How to Harvest and Cook Globe Artichokes

This delicious globe artichoke recipe tastes wonderful with Sarah's egg and herb sauce. Watch as Sarah takes you through her vegetable garden, selects, cuts, prepares and cooks globe artichoke and serves them up with a spectacular sauce made with herbs from Perch Hill.
For the recipe, visit:
www.sarahraven.com/how-to/seas...
To purchase Globe Artichoke seeds and see growing instructions, visit:
www.sarahraven.com/shop/artich...
For more seasonal recipes and heritage seeds, visit:
www.sarahraven.com

[@rosewood513]

Oh my gosh, finally someone who knows how to prepare artichokes. Most videos show people cutting half the artichokes and tossing it away. I am Italian and find that such a waste of good food. I do as you and dip the leaves (we call them leaves no matter) in melted butter or ghee. Thank you....

[@lebo4emori]

Nice. I'll be trying this out if I can find them all... 🎉

[@Mrbfgray]

Teeth scraping the pedals is essential for full choke experience with heart as the cake at the end. I agree. It's all excellent. Happy for the eatable stem reminder!

[@katiehendrixson]

I had to stop watching this halfway through so I could search for a tour of your house on your page. It looks so beautiful! May I please move in with you? If not, could you post a tour, with that view I see in that sunroom?

[@eviloracle]

very cool, i love artichokes and theyre always so expensive in the store, grabbed a couple variety of seeds this month wish i would have started couple months ago for the right timing.

[@odettesongwriter9233]

I just cooked my artichoke using your method and it was fab! Thank you

[@clarkewi]

Very cool. I'm from Santa Cruz California near Castroville and came to love artichokes. Now I live in New Zealand and grow my own. The grow very well here on the coast of the North Island which has a similar climate to Monterey County where they thrive.

[@ignaciaforteza7731]

Great! You are full of inspiring help. Enjoyed learning and seeing you eat with pleasure.

[@lislesinger]

Thank you, this is a lovely and helpful video!

[@johnhughs2753]

I've just put some artichoke seeds into a propagator. After watching this video i'm really happy that I decided to try them :)

[@angeladyson7367]

Looks and sounds delicious!

[@AnotherAmateur]

Very nice. I grow a thornless cultivar that we first planted about 30 years ago. Your dipping sauce is brilliant. I make a herb sauce with tarragon, too. Hope you'll take a look sometime. Thanks for this wonderful recipe!

[@m3xus]

Thank you. My friend and I had no idea how to choose the right artichokes to harvest

[@aliceedwards3053]

Wonderful recipe thank you.

[@mossydv]

Thanks from NZ Sarah!

[@gisellelara5929]

perfect! You are so helpful!

[@dane2487]

If your gonna put your hand in a blender or any power tool then turn it of first, at the wall preferably:)

[@JulesMorrison]

Thanks, that's useful. Also I envy your garden so badly.

[@roygregg7142]

Never boiled a choke in my life, steam is the only to go.

[@vietmomdaily-ngocmua]

Love your basket

[@johndegrazia6836]

The "new" slow-speed pressure juicers make an incredible drink from the "choke," and other parts that aren't used, including the leaf, if you cut it with kitchen scissors into one-inch bits and liquefy it in a food processor. The "hemp" is all that's left, and this fiber is so tough, it should have a use, as well, but unfortunately it appears to be too short for use making rope. The drink is so good and nourishing, especially mixed with lemon juice and pepper that can also be sent through the slow-speed juicer, it makes everything else look tasteless, by comparison. Chilled, that is.

[@transam351]

beautiful home

[@LindaCasey]

Thank you ... I didn't have a clue what to do with them ..

[@burlatsdemontaigne6147]

Nice.

[@lifewithlois7262]

New sub here very good video Thanks for sharing

[@debbieroberts76]

Yum!

[@charleyfolkes]

What a great sauce idea ! Thank you so much ! I have so much Sorrell I never know what to do with it ! How about a Sorrell recipe ?

[@BlablaAli]

we use sorrell in salad (I would add 20% sorrell to the rest of the greens unless you want more of a sour flavour), add to a tropical smoothie instead if spinach, add to any sort of sauce, stew or soup, or make a sorrell soup (look up an eastern European or Russian recipe for sorrell soup)

[@Sha-El]

Do they grow good in UK, i love these one of my favourite vegetables

[@UtopianDr3ams]

They take a long time but once you got it you will love it. about two to four years before you start harvesting. Not sure exactly but I will try to grow some next season :)

[@dindunundun]

I grow artichokes every year I harvest them after about six months!

[@haibui3623]

how long it take to grow ??? thanks

[@katrinabedford6680]

can you use dried tarragon

[@Omskanielar]

I probably never cooked mine long enough... I'm afraid of killing all the vitamins, trace minderals and other good things in them when cooking them as long as ~45 mins xD I loooove your garden, so beautiful, so lovely, that's a goal of mine, to have a herb&veg-garden some time :)

[@bubby4733]

Go raibh maith agat 😊

[@FensterfarmGreenhouse]

It looks good to someone like me and I don't even like the taste of artichokes.

[@mstew7055]

Artichokes did 911 confirmed

[@transam351]

i knew it!

[@stillquestioning...6458]

This is the 1st year I've grown artichokes. One did flower. So what does that mean.... I can't eat the plant now?

[@gwynethspooner1303]

great thank you mine are just about ready, 10 may, in wales cold but I have them in the polly

[@IngaDrinevskaya]

ნამდვილი ხაჭიჭორა

[@michaelmarino7216]

Please, not all italian s dislike artichokes and many of us use not only the globe but also the stem prepared as a dish. It can also be used to make a very unique amaro digestive. In the south it is used in many dishes and on pizza, so please don't place those you know as a sample of "all Italians".

[@mycomment3509]

It's totally wrong. In Italy, you eat entire artichokes but only the little and tiny young ones - the artichokes you are presenting here are of course only grown for the leaves and the heart because the rest is just too woody. Italians are perfectly right about being picky when it comes to the species of the artichoke. The Violetta di Firenze tends to be one of the best varieties.