Yes, corn is my first love. (And asparagus is my second, but that’s a springtime story —) In general, most members of the vegetable tribe have at least my strong affection. Here’s one of those vegetable loves that requires a great deal of patience — yet like some temperamental people, amply repays the effort:
I think this artichoke makes an effective still life, even if — or perhaps because — all those circling leaves have been scraped through already, while the tender heart beyond the prickles still waits to be revealed. Even the spent leaves of the artichoke seem to me to be ultimately attractive. I wonder if there’s a parable lurking somewhere here?
Touch2Touch 
I’d never seen one growing before this summer. Someone at the community garden has them planted. I am petrified of them! I just know they can kill you and I can never remember what to do with them, so that they do not. One small ineptitude equals sure death! YIKES!!
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Something prickly that has a heart of — if not gold, then deliciousness! Needing someone brave and knowledgeable to get through the defenses.
Does this remind you a little of the story of Sleeping Beauty? It always does me!
So all you need is someone who knows how to eat artichokes to show you how! No more ineptitude —
And definitely no sudden death! The worst would be a little cough —
ELISA! Be sure and look at the Tin Man’s post. It’s an answer to your unasked question!
š
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Oh yum yum yum but I don’t get corn.
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Ah well, I can’t expect perfection!
š
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Yum! I love these too. š
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I’m always torn between melted butter and parmesan aioli.
What’s your dip?
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Garlic butter. Mmmm. š
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Ooh, didn’t think of that! Will give it a try —
š
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I, too, love artichokes. Your photo is lovely and enticing! I know you read my post of long ago but since we are talking artichokes, I thought I would give you the link again…….. http://the-tin-man.com/2012/03/21/the-demoniac-vegetable-artichokes/
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Emil, That post dates from before my discovery of you! So I am thrilled to have it. I hope Elisa (see her comment) sees it. It will stop her worrying, and start her cooking, I think.
Oh that one day we could meet over a plateful of artichokes and while away an afternoon!
Meanwhile, good luck with your current handsome crop.
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I enjoy my artichoke soaked in oliveoil, accompanied with anchovies and slices of red and yellow roasted peppers and with chunks of garlic just for an extra twist….The best things are often found when one takes the time to work through to the heart of the matter…that might be the parable?
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I like your interpretation — and I like your artichoke preparation too!
š
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I love artichokes too, and used to grow some in the winter months up in the hills. But we rarely get fresh ones here in the city.
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In California it seems to me they eat them all year around! But here in New England it’s more like catch as catch can.
If I ever see them looking round and fresh and fat, and they don’t cost the earth, that’s what’s for supper!
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I have only tried to cook an artichoke once – hoping for some of that “vegetable love.” So I trimmed off the outside leaves (aren’t they ALL outside leaves after a while?) and cut out the choke (where does THAT end?)…and by the time I was done, ended up with this little stubble of a thing I could barely hold in my hand. Maybe sometime I will figure it out? Until then, foodie photos will have to suffice.
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Well, our course is clear. Next time you come this way north, I do lunch for you, and you’ll enjoy (I certainly hope!) an artichoke tout complet —
With parmesan aioli or melted butter, your choice.
š
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