The Artichoke Harvest

It is artichoke season in the Valley Of The Sun

and our harvest is abundant this year.



Artichokes are part of the thistle family and a perennial.

These plants were planted last October, which is the time to put

them in the ground, if you want a good harvest.

We keep harvesting and they just keep producing!
If you don't harvest they will go to flower like these 

and once it goes to flower, it signals to the plant to die.

I always let a few go to flower because they are so beautiful

but the rest I try to keep alive.

We have been eating artichokes non-stop

and our preferred method of preparation is to steam.

Here's how we do it!

  

Steamed Artichokes

 In a large pot, put a couple inches of water,  clove of garlic,

a couple slices of lemon, and  bay leaf.

Insert a steaming basket. Add the artichokes. Cover.

  Bring to a boil and reduce heat to simmer.

  Cook for 30 minutes.

Then drain, cut in half, remove the fibrous middle
and serve with garlic aioli, hollandaise (we use chipotle hollandaise)
or clarified butter.
And just eat the whole thing!

Bon Appétit!

Thank you to Karen Scheffe of Elan Photographie

for these amazing photographs...what a gift you have!