Glorious Globe Artichokes
A popular plant, grown as much for its ornamental appeal as its delectable unformed flowers, globe artichoke is one plant worth making room for. It is a vigorous perennial reaching a metre or more in height, with humongous, deeply lobed silver foliage and edible flower buds in late spring and early summer, which form gorgeous purple flowers if left.
Globe artichokes grow in full sun to part shade positions and are dry hardy once established. They grow well amongst other plants in the garden, making for a showy foliage contrast.
Marinated artichoke hearts
Although there’s a bit of work involved and a whole lot of plant for comparatively little harvest, marinated artichoke hearts are one of life’s great delicacies.
8 large globe artichokes
3 bay leaves
3 large garlic cloves, sliced
1.5 cups olive oil
1/3 cup white wine vinegar
1/3 cup chopped flat-leaf parsley
1 tsp dried chilli flakes
Salt and pepper
Halve lemons, squeeze juice and place juice and squeezed halves into a large saucepan. Add 2l salted water, bay leaves and half the garlic. Remove small leaves from around the bases of the artichokes. Shorten stalks to 4cm and peel off tough outer skin. Cut the top 3cm from each. Gently prise open the artichokes before adding to saucepan to allow the water to penetrate.
Bring to the boil and simmer 45 minutes or until tender.
Transfer artichokes to a chopping board. Remove any fibrous outer leaves. Cut in half from tip to base. Carefully remove hairy chokes from the centres before arranging in storage container.
4. Combine oil, vinegar, parsley, chilli, salt and pepper, and remaining garlic in a bowl. Pour over artichokes. Cover container and refrigerate at least overnight.