Very excited about my artichoke plants; beautiful architectural things that they are. SADLY I have to cut off the baby ones this year to allow the plant to put all its energy into growing into a huge beast.

We love to eat them both simply with butter and balsamic but also the Italian way with a sofrito, a soft creamy potato such as Vivaldi and with some water or better still some chicken stock. You allow the artichoke to cook gently while all the while spooning in the cooking softening ingredients over the top of the artichoke. The sofritto and the potato just cook down to a delicious aromatic mulch that complements the artichoke taste perfectly and makes it a more satisfying meal.  There are plenty to order on-line right now and should put down plenty of growth before rewarding you with food for the kitchen next year