Saturday, August 4, 2012

Okie Dokie - Artichoke

Actually I didn't make up the punch line, there is a Artichoke Sandwich Bar in Wichita Kansas that sells T-shirts with this slogan printed on them. However, since I lived in Oklahoma in the past and have artichoke plants in the garden, why not use this slogan for a blog post?
Cynara cardunculus
When I lived in San Antonio I was always amazed at the ragged serrated foliage of the artichoke plants that were often planted at the Botanical gardens there. Over the last two years I've planted them from seed and only this year have they performed. However, my main reason to plant these was for foliage not fruit and I was surprised when they actually produced fruit in the heat of this summer!
Anyone have a recipe out there I can use?
 

17 comments:

  1. What a nice bonus to your beautiful foliage.....

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  2. Cool leaf structure, really cool veggie. BTW - the format of you blog is really sharp! The photo header, the color, font colors -- excellent look.

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  3. That's the perfect title for your posting, Greggo. I never tried to grow artichokes because I thought they were too difficult to grow and cook. Maybe this link will help: http://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke. Let us know how it works out, and maybe I'll plant some next year. I love the way they look. P. x

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    1. Just finished printing the recipe. I will let you know how it turns out..

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  4. Look at those beauties! I used to cook them when we were in our twenties. I don't remember how we did it.

    The purple prairie clover I got was a nice sized one, and was blooming. I do have some others, but the rabbits have eaten all but one of those way down. Now that I have some cages over them, they area starting to grow. I hope they bloom next year.

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  5. Awesome that this plant performed for you this year! I have never cooked artichoke before but love it! Hope yours are delicious!

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  6. Let me get this straight...you want to cook and eat a THISTLE, Greggo? Well, if you must, here's one called Three Cheese Artichoke Dip; straight from Paula Dean to your arteries:

    Ingredients
    1 (8 ounces) block cream cheese, softened
    1 cup mayonnaise
    1 (14 ounces) can artichoke hearts, drained and chopped
    2 green onions, sliced thin
    1/2 cup grated Parmesan
    1 cup shredded mozzarella
    Dash hot sauce
    Dash Worcestershire sauce
    Salt and pepper

    Directions


    Preheat oven to 350 degrees F.



    In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

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    1. I have to do something with those thistles. hee hee. I guess Cindy will see if my heart stops after eating these recipe.

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  7. That three-cheese Artichoke dip is tasty--I've tried it. Congrats on the double bonus of interesting foliage and a crop (fruit or veggie?). Enjoy!

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  8. I'm surprised they hold up to heat. The big growing area is the California central coast, where summer temps hang around 70F or lower. Good growing!

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    1. I agree. I was shocked when it bloomed.

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  9. Okey dokey Greggo, now let me think, a recipe for artichoke, --- naw, on second thoughts I haven't a clue. Too exotic for our simple palate.

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  10. I grew cardoon for same reason, foliage. It did alright the first summer which was dry. The next summer was much wetter with frequent heavy rains. That year it wasted not time dying.

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  11. Look st those artichokes. They look so fresh and organic. Its really an advantage to have one on your garden.

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  12. When visiting my sister last year in Davis CA, I was able to see her 3 huge plants that were LOADED with them. I have always LOVED the hearts marinaded, so she steamed some for me and we just ate them with mayo. Really good and I wish I could have brought some back. Maybe I will try growing some next summer in my Texas garden. Carol

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Thanks for leaving any comments, they are always welcomed. Sorry I had to add word verification as spam was becoming a huge problem. Greggo,