Artichokes

Two years ago, I bought six Artichoke plants two of them with pointed leaves and of vibrant purple colour and the the other four more round and pale green.  The purple ones have more delicate flavour and cook very quickly so I use them for quick sauces.  The round ones I use to preserve as they keep the shape very well.

Artichoke is a perennial plant, and each year, around August the plant can be lifted, divided in two and planted in different spots.  I do not water the plant in summer at all but I keep working the soil around so that it remains soft. In September new leaves will come out and by December the plant will be in it's full glory.  This year, I had my first Artichoke in February and now the plant is blooming with beautiful globular bounties.

Artichoke season is relatively short compared to the goodness each fruit can give you, so I save some to preserve and enjoy on Pizza or Salads during the Hot Summer Days!  Use only the hearts, by removing all outer leaves and cut the remaining leaves half way up. Ensure that what you leave attached  are edible leaves. Cut the heart in two and remove the hairy bits.  Have a large bowl of cold water with 1 lemon squeezed in it so that you put in it each heart you prepare, to avoid discolouration.  Bring two litres of water, 1 cup vinegar, 1 lemon halved and squeezed, 2 teaspoon sugar and 3  tablespoons salt  to boil, then add the artichokes and boil for 5 minutes.  Lift and pack tightly in sterilized jars, top with the cooking brine leaving just 1 cm from top and close with lid.  Preserve by bringing a very large pan of water to boil, reduce heat to simmering point add filled and securely closed jars and boil for 30minutes. Turn off heat and carefully lift the jars.  Lid should pop and depress after a while. This ensures a proper seal.  Store in a dark cupboard and use within 6 months.

Suggested Recipes
Artichoke Stew
Pan Fried Chicken with Artichoke Hearts