Our first globe artichoke flower:
I grew my globe artichokes from seed last year. A lot of gardeners like them for their architectural structure features.
I cooked or steamed a couple of their unopened heads or flowers the other day. It was OK 👍 with a some what nutty taste but nothing to write home about.
Globe artichokes ready for steaming for forty minutes.
You Tube videos suggest eating them in a mustard vinaigrette dip. I just added them to my corned beef salad:
Thr globe is at the top of the plate above the lettuce and the tomato.
We bought the tomatoes and tin of corned beef from Lidl. I grew the globe artichoke, lettuce and onions.
I washed it down with a tin of Carlsberg. Will I ever see English beer again in the supermarkets over here?
The globe artichoke is a perennial and I will probably have a go at dividing it soon.
It's got to be the nicest cultivated Thistle that I have ever seen.
That is a very pretty flower. Worth growing and eating them if only for that!
ReplyDeleteI agree JayCee. I grew them because they looked different and hopefully attract the nice Butterflies. Not the cabbage whites they are such a nuisance.
DeleteWe grew them in the allotment - they take up a lot of space for not much unimpressive vegetable. Some people rave aboyt them and in their season some stalls at our Greek laiki were loaded with them - always sold on long stalks. People would struggle home with huge bunches. I wondered if maybe they also ate the stalks - like cardoons.
ReplyDeleteI prefer Jerusalem artichokes TM . We will harvest someof the tubers in winter. I have never grown cartoons. Thanks for the advice. I miss my allotments in England. I have my own private allotment but it's not the same sharing gardening tips and failures and the garden camaraderie you get when you rent an allotment.
DeleteThey sometimes eat artichoke raw here with a squeeze of lemon juice. It's much better cooked with other veges and an egg an lemon sauce.
ReplyDeleteThe flower is the best part of all
Hi Linda. I believe they originate in the Mediterranean basin and the Americas. You sound like you know a lot about them. I mainly grow ordinary every day run of the mill vegetables like : beetroots, cabbage, new potatoes, swedes, kale, lettuce, onions, carrots and Brussel sprouts.
ReplyDelete