For the first time, last year we planted some artichoke seeds. It’s one of those trial tests that you don’t really expect something to happen. Due to the location of our vegetable garden, northern Greece (you can even call it mountainous), I had serious doubts if these seeds could find their way and flourish into a plant! Traditionally artichokes thrive in warmer climates and in Greece they prefer the Peloponnese, Cyclades, Crete… Since the artichoke is adored in our kitchen, something like forbidden fruit, it would be a miracle to see it growing in our garden! But just in case!!

These seeds were planted last year and almost forgotten. As we did not know what the artichoke plant would look like, we did not pay much attention to some shrubs that began to grow and spread as if they wanted to make an extravagant entrance!

As the days went by we started to wonder what were these thorned leaves? A few days later I put on my gloves and started to explore, something like a medical examination, having a serious suspicion that it could be an artichoke!! I couldn’t see anything in the beginning !! Finally, I discovered in two of the seven shrubs wonderful, tiny artichoke flowers!!

It is rare for me to feel so thrilled about something that I have planted because  I have planted a lot! How perfect, delicate with its greyish green color!! I love it!! And when you are aware of the nutritional value of this flower,it makes it even more precious and valuable.

Up to now, the whole production was just seven small vigorous buds!! I picked them with great care as if they were precious gems, and I immediately started thinking about how I can multiply my joy, how to increase our production!!

Once again, I read about the artichoke and its biography is very impressive! The plant of the thistle family is an excellent food rich in nutrients and precious elements that make it worthy of being at the top of the list of vegetables and at our table, too. Rich in vitamins A, B1, B2, K, C, folic acid, magnesium, potassium, manganese, copper. The list of antioxidants and photochemical ingredients is long, which makes the artichoke an ally for fighting cancer, heart protection, liver dysfunction, and cholesterol. Excellent source of fiber, it contains very few carbohydrates and calories. An amazing support for weight loss, even available as a dietary supplement for this purpose.

Do you want more? The list is endless!! An amazing drug on our plate, and something else, last but not least, the artichoke tastes just delicious. Whatever recipe you choose in which the artichoke has the leading role, it is simply exquisite! It has such a unique flavor that the simplest dish could become a gourmet creation. Even raw, with some lemon and salt, these tender buds are delicious.

I have glorified this flower, I know!! Is it for its incredible beauty? Its wonderful taste? Or for the immense difficulty in its cleaning? I would love to travel to Tinos in May, an island of the Cyclades, and visit the Artichoke Festival. Tinos is renowned for its production of wildflower artichoke.

For the time being, I am examining the prospect of this particular plant in our garden and I am thinking about how to cook my amazing “seven” flowers. They are so tender, fresh. I clean their outer leaves, which are so soft, too. By the way, the leaves of the artichokes are the most nutritious element of the plant. Herbalists would use them to make a precious infusion, which fights many diseases. Alternatively, farmers would feed their animals artichoke leaves during the milk production period.

To keep this freshness, I am thinking of leaving my flowers raw and grilling them a bit to get this golden color and wonderful smoky scent. Lemon, olive oil, fleur de sel !! So simple but so tasty !!

Once again, I was fascinated by the beauty and the richness of nature!!