I am in love with growing artichokes. When I bought them at a local nursery, a curmudgeon standing behind me said they "weren't worth it." "They take up a lot of room and you maybe get one artichoke". But I still wanted to try! Another person told me I'd have to wait at least a year to see the fruit of my labor. I felt foolish yet oddly determined as I paid for them at the counter. We planted them in the late fall of last year and boy did they grow -- about 6 ft in circumference each. As the plants kept growing, and crowding out other vegetables, (mostly the beets), I saw my boyfriend becoming impatient. "They are really large!," he'd say. "Can we move them in the summer?" "Do you think we could trim some leaves?" My boyfriend is a beet freak and was concerned one crop would impede the other.
I begged patience but I too was starting to wonder if Mr. Anti-Artichoke was right. Then after about 6 months of waiting, something miraculous appeared in the center of the bush -- a tight, green artichoke bud! Like any other new parents, Chris and I watched expectantly. Soon other babies appeared alongside the larger bud and to date we've eaten 8 artichokes with many left on the plant and our second artichoke, a large globe also has its first fruit! I am thinking about stuffing this larger artichoke with a sausage bread crumb mixture when we harvest it. It might be an entire meal on its own.
The artichokes we've grown and harvested moments before steaming them are meatier and moister than those I've bought at the market. It is truly like the flesh of the leaves tastes more like well MEAT than any others I've experienced. We're having gorgeous, hearty meals from them! But there is a part of the artichoke I've become obsessed with that most throw away. To me this versatile part is becoming my favorite part. That right, I am in love with artichoke stems!
**If you don't grow your own artichokes you can still often get the fruit with the stems attached at a local farmer's market!
Now in general I love to cook most stems. The stems of broccoli are delicious! and I cook crunchy stems of chard along with my leaves. I almost growl at people at farm stands who dare ask if I want them to remove my beet green tops and their tiny stems. Imagine! I picture the smart person who came up with that question who goes home each night with a delicious bag of greens to savor in privacy! But artichoke stems are taking this fetish to a whole new level. They have the full flavor of the artichoke heart with lots of versatility.
Preparation:
To start, cut off your artichoke at the second level of leafy nubs under the fruit -- we usually get 4-6' of stems with them. I put the cut stems a lukewarm glass of water on the counter like I would a flower. When I trim up the artichokes I cut off the stems to make them sit flat and score a small x in the bottom to help them steam. Then I set the fruit to steaming and take on the stems.
Peeling:
I peel the stems with a vegetable peeler then slice them in 1/4" slices crossways. They should be tender to slice. If they are not, don't use them because they will be bitter. The longer the stems are and the older the artichoke, the more chance they will be tough. Put the cut stems in a bowl of water with a squeeze of lemon to avoid discoloration.
Ingredients:
2 Artichoke Stems, peeled and diced and put in water with lemon squeeze
1/2 a lemon
Olive Oil
Butter (optional)
Salt
Pepper
1/2 cup almond slivers
Cooking:
I put about 1 tbl of butter and 1 tsp of olive oil in a pan. (you can use all olive oil if you like). I then add the almond slivers and start to toast them, stirring often. When the slivers are lightly browned, I push them to a side and add my disks of artichokes. While in the pan I put a grind of salt and pepper on them. When one side is browned, I turn them over and add salt and pepper on the other side. When the other side is browned, I then add a generous squeeze of lemon to them, stir around in the pan to mix in the salty, lemony, buttery flavors and remove them to cool on another plate before eating. They are better than potato chips, really addictive! They would also be a lovely addition to a stir fry.
Growing Notes:
** You can divide your artichokes in early spring by digging them up and using a knife or shovel to vertically divide some of the leaves, still leaving the roots in tact on the two parts.
** They make great hedges or dividers
** Aphids love them as much as we do so lady bugs are you best friend!
** fyi, you CAN remove, or trim leaves. These plants are VERY forgiving so please, do SAVE the beets!
