Artichokes

In a mad moment last year, I bought a packet of globe artichoke seeds. Now this year, we have three enormous plants which are covered in flowers.

What I didn't consider at the time was that I had never eaten globe artichokes so didn't know if I liked them and also that I didn't have a clue how to cook them.

Well, now I have a solution to my second problem which will (hopefully) solve the first as well.

Yesterday evening I met a previous colleague for a drink after work and we agreed to meet at Carluccio's in Canary Wharf so she has a couple of weeks before she starts her new job (she is a lawyer). Well, if you have been to Carluccio's you will know how irresistible the shop is and I was drawn towards a book called ‘Complete Italian Food’ which had wonderful descriptions of all the traditional Italian game, fish, vegetables, pulses, eggs etc so decided to treat myself.

Here is an example:

Duck eggs
Duck eggs with their distinctive pale blue colour, can be easily distinguished from other eggs. The have a rich pale yellow yolk with an intense flavour. Duck eggs can be used in place of hens eggs but the stronger taste gives a more powerful result.

Globe artichokes
[full description of all the varieties of globe artichoke, where in Italy they come from and how to prepare them] The variety I have are La Mamma which are ‘usually boiled and eaten leaf by leaf until the fleshy heart is reached, with the hairy choke being discarded.’

Amongst the recipes there is one for Frittata Di Carciofi which for the non-Italian speakers translates as Artichoke Omelette. How spooky is that as I just happen to have a spare 30 eggs!