Our artichoke plants flourished on the allotment, producing as many as sixteen artichokes on one plant.
If you are not using your prepared artichokes immediately, you can store them under water with a good squeeze of lemon for an hour or two to prevent them discolouring.
Artichoke recipes in our new book, Moro East, include: Artichokes braised with mushrooms, Clams with artichokes, garlic and parsley and Artichokes with potatoes and oloroso.
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