The art of artichokes
When most people think about artichokes they associate it with the marinated artichoke hearts that we buy at the supermarket or local deli. However, when I think of artichokes, I think about sitting at my Nonna and Nonnos table cloth covered dinner table, placemats at every seat with a bread crumb stuffed treasure in front of me and sharing in one of my favorite meals with my family. It brings a smile reminiscing about the eaten leaves being stacked higher and higher, a crusty loaf of Pane di Casa in the middle of the table torn apart and used to soak up the remaining olive oil juices…… to me, artichokes were more than just a meal.
We have always had great success with artichokes. We grow the globe variety and harvest a bumper crop each year! We planted our single artichoke plant two years ago and have barely paid it much attention and she’s a happy little vegemite. She grows in full sun and in well-drained soil. As with all our gardens, this bed gets a sprinkle of ash from the inside fireplace on a rotational basis and a yearly feed of chook poo pellets and that is it. When the buds reach full size the bracts begin to open and this is when we harvest. This happy harvesting happens all the way from early spring through to early summer. We remove any dead or wilting leaves when we notice them and put them into our compost, and once the season has finished the plant gets a hard prune and we leave her alone until the next season.
These spikey suckers are a bit of hard work to prep as they need to be soaked, trimmed, stuffed and then cooked for a couple of hours. The eating process is also one that might not be to everyone’s liking. If you don’t like eating with your fingers this one is not for you as it’s just not possible with a knife and fork! You peel off each leaf and then scrape the flesh (and tasty breadcrumb, olive oil, parmesan, garlic, and lemon juice mix) off by putting the leaf in your mouth and pulling it through your teeth.
I have always loved eating artichokes, both the marinated hearts and the leaves, I grew up eating them but my affinity with them has grown as I have. When we grow them, care for them, process & eat them, I feel a connection with my Italian roots. My grandparents always loved their garden. We still help our 90-year-old Nonna in her garden, planting herbs, veggies, and flowers where we still learn so much from her! I have fond memories of helping my late Nonno in his garden, donning his Italian inspired handkerchief hat with a knot in each corner and wearing his white bonds like singlet with his gold chain exposed.
Being a sucker for nostalgia, I get such a buzz out of carrying on traditions and of using my Nonno’s tools in the garden and around the farm, his name engraved on most of them – reminding me that he’s always here, watching us in the garden.
Seed you soon!
