I love artichokes–baked, steamed, pickled, whatever. It’s difficult not to wonder how anyone figured out that you could pull off all that prickly armor and find something so delicious inside. Hats off to the first artichoke eater! I applaud your work!

Anyway, I’ve become very interested in growing our own. I’ve read that all of the chokes sold in the U.S. are grown in Cali and they are perennials so they supposedly will keep producing for years. They grow to 4-5 feet wide, too, so if it works out, they’ll fill out that empty spot out front where the agaves used to be. I bought five at the nursery and have grown 8 from seed — these will go into the ground in a few weeks. If anyone out there has experience growing artichokes, I welcome your tips.

That’s how it stands.

Keeping fingers crossed.

Here is the sole artichoke we’ve had so far. The biggest plant from the nursery already had a bud, which quickly grew fat enough to eat. Just added a couple garlic cloves and a bay leaf to the water, and steamed until the bottom leaves pulled off easily. Sauteed chopped garlic in butter for dipping and voila. Mmmmm.

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