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Herald Artichokes Sing!

People aren’t lying when they say you can just put things in the ground in Davis and they’ll grow. I did just that last fall. I put in six different kinds of artichokes. Well one did die, but I have five flourishing to such different degrees that when I look at my row of artichokes it makes me think of a singer drawing out a note with increasing intensity and volume. aaaAAA-AHH! It’s definitely the way the sun hits this area of the yard that some got larger than others, but it’s quite beautiful how they have developed.

The largest one on the corner has big, long leaves that usurp the sun’s rays as well as part of the sidewalk and one small rosemary plant around the corner. We’ve already taken three artichokes from that plant – the first was just a few grams shy of a full pound. The other two were smaller, but equally delicious. And there are many more to come – only the smallest plant doesn’t have artichokes on it.

I actually didn’t know artichokes can live up to five years. What a treat! So far I haven’t been able to get past a simple preparation of boiling in lemon water and serving with a simple dip. Pluck a leaf, dip, scrape, heaven.

Here’s a recipe I created and it’s my favorite dip thus far. I’ll warn you it’s super lemony, but that’s why I love it. Please feel free to share your favorite artichoke preparations in the comments section below.

Super Lemony Artichoke Dip
Servings: 2

2 Tbsp butter, melted
1 Tbsp mustard
1 Tbsp lemon juice, freshly squeezed
1 garlic clove, minced
Dash of salt and pepper, each

Mix together in a bowl and dip cooked artichokes leaves.

The Early Girl is published weekly on Tuesdays here at DLM. If you need another fix or two during the week, click here and find out where else you can find me blogging, writing, cooking and having other food and wine adventures.

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