Eating sepals

In the space of, oh, an hour after picking, these ...

became this ...

Sliced and gently fried, and covered with a very generous squeeze of lemon, and served with fried halloumi, tabbouleh, pittas and olives, these green globe artichokes were fantastic, (and the first of what we hope will be a regular supply), at least until the frosts come.

(The plants will last three years before they start to become unproductive, by which time I'll have taken offshoots for fresh plants. I grew them from seed in the heated propagator in spring: it's easier but far more expensive to buy them as small plants.)

Comments

[Kathy]

We have to go through all sorts of contortions to grow globe artichokes, and then they are killed by our winters. But I think we have a better climate for sweet corn than you do.