When the lower leaves have been removed, scoop out the fine, hairy portion which is inedible, and then the remaining heart can be eaten with the dip. Pull or cut off the lower leaves until the central portion is revealed. At the same time, working relatively quickly, drain the artichokes, towel dry them, and slice them about 1 cm thick or cut into wedges.
When the garlic starts to sizzle, add the artichoke slices, tossing them a few times, then season with salt and a generous pinch of red pepper flakes or a few turns of black pepper. Cook for about 5 minutes, stirring occasionally, then add the water or wine and the lemon juice, and cover. Reduce the heat to low and cook for about 12 minutes or so, removing the lid and stirring a few times, until the artichokes are tender. Stir in the parsley.
Cook for another minute or so to get rid of any excess liquid, then remove from heat. If you want to brown the artichokes further, add more olive oil and keep cooking the artichokes, stirring infrequently, until browned. Blazey, C. Varkulevicus, J. The Diggers Club. McFarlane A. Australian Broadcasting Corporation. Can you produce edibles growing in the shade? Of course you can, even when the fruit trees create a lot of shade.
Karen Sutherland has used every…. Read More. This garden is for the soul as well as the stomach - a delight to all the senses. Visually gorgeous in any season, with spectacular camellias in…. In Edible Gardening , Vegetables. Purchase plants of a reasonable size to get a head start. Artichokes are pretty much pest and disease free in regions with hot dry summers and cold wet winters, but are subject to crown rot in regions of high humidity.
This can be combated by growing them in raised, very well-drained beds, and only watering at ground level, but in really humid regions they won't survive. Artichokes stay in the same position for several years so soil preparation is important.
They do best in a sunny position in good sandy soil, enriched with compost and well-rotted manure. The soil needs to be slightly alkaline so add some dolomite before planting and some potash to ensure prolific flowering. It resembles a sunflower, but produces a large number of edible knobbly tubers, which resemble ginger.
The tubers are smaller, sweeter, crisper and nuttier than potatoes. The Jerusalem artichoke should not be confused with globe artichoke, which is grown for its edible immature flowers. The Jerusalem artichoke is a spring and summer growing plant suited to southern Western Australia.
Crops planted between September and November usually give the best yield and harvesting usually takes place between March and May. Frosts cause severe damage to young plants which require around frost-free days to produce good crops.
When plants have died down, frosts may improve the flavour of mature tubers in the ground. White, red or purple-skinned varieties are available, with mainly unnamed white-skinned and white-fleshed varieties grown in Western Australia. Jerusalem artichokes are propagated from tubers.
Select plump tubers weighing about 70g and cut them up into setts. Each sett should have two to three eyes.
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