%20(1).jpg)
I grew these from seed this year. I have never grown them before.
We have Jerusalem Artichokes growing in the veg plot. They are tubers and related to the sunflower family.
Globe Artichokes are members of the Thistle family. They are also a Mediterranean plant and sensitive to frosts. I only put them outside in June.
I am in two minds to let it flower or to pick it and cook it.
I watched an excellent Sarah Raven You Tube video yesterday on how to grow and cook them.
What do they taste like and have you any method of cooking them or any recipes please?
I do think they make an excellent architectural plant structure feature in the garden.
We eat them in the winter. The cleaning is the hardest part. Here we discard all the leaves, cut out the fluffy bit on the middle and keep only the bowl like heart. They're delicious with carrots and peas and a egg and lemon sauce. Or stewed with spring onions and lots of dill and olive oil and lemon juice. I'm sure others have less foreign recipes
ReplyDeleteI grew them once - yuck - never again although that was before youtube so I probably didn't have a clue of the right way to prepare!
ReplyDeleteHi Linda. Thanks the artichokes preparation tips. I believe you cut off the sharp thistley points. I have never grown them before or ate them. I chose the seed because they are perennials which I like to grow.
ReplyDeleteThanks Sue. I like them for their architectural like appearance. I am tempted to just let them flower.
ReplyDeleteThey are a stunning plant, I don't have space for them here.
ReplyDeleteThey are stunning Marlene. You can grow them in big plant pots. They are a posh kind of Thistle.
DeleteI have never eaten them. I'd be interested to hear what you think if you give them a try.
ReplyDeleteThanks JayCee. They are supposed to taste like a cross between Celery and Asparagus. I'm intrigued🤔.
ReplyDeleteSince we don't grow artichokes, I have no experience with them. My daughter, who is a French teacher, is passionate about the artichoke, very common in France both in cultivation and on the table in restaurants and homes.
ReplyDeleteIn any case, your artichoke looks wonderful... I'm not sure whether I should continue to admire it or put it in the cooking pot... I would probably choose admire.
Hug from Viola
Hi Barwitzki. I definitely admire the Globe Artichokes. I also have Jerusalem artichokes growing in my veg plot. Thank you for your comment.
DeleteThat is a good description! I use to help in a friend's walled garden near Abergavenny...they grew well there.. beautiful plants
ReplyDeleteSarah Raven was on Desert Island Discs yesterday. She sound nicely crazy. I like Jerusalem Artichokes
ReplyDeleteYes I often watch her on You Tube Rachel.
DeleteI published that too early Dave. I was saying I like Jersalem Artichokes when they have flowered. They look nice in gardens.
ReplyDeleteThanks GZ. I would love a walled kitchen garden. I have visited Heligan and Glin Castle walled gardens. Things definitely grow quicker and they were not to hide the muck heaps from the big house owners view like some people claim.
ReplyDeleteThey do look nice Rachel. They also screen and make wind breaks. I will write a post about Jerusalem artichokes thanks.
ReplyDeleteThere are cooking instructions in Delia Smith's Cookery Course books from around 50 years ago, apparently you eat just the part that attaches the petal to the core.
ReplyDeleteThanks Will. I like them for their architectural look.
DeleteDid my first comment go missing?
ReplyDeleteIt must have Rachel. I only saw the one I answered.
ReplyDeleteThey taste a bit like broccoli stalks I think. Google will lead you to preparation guidance and cooking methods. Not the easiest vegetable to deal with but worth the effort.
ReplyDeleteThanks YP. Ways of cooking with posh Thistles would be a good book title.
ReplyDeleteI love artichokes. It's been years since I had one. I think that I should do something about that. I like mine with a lemon butter mix.
ReplyDeleteLemon butter mix? That sounds delicious Debby. My next post is about Jerusalem artichokes.
ReplyDelete