We’ve got artichokes at the nursery that are already starting to head up nicely. We’ve also got them for sale. Check out this delicious recipe.
Quick and Easy Baked Artichoke
1 whole artichoke
2 garlic cloves, quartered
1/2 lemon, juice from
2 tablespoons olive oil
1/2 teaspoon sea salt
3 tablespoons broth
Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it’s own without tipping over. Spread artichoke petals open as far as possible without snapping. Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt. Tightly double wrap and seal the artichoke with heavy-duty aluminum foil. Place artichoke, making sure that it is standing up straight so the liquid doesn’t come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes). Remove from oven and remove wrapping.
2 cups water
1 cup sugar
1 tablespoon grated lemon peel
1 cup fresh lemon juice
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda
Mint sprigs, garnish
Whole strawberries, garnish
In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.
In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.
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