I cut off the bottoms (okay, I leave an inch), bung them in a pan with three inches of water, some salt with herbes de provence) and cook the hell out of them. No, maybe until the leaves come out easily.

TH likes them with mayo, I like them with salt and lemon juice.

We have about four plants right now, but it doesn't look good for artichokes this year. Usually we get a bumper crop.

We eat six a week, easy.

lala