I have grown artichoke from seeds a few years ago, it is a perennial and the root divides over the winter. I transplanted some new shoots to 2 areas in the field, without much care at all, they both grow well.
Now I have quite a number of plants that produce flower buds, which is especially valuable in this period when there is not a lot to harvest.
In order to learn to preserve them, I harvest a few buds, steam for 20 minutes, remove the outside hard scales, keep in lemon juice to stop browning, season with salt and keep in a jar filled with olive oil. A bit of work but not difficult, an easy way to add some garnish to a dish.
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