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.
