Chokes: the best kind

Artichokes. Globe artichokes. One of my father's favourite delicacies and vegetables. The latter says a lot. As look back and reflect on family meals, it's with an increasing realisation that he was a picky eater. He ate what we were forced to eat as kids. Because he (they) believed children should eat everything. It was parenting.

The Husband, on the other hand, is not so enamoured. Because, until me, he'd not had them. So last evening is only the second or third time he's eaten them.

I digress.

I decided to take a different approach and although I didn't trim them properly, I cooked them with a slice of lemon, garlic and a bay leaf in the salted water.

I decided, that instead of the traditional presentation, to open up the buds and deal with the actual choke and surround the hearts with the "petals". I finished tha little platter off with a sprinkle of salt, freshly ground black pepper and olive oil.

I also offered a second accompaniment that I made with homemade cottage cheese, a bit of mayo, fresh chives and black pepper.

This means that last evening's supper was garden loot. Again. From ours and two market pals. The free range chicken, too, from a McGregor producer. All together, a veritable flexitarian feast.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma Post script If this post might seem familiar, it's because I'm doing two things:

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