arty artichokes!

I'm so happy that the artichokes are doing so well this year. I was a little worried as I moved them from a spot that they where for two years. But when the neighbors tree lost some branches it opened up an area in the garden that had previously been heavily shaded.
Just picked about 20 of them, I'll use a couple in a dish with broad beans and bottle the rest.

Blimey I just noticed that I have 10 followers!! Wow thanks everyone. I guess that means I have to put a bit more impute into this blog! Not to worry I have heaps of recipes I've been needing to type out and its a great way to see how our garden is progressing throughout the years.

broad beans and artichokes

Broadbeans and artichokes are in prime picking at the moment. I found this recipe on the ABC site for the cook and the chef, the link is on the side bar. It sounded easy and I had all the ingredients so I thought I'd test it out. This recipe is very Sicilian in presentation and flavour.
I definitely give it the thumbs up!

artichokes, prepared and marinating in olive oil and champagne vinegar.

washed and peeled broad beans

ingredients

1 tbsp olive oil

1 small onion, chopped

4 tbsp water or white stock

350 g broad beans, fresh or frozen

350 g peas, fresh or frozen

4 small artichoke hearts, cooked, quartered and marinated in olive oil and white vinegar

4 tbsp lemon juice

salt and pepper to taste

pinch grated nutmeg

10 leaves fresh mint

Serving Suggestion:
Garnish with oven-dried Roma tomatoes

Saute Onion in oil until transparent.
Add all other ingredients except mint.
Cover pan and simmer gently for 30 minutes.
(Note: Peeling the broad beans improves the texture and appearance of this dish.)
Stir in mint (some whole leaves and some chopped); cook for five more minutes.
Serve hot on a bed of couscous and garnish with tomatoes.

Instead of couscous I served it with individual baked polenta and chopped tomato.