Wednesday, April 29, 2009

Globe artichoke

Globe artichoke, originally uploaded by cabanagirl.

More things to draw from the garden. Castroville California is the artichoke capitol of the world. This area supplies most of our spring artichokes and this one is a perfect shape. Choose round firm artichokes with the leaves tightly closed. To cook: snip the thorny tips off of each leaf with a pair of kitchen shears. Cut the stem to about 1/2 inch and then steam for 45 minutes. I eat mine either hot or cold with lemon juice and olive oil. For added flavor add lemon wedges to the steam water and tuck garlic cloves into some of the leaves. Enjoy! I am having this one for lunch. Yum!

1 comment:

Plain Jane said...

YUM indeed! I've never heard of the garlic tip, great idea since everything (well nearly) goes better with garlic.