Articokes for Lunch?

The Globe Artichoke (Cynara cardunculus)

A perennial thistle from the Mediterranean region, the artichoke was cultivated by the Greeks and Romans is thought to have its origins in northern Africa and  although a seemingly unlikely candidate because of its prickly demeanor it can be delicious company at lunch or even dinner for that matter. 

The name comes from an Arabic word al-kharshof, adapted by northern Italian dialect before being injected into the English language and was known to have been cultivated in Naples in the 9th century.The Italians also have a bitter liqueur made from the artichoke called Cynar

The Globe Artichoke (Cynara cardunculus)

It can be grown from seed of cuttings and we think can be very beautiful and ornate in the right garden setting. Does take up a bit of space both in height ( Up to 2meters) and girth (1.5/2meters) . They like well drained, well worked soil and love the sun. Globes can be harvested in spring when they are that bit more tender for cooking and eating. The artichoke in the picture above would not be god specimen for the kitchen, they should to be picked when the globes are still tight and fairly dark in color. So before they have opened or flowered.   

Harvest them early cut off any hard outer leaves

You can boil, steam or cook slowly in a saucepan with butter until tender. Remove any outside leaves until just the globe remains with tender leaves. Great as side dish to accompany meat dishes like fillet steak, after cooking season with some pepper salt olive oil and balsamic vinegar.  

Other recipes http://www.circleofmisse.com/recipes/artichokes_24082009.html

http://homecooking.about.com/od/breadrecipes/r/blbread18.htm