Artichoke season

Somewhere, but not here.  That bitter winter cold snap decimated my three-year old plants although one sole survivor is leafing out.  I had such hopes of enormous globe chokes this season, sigh.

Fortunately the local market had a source, and remarkably cheap:  10 chokes for $10.  I bought six. 

I cooked braised artichoke hearts, the second time I've made this recipe, Braised artichokes  Last time I chopped off the stems, a little misunderstanding of the directions or semantics, (What is the bottom of a choke?  To me, it's the stem,) which is a shame because stems, once peeled, are pure artichoke essence. 


I shot a few photos along the way.  Cooked artichokes don't present as pretty. However good they taste, they look kinda creepy.

I need a better camera, although that won't make a difference with artichokes.  Being a Thompson, I'm trying to justify the expense, which is ridiculous.  I expect I'll have a new one in hand by the time by grandson is born in June.


Last time I added the hearts to cooked pasta and shaved pecorino cheese, dressed with the braising sauce.  It was very good.  This year I'm just eating it plain because I follow the Paleo diet - so no pasta.

Except on occasion.  The occasion I've saving my pasta allowance for is Pasta alla Norcina.  I'll get back to you on that!


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