Each year I plant something in the garden I haven’t grown before. This year the new addition is artichokes.
Last May when discussing gardening with a group of gluten-free bloggers, the lovely Kim from Cook IT Allergy Free said she grows artichokes in Arizona. I had no idea they were a backyard garden friendly kind of thing to grow! I snagged 3 plants this spring and planted them in our garden.
So far we have beautiful silver-green plants that somehow look prehistoric. We don’t have actual artichokes yet, but I may have discovered why…
I was at Fahrmeier Farms in Lexington, Missouri recently and Lorin showed me the wonderful artichokes they are growing AND harvesting. Local artichokes in Missouri makes me giddy! Lorin’s hubby told me I needed to plant them very early in the growing season, which I did not. I may or may not get artichokes from my plants this year, but I’m going to keep trying.
So for now, I’m indulging in local artichokes that aren’t from my garden, but they are from nearby. It’s a treat to take them home, freshly harvested from the plant.
This dish is inspired by the $12 appetizer at NoRTH. While I’d like to eat theirs often, the closest location is across town and well, it’s $12. I can make many servings at home for that much. Instead of the lovely cheese NoRTH uses on top of theirs, I’ve used a sprinkle of Brazil Nut Parmesan. It’s optional, but makes a nice finish to one of my favorite grilled dishes.
Lemon Garlic Aioli
Ingredients
- 1/2 cup raw sunflower seeds , dry
- 4 cloves garlic , minced
- 1/4 t . sea salt
- 1/4 cup lemon juice , plus additional to thin to desired consistency
Instructions
-
Grind sunflower seeds in high speed blender or food processor fitted with "S" blade until it is the consistency of a fine meal or coarse flour.
-
In small bowl, combine all ingredients, mixing until well combined.
-
Start with 1/4 cup lemon juice, adding additional if necessary. I prefer a thicker aioli, some like it thinner and will want to add a tablespoon or two more lemon juice.
Lemon Garlic Aioli
Ingredients
- 1/2 cup raw sunflower seeds , dry
- 4 cloves garlic , minced
- 1/4 t . sea salt
- 1/4 cup lemon juice , plus additional to thin to desired consistency
Instructions
-
Grind sunflower seeds in high speed blender or food processor fitted with "S" blade until it is the consistency of a fine meal or coarse flour.
-
In small bowl, combine all ingredients, mixing until well combined.
-
Start with 1/4 cup lemon juice, adding additional if necessary. I prefer a thicker aioli, some like it thinner and will want to add a tablespoon or two more lemon juice.
You are growing your own artichokes??? You are amazing!! I love them in practically everything. Your roasted ones look so good!
I do back flips over artichokes!!! Not only is the artichoke itself beyond divine, the plant and it’s flowers are so beautiful. I hope you get some before it turns cold! But until then, that one from the farmer’s market looks mighty fine. Great recipes, Johnna! 🙂
Shirley
I boil mine longer, cut them in 1/2 and clean plus leave as much of the stalk as possible before boiling but the effect is the same as yours. Grill them up with oleo, garlic & limone. I also stole mine from a place here in Pasadena called Houston’s. Took me a few tries to get it right, now it’s requested…;-)
We have Houston’s here, too! I may need to drop by and see what artichoke goodness they have there. Thanks for the pointer.