First grow more artichokes than you and your neighbors can eat! No, really, this is where the story of our friend Dick (1921-2003) comes in; Dick was born and raised in San Francisco just off Broadway and Columbus and was a fine cook. One night a whole bunch of us enjoyed his home made ravioli and some of us asked for his recipe. Instead he said we would have to come while he made them. Several weeks later we were invited to a ravioli making party and dinner. Dick did not measure anything. He made the filling and the pasta by sight and touch. The ravioli was delicious.

Artichoke patties are made the same way. I watched my grandmother make them and ate hers, which were better than mine.

It takes about 1 artichoke of fist size per patty.

 Cook artichokes in salted water which has also been acidulated with vinegar or lemon (keeps the artichokes green)

3 ½ cups artichoke pulp, Scrape the leaves with a spoon, chop the hearts into about ¼ inch dice, put in a bowl and set aside (this is a good team activity if you have a bunch of artichokes)

6 artichokes

1 cup Diced onion

2 cloves Minced garlic

½ stalk Diced celery stalk (not too much celery or you won't taste the artichoke)

Gently sauté in a good olive oil until the vegetables are very soft but not brown, the onions should be sweet

You will need:

• 2 +/- cups good bread crumbs, make your own or buy Panko (not the seasoned kind)
• 2 Eggs
• ½ cup Mayonnaise
• Salt/pepper to taste
• Chili flakes, to taste or omit (this should just give a hint of spice/hot on the tongue)

Now get your hands messy! If you have made crab cakes you know the consistency you are trying to achieve. The cakes need to cling but not be too soggy.

Mix artichoke, onion mixture, mayo, eggs and bread crumbs to a sticky but not soggy mixture. Fry a little piece to taste (or if you are not squeamish about raw eggs just taste it), then add salt, pepper and chili to taste. (You can cover and refrigerate at this point and make the patties later in the day)

Form patties with you hands, about 3” patties work well.

Put the patties on a parchment lined cookie sheet, cover with plastic wrap and refrigerate at least 1 hour (this firms the patties and makes them easier to turn when you are frying them)

You will need egg/water to dip the patties in then bread crumbs or Panko (Japanese bread crumbs, the best) pat the crumbs into the patties to make them stick

Clarified butter and olive oil (good cooking kind) for frying

Heat the olive oil add butter (amounts will depend on your pan but you are not deep fat frying so the fat should be ¼ the way up the patties)

Fry the patties and put them in a warm oven until all are done.

Tim likes to eat them with mayo, I like them plain.

Visit our Edible Gardens page on our website for information on growing artichokes.