I love eating artichoke hearts but they usually come in a jar preserved in oil or pickled. Because I love to eat them so much I have been trying to grow artichokes mixed into the flower bed in my backyard. Edible landscaping has been an aspiration of mine for a while. The cottage inspired take on a kitchen garden is evident throughout my backyard and the designated container garden. I have a raised-bed garden space in the back where more of the vegetables grow. But, I love that this artichoke plant is mixed in with zinnias, pomegranate bush, salvia, and many more flowering plant. When I look at the flower bed as it fills in I smile and cannot help but be proud that something so beautiful will one day produce an incredible amount of food. It is the representation of the cottagecore philosophy that I have adopted with gardening this year.
The draught in Texas during my earlier attempts kept many plants from thriving. Now, the spring has brought a good amount of rain for us and encouraged my artichoke plant to flower! Before the buds open, we harvested the two largest buds. And now the task of cooking the artichokes comes…I have never done this before so bare with me.
My son and I are learning how to cook artichokes from the garden along with other bits of our harvest. We are taking the time to find the joy in the simple flavors of fresh harvested foods. This is the first year we have had enough to share amongst all of us on our dinner plates. Our organic gardening journey is picking up and now we are faced with learning how to cook from what we grow. I hope you enjoy this quiet cooking and gardening vlog as we make dinner.
Here are the cooking instructions we followed:
Heat Grill to 450F
Cut Artichokes in half and remove the fluffy part (known as the choke)
Stuff middle with herb mix
Drizzle with oil
Sprinkle with salt
Wrap in an aluminum foil package
Cook covered for 25mins or until the stem and heart are tender
Videography by Parker Grace
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