Monday, 11 June 2012

Artichoke time

They are immune to slug damage and impervious to the rain. The bad weather may be battering poppies and blowing over trees (my greengage among them) but the artichokes are thriving.

They arrive all at once and with the same dilemma, be extravagant and use only the hearts or eat them plainly leaf by leaf with butter?

I collected a whole bag full of tightly furled green artichokes on the weekend so I can afford to be profligate. Now all I have to do is decide how to cook them: in a frittata with chorizo? seared with onglet? stuffed with rice and tomato? in a sloppy soup with peas and a poached egg?

photo Stephen Brierley

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