Harvest to Table

Artichokes grow best in areas of long mild winters and cool summers. Artichokes do not grow well where the summers are very hot, and where winters are cold and the ground freezes, artichokes must be replanted each year. Perennial artichokes should be cut back to about 12 inches in winter and the roots and crown [...]

Set out artichoke crowns or root divisions in spring about 2 weeks before the last frost. Description. The artichoke is an edible thistle flower bud which is eaten before it opens. Artichokes are tender perennials that grow from 3 to 4 feet tall and to 6 feet across. Yield. Grow 1 or 2 plants per [...]

Thin sliced baby artichoke hearts tossed with thin sliced mint leaves, a bit of chopped garlic, fresh lemon juice and extra virgin olive oil then sprinkled with Parmesan cheese makes a tasty side salad. Baby artichokes are plentiful in spring. Artichokes are actually flower buds. You want to pick them while they are still tightly [...]

Artichokes are always eaten cooked. Once cooked, they can be served hot, warm or cold. Pull off each leaf; dunk it in the sauce; put it in your mouth and pull, scraping the tender flesh through your teeth. Cut the tender nut-flavored bottom into bite-sized pieces, dunk in sauce and eat. Serve with béchamel, butter, [...]

• Creamy lemon sauce: mix 1 cup ranch dressing, 1 crushed garlic clove, and the juice of 1 lemon. • Mint-yogurt sauce: mix ½ cup plain yogurt, the juice of 1½ lemon 1 tablespoon chopped fresh mint, and 1 small minced garlic clove. • Sun-dried tomato or fresh tomatillo pesto with goat cheese sauce: mix [...]

There are only two requirements for enjoying an artichoke: front teeth and patience. First you pull each leaf off the choke by its thorny end and place the base in your mouth; then you drag it slowly between your front teeth to scrape off and enjoy the nutty-flavored edible flesh. Repeat 20 to 30 times [...]