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Reynard

Legendary Member
Don't bother. Filthy things, and give one awful wind.

The Jerusalem bit is a corruption of 'Girasol' - French for sunflower.. They have similarly tall yellow flowers in the summer..

Now Globe artichokes..
They're a whole next level of yumminess. :okay:

It's been a while since I've had Jerusalem artichokes - they do crop up on yellow sticker sometimes. Will agree with you on the globe variety - I really love them, but they're a bit of a pain to prepare and eat. So I tend to buy the canned ones. :blush:

Home made pizza with mushrooms, prosciutto, globe artichoke hearts, black olives and buffalo mozzarella... :hungry:
 

mudsticks

Obviously an Aubergine
It's been a while since I've had Jerusalem artichokes - they do crop up on yellow sticker sometimes. Will agree with you on the globe variety - I really love them, but they're a bit of a pain to prepare and eat. So I tend to buy the canned ones. :blush:

Home made pizza with mushrooms, prosciutto, globe artichoke hearts, black olives and buffalo mozzarella... :hungry:

Eating a fresh globe artichoke is more of a delicious 'food event' rather than solely for nutrition.

So much butter (or olive oil) can be consumed alongside too :rolleyes:
 

EltonFrog

Legendary Member
This is the start of this evenings meal.

503501

Roasted with olive oil and garlic, later I will add butter beans to the tin, then the BBs will be mashed with the roasted garlic, and the rest of the veg will be served on top.
 

Reynard

Legendary Member
Eating a fresh globe artichoke is more of a delicious 'food event' rather than solely for nutrition.

So much butter (or olive oil) can be consumed alongside too :rolleyes:

Yeah. One of those "naughty" things, but oh-so-good. :smile:

But I would rather imagine the ones that you grow are so much nicer than the rather sorry specimens I sometimes run across... :blush:
 

mudsticks

Obviously an Aubergine
Eating it is a satisfying form of revenge.

A bit like what I do with nettles - I pinch out the young tips and dry them for herbal teas. :laugh:

Nettles are v good in a spring soup too.
Full of calcium, and iron .

Very good for ones liver as well - -

Not that my liver is anything other than squeaky clean of course :angel:
 

Reynard

Legendary Member
Nettles are v good in a spring soup too.
Full of calcium, and iron .

Very good for ones liver as well - -

Not that my liver is anything other than squeaky clean of course :angel:

And very nice mixed with spinach, scallions, garlic and feta in spanakopita. :hungry:

They're a good all-round tonic. One of my go-to herbal tea blends is a mix of chamomile, nettle, lavender and lemon balm.
 
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