Our Glorious Artichoke Crop

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Our first crop of artichokes that I complemented with fresh garlic, intensely flavored parsley and lemons, all from the garden.
I never believed that we would have such an abundance of wonderful artichokes this year.
I never believed that we would have such an abundance of wonderful artichokes this year.
Vangelis Lykourentzos, an artichoke producer from the Peloponnese, brought the tuber-like artichoke roots and helped us plant them.
Vangelis Lykourentzos, an artichoke producer from the Peloponnese, brought the tuber-like artichoke roots and helped us plant them.
In November the first shoots appeared...
...and now the artichokes are thriving.
Our artichokes are not too large but so tender that you can eat leaves and not merely the heart.
The purple heart of the artichoke, before removing the choke.
The huge purple artichoke flower that blooms it we fail to eat the succulent edible buds.
The common wild Mediterranean thistle is artichoke’s close relative.
Braised Monkfish with Artichokes and Olive oil-Garlic Mashed Potatoes
Braised Veal with Artichokes in Egg and Lemon Sauce. The veal & Artichoke dish is from my book, PHOTO by Anastasios Mentis, www.mentistudio.com
Artichokes Marinated in Wine, Olive Oil, Lemon and Garlic