Artichokes; Preparing them and Using them for Decoration

 Our raised vegetable garden is right behind the white rose bush just outside the dining room window. One day while admiring my roses, something caught my eye. I was shocked and amazed. After a year and half  of waiting, little teeny tiny artichokes were starring back at me.

 until I saw them there that summer morning, I had forgotten all about them.

 Here the artichokes are resting in a well suited vintage soup tureen. My display is simple. You can, however, create a mixed bouquet with other flowers and foliage. Artichokes aren't just delicious, they are beautiful as well. As the Vegetable....

 Or, as the flower. If you allow the artichoke to keep growing it will produce a beautiful purple thistle. Durable and sturdy, yet soft and delicate.

 These forgotten plants have brought much joy to me this summer.

The flowers I placed in a simple white pitcher from Crate and Barrel. The purple linen napkins, that are embroidered and read, "Bon Appetit," were a gift from my mother-in-law. The pretty shabby ironstone pitcher was my paternal grandmother's.

How to prepare artichokes:

Have you ever made artichokes? They are a family favorite here. If, you have never made them it might seem intimidating. It's Not!  Just warn your children to only eat tip of the inside leaf. I say this from experience. Lucas popped the whole leaf in his mouth his first time. My children have been in love with artichokes since they were 3 or 4.

When I make them for my family, I simply boil them whole, in a stockpot. About 30-40 minutes or until the leaves peel off easily. You can add a tablespoon of oil and salt to the water. Once cooked they are tender and easy to slice down the center of the stem. We eat them leaf by leaf. Then remove the thistle flower with a spoon.

When you make them for company you can snip the ends of each leaf.

Source

Then, slice them down the center, coat with lemon so they stay bright green. With a sharp knife remove the thistle in the center. Leaving as much of the heart as possible. Cutting them in half and removing the thistle cuts down on the cooking time mess at the table.

Serve warm with melted butter, mayonnaise, or a mixture of mayonnaise and Dijon mustard.

If have never grown artichokes or eaten them...I say....give it a try!

Bisous!

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