Harvest Recipes

Simple Artichoke Tweak

Written by Cricket

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Last spring I was busy with life and somehow let the artichokes flower without harvesting them. Notice how they are opening, and the gorgeous purple stamens are starting to show. They are beautiful, but inedible.

This year I’m on top of it! I picked these at just the right time.

My usual way to cook and eat artichokes is to simply boil them for 30-45 min and then just start at the outside of the artichoke, peeling and dipping the leaves in mayo until I get to the choke. Good every time.

But check this out! After I’ve boiled or steamed the artichokes, I cut them in half and scoop out the choke. This leaves a little cavity that can be drizzled with garlic butter or even stuffed. Oh, the possibilities!

For tonight, however, I’m just tweaking the mayo with some lemon-thyme from the garden. It gives a hint of that lemony flavor that artichokes love. I also melted some butter with lemon and garlic and spooned it into the cavity left by removing the choke. What a difference that made!

This will now be the usual way of eating artichokes around here.

About the author

Cricket

Welcome to my blog! I’m Cricket (yes, my parents named me that!) and I’m a natural homesteader. Growing up in rural Idaho with a garden, a horse, and lots of canned food, I like to bring those sensibilities to my suburban home in Phoenix, Arizona. Add a little dose of cottage garden flavor and permaculture tendencies, and you’ll see why GardenVariety.Life is a reflection of everything I do.

I truly enjoy sharing the skills that promote a meaningful and practical connection to our gardens and environment. Because so many residents of the metro phoenix area are transplants, I find that the area’s unique desert climate is often misunderstood and underestimated in terms of what is possible. That’s where the fun begins. Arizona is a burgeoning permaculture haven with homesteading written all over it, and there is nothing I enjoy more than encouraging others to jump in and give it a try.