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Never say no if the opportunity to help yourself to some fresh organic vegetables straight from the earth arises. The smell of soil mixed with the pungent fresh garlic was mind-blowing on the day that I visited a veggie patch (in the Swellendam district) to harvest artichokes for the evening meal.
How to prepare the artichokes
Cut off and discard the stalk and the bottom two rows of leaves. Soak artichokes upside down in heavily salted water for 30 minutes to dislodge any insects and dirt, then rinse and drain.
Boil in freshly salted water for 30 minutes. Tear off bottom leaf of the biggest artichoke, grip between your front teeth and pull while slurping. If it’s tender and releases its juices, remove the artichokes from the water and let them cool in a colander.
Pull away the leaves from the stem and put them into a bowl to add to the pasta. When you reach the heart, be careful to remove the fibres of the white choke. Then stand the hearts upright in a baking dish and throw in some cherry tomatoes, chilli, garlic butter, oregano and brown mushrooms.
Sprinkle with breadcrumbs and parmesan and bake in the oven until everything’s cooked and the cheese is melted.
To serve
Cook up some fresh tagliatelli and add the loose artichoke leaves.
Dish up the hearts and the pasta and tuck in to a hearty, healthy meal!
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