtichoke.