Growing artichokes is very much like a long friendship of the sort that, once established, requires little and gives a lot.
I longed to grow these gloriously elegant, edible flowers. I did try, in London – not enough sun, too many snails. And in Sussex – another failure, do start the seeds in late January! One must be patient with an artichoke’s youth, though if you really have started early enough to catch some cold weather, you may see flowers that summer. Finally at our lakeside garden, the seedlings sprouted very well, and grew into tender adolescents.
A year later they took off with impressive splendour and soon we harvested the giant buds. To prepare them, we cut the base flat, and stand them in a bit of water, covered, to steam for a very long twenty minutes, during which there is plenty of time to melt butter and squeeze lemon into finger bowls.
When a low leaf pulls softly away, it is time. With our largest mixing bowl ready in the center of the table to catch the great leaf-pile, and tiny bowls of lemon butter at each place, we pluck petal after petal from the outside of the artichoke, dipping, scraping teeth over leaf to graze the softest bit. More patience required, but the sweetest kind. This is most definitely a seductive food. I help the children when they reach the heart, prickly on one side and still protected under tiny leaves on the other. If you pry at a slight angle, with a sharp knife, you can separate the itchy prickles from the artichoke heart without much trouble. Then a buttery, lemony chin is inevitable, as is a bit of rapture.
All this for a bit of water, a haircut in late summer, a mulch before winter. Resilient plant. These artichokes may be our companions for twenty years! What a pleasing thought.