Artichokes - flowers, or food?

 

These beautiful, meaty artichokes were grown by Ocean Mist Farms. 

In my story about artichokes for Gardenista I wonder whether it is more rewarding to grow the giant thistles for food or for flowers. There is also a very delicious recipe for the roasted buds, with hot butter. 

Another good way to eat them is very simple. I stir a vinaigrette together and then divide it between the cleaned, cooked hearts. (Leftover dressing lasts well in the fridge.)

2 Tablespoons freshly squeezed lemon juice
Pinch of salt
Larger pinch of sugar

1 Tablespoon finely chopped red onion
4 Tablespoons extra virgin olive oil

In a small bowl combine the lemon juice, salt and sugar and stir well. Add the chopped onions and leave to for 30 minutes. Just before serving beat in the olive  oil with a fork. Pour into cooked, cleaned artichoke hearts for dipping.

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