scarletdaisies - I steam them, (you can also boil them). You can then peel-off the individual leaves and dip them in melted butter or mayo. The part of the leaves you want to eat is where they attach to the heart. Some people don't care to bother with the leaves, however. You can eat all of the heart with the exception of the fuzzy stuff, (I don't recall what they call this). I love them - they are really good.

Greg
Southern Nevada

So some part of the leaf can be eaten, but only next to where the heart is. How much leaf exposed is the right tenderness to be edible? About a half inch? Just trying to guess where to cut. Is there a rule of thumb to go by to check on the leaf to show at what length to cut? Will it be softer than the rest of the leaf?

I think they will grow well in my soil, so instead of milk thistle as a fence, I may have a fence of globe artichokes. I bought japanese barberry seeds for this too, but I wonder which would be worth more as food, the artichokes or the barberry berries?

The artichokes don't flower until 2 to 4 years. The heart itself is so small, it hardly looks worthy of the wait. Deer will not eat thistle, so they won't eat artichoke, I assume. I've got deer problems worse this year than last, usually it's bunnies.

I've heard artichokes are hard to kill and produce a lot, plus the size of the bush may be 6 feet? I've read about 4, but some say 6. I'm aiming for a non hybrid 6 feet tall and wide.

Thanks for the info I do appreciate it.

scarletdaisies - You don't have to cut anything. Once the artichoke is removed from the plant, and the artichoke is cooked, the leaves will just peel (or fall) off. Just dip it in butter or mayo, stick it in your mouth and use your front teeth to scrape-off the soft part as you pull it out of your mouth. That's the way I do it anyway, perhaps someone else does it a different way.

Greg
Southern Nevada

That sounds good. Thanks for the help. It's seems smarter to grow those and I just now bought some seeds for the green globe artichokes. They may grow to 6 feet, but also be shorter about 4.

I'll try cooking them again to see if I like them. I didn't mind the taste of the heart part, but couldn't figure out what to do with the rest. My grandmother and mother never cooked that kind of vegetable either that I can remember.

I appreciate the answer.

I am trying to grow from seed now and will try to overwinter. I grew one once and never found the plants again locally. In my home we love them. Try this Italian version. Sometimes I use pepperoni, not bacon, and sometimes just herbs, breadcrumb, cheese, garlic and oil. Yummy!

Here is a link that might be useful: Italian style

That Italian recipe sounds good too. I don't know anyone who grows them or cooks them. I've tasted the ones in the can and I tried the 2 once to cook on my own, but as common as they sound, not many eat them around here, but I live in the south. If it can't be fried, it's not worth eating. It must be their motto. I wonder how they stay thin.

Thanks for the recipes and maybe I'll try planting a few to see if they will be hardy enough to last through the winter, then I won't have to wait another year.