seasonal treats. Artichokes

A few years ago I planted my artichokes in the front yard of the cottage back in town. Even though I no longer live there I see it every few days when I pick up and drop off the girls. It’s just starting to come into season, but it’s not quite ready yet, the heads haven’t even developed into anything more than an idea. Thankfully I have some other options. A few text messages, an offer of rabbit and a deal is struck.

I pick up the box left of artichokes on the veranda from Jane’s place. A friend who’s right into permaculture. Jane’s a mega active community figure that works tirelessly promoting the backyard food bowl approach in her town of Ballarat. Please God may their ears be open!

We’ve had a few meals from them, a few times I fried them in butter and garlic on the griddle, they worked surprisingly well, but my favourite tried and tested approach to cooking these edible thistle is to bake them with a sprinkle of peccorino, a squeeze of lemon, a dab of butter and glug of olive oil. Yes they’re fiddly to eat, picking one tender leaf at a time, until you get to the heart….but I reckon its work the effort. I really like getting my hands into a meal, and besides that, the baked artichoke is one of the best tastes of spring.

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  • rachel

    Would that be artichokes?

    • rohan

      Yes. Durrrrrr me. Tired blogging not good me think.

  • Shirley

    Love the Book and blog, not really into hunting but we grow much of our own vegies and have quite a variety of fruit trees, chooks, bees etc.


  • http://nutsfortreasure/ Eunice

    Are these Artichokes?

  • debbie hosaflook

    Just curious, these look like artichokes to me, but maybe in Australia asparagus is not the same as it is in Virginia, hahahaha. Just wondering:)

  • honeysuckle


    the asparagus up your way is sure weird! Why, its spikey and globular …notblike mine at all,at all…

  • Mel

    Yep. Those are artichokes.

  • Ben

    Definatly artichoke, maybe just some typos….or a few vinos? It is a long weekend here down south!

    • rohan

      No vino. Just me being a tired turkey!

  • tiffany

    hmm i’m wondering if you meant artichoke all along…. I can’t blame you for having asparagus on the brain tho, i’ve been testing myself and my family by trying something new every-once-in-awhile, asparagus out of season from peru (ugh) but without trying i wouldn’t have found a new veggie i love and buy 3 bunches (now it’s aussie grown) each time i shop. i’ve been thinking of growing artichoke but like most of my wishes i’m stuck on a small block with more full shade then full sun and crazy hungry tree roots. my first experience cooking artichoke was bad, i had no idea bout the furry bit and to make things completely unpalatable i burnt-dry the water in the steamer and it stank of smoke. 2nd attempt some oooh 6 years later sooo much better but still could do better was missing the creamy/cheesey angle not that brilliant with just lemon juice. :)

    • rohan

      Yes artichoke is what I meant! I’m now growing ‘artichoke’ in an old rubbish bin! That way I can take it with me to the next house if needed!

  • Jacinta

    love that you’ve repeated the word ASPARAGUS so many times here, just to really drill the point home.

  • jaime @ sweet road

    Ha… I had the same reaction to think “Well I call them artichokes”. I guess you have a lot of fans overseas! Whatever they are, these tips for cooking them sound delicious!

  • freefalling

    Least you know people are reading all your words!

  • Bree

    Love artichoke, one of my favourite food. Jamie Oliver does an awesome raw artichoke and rocket salad.

  • dixiebelle

    How did I miss this post? I love artichokes, just steamed and eat the flesh off the leaves til you get to the centre. I am finally planting some out the front of our place!

  • Steve

    I was trying to be charitable and think that the post was in two halves – one about asparagus – which IS one of the joys of Spring – and the other (which you forgot to put a sub-heading on!) about artichokes… but, no,….. you got sprung Bad, Mr Rohan!

    p.s. my much simpler option is quartering lengthways, then quick steaming in an open frypan with an inch of water in it, plus lemon juice, olive oil, salt and peppr (lots of salt) and a bit of fresh chilli… if the artichokes are small, don’t bother going a leaf at a time, just bite the whole ‘heart’ section out … and you can get to it easily coz you quartered them…. :)

  • Poul

    Well growing up in Perth Artichokes were a tad foreign but my French wife loves them and I have learned to appreciate the flavour. The way she cook them is to put a cut lemon on one end, tied with string, boil them for 20 to 30 minutes then eat them with a sauce comprised of Vinegar, mustard and thats about it. They are quite lovely.

  • Andrew from Singapore

    Rohan, I’d love to get a couple of copies of your book for myself and some friends, is there anyone distributing your book up here in Singapore?

    • rohan

      Its available online…..I reckon thats your best bet!