I
love the artichoke roots that have taken hold in my food garden! Every year,
a glorious new artichoke plant pops out and produces delicious artichokes
right on schedule. They have become one of the highlights of spring in at our
house. Artichoke roots go dormant in late summer early fall, but then wake up
in early winter to start producing the plant, and spring is usually harvest
time for artichokes. Many people scratch their heads at artichokes, either
because they only know how to boil them, or maybe they just don’t
think its worth the work required to finally get to the delicious heart
of the artichoke. To me it is all worth the work, but just in case, here is a
super easy way to prepare fresh artichokes, that incorporates roasted garlic.
I recommend trying this accompanied by something you can spread the
edible meat of the artichoke, along with the roasted garlic onto, like a
baguette or a toasted flatbread. Don’t let spring pass without trying this
once! It is a nice alternative to the traditional boiling method. I like to
leave two or three artichokes on the plant each year because they eventually
blossom into a beautiful flower. And they look as beautiful as they taste!
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