shingle artichokes in even layer, alternating baby and globe artichokes
Spring signals the return of globe artichokes
out of California, where suitable weather conditions create a great product.
600g sea trout 2 globe artichokes
, trimmed and cooked 1 lemon 2 courgettes, sliced 1 orange, peeled and segmented Mixed salad leaves Good handful watercress Handful sea vegetables (sea spinach, sea broccoli) or ordinary spinach 8 sundried tomatoes Olive oil for cooking For the dressing: 150ml olive oil 50ml sherry vinegar Salt and pepper First, prepare the artichokes.
and sea kale also proved disappointing for the space they take up, although the artichokes made spectacular ornamental plants.
Then add the remaining butter and whisk until smooth FOR THE ASPARAGUS AND ARTICHOKES *30 asparagus spears blanched 12 cooked new potatoes 3 globe artichokes
cleaned and cooked in a blanc sliced 3 banana shallots, peeled and thinly sliced 25g chopped chives 25g unsalted butter METHOD *Saut the shallots in a little olive oil until soft.
(the best interactive food ever), Pink Champagne (delicious) and several packets of a range of sweets I created.
are not only edible; the plant they grow on is a majestic specimen, growing to 6 feet in height with deeply lobed silvery leaves.
8 globe artichokes
, outer leaves removed and stems attached
, Cynara scolymus, are members of the family Compositae.
Some larger plants, such as globe artichokes
, are brilliant as you can take the young buds for eating and let others grow out for show.
grow well in a warm, sheltered, sunny spot in well drained, rich soil and will need a year to establish before you can reap a harvest, but cut off the buds and don't allow them to flower in the first year.
ROASTED BASS AND SEARED SCALLOPS WITH ARTICHOKES, SAMPHIRE GRASS AND HORSERADISH Ingredients 1 portion of bass per person 2 scallops halved 4 baby globe artichokes
1 pt of milk Small piece of horseradish 50g samphire Method Boil the artichokes for 18 minutes, peel down to the heart, cut one into quarters save the four pieces and puree the rest.