The artichoke
of delicate heart
erect
in its battle-dress, builds
its minimal cupola;
keeps stark
in its scallop of
scales.
Around it,
demoniac vegetables
bristle their thicknesses,
devise
tendrils and belfries,
the bulb's agitations;
while under the subsoil
the carrot
sleeps sound in its
rusty mustaches.
Runner and filaments
bleach in the vineyards,
whereon rise the vines.
The sedulous cabbage
arranges its petticoats;
oregano
sweetens a world;
and the artichoke
dulcetly there in a gardenplot,
armed for a skirmish,
goes proud
in its pomegranate
burnishes.
Till, on a day,
each by the other,
the artichoke moves
to its dream
of a market place
in the big willow
hoppers:
a battle formation.
Most warlike
of defilades-
with men
in the market stalls,
white shirts
in the soup-greens,
artichoke field marshals,
close-order conclaves,
commands, detonations,
and voices,
a crashing of crate staves.

And Maria
come down
with her hamper
to make trial
of an artichoke:
she reflects, she examines,
she candles them up to the light like an egg,
never flinching;
she bargains,
she tumbles her prize
in a market bag
among shoes and a
cabbage head,
a bottle of vinegar; is back
in her kitchen.
The artichoke drowns in a pot.

So you have it:
a vegetable, armed,
a profession
(call it an artichoke)
whose end
is millennial.
We taste of that sweetness,
dismembering scale after scale.
We eat of a halcyon paste:
it is green at the artichoke heart.

Ode to an Artichoke, Pablo Neruda

I am fortunate to live where I live for many reasons, one of which is my love of artichokes. I am 5 minutes away from artichoke fields.  Great big fields along the coast, and these fields are often the only thing that separate the road from the Pacific Ocean. Magical, really. Young artichokes, cleaned, and sliced into 3 or 4 pieces are delicious fried and dusted with a coarse salt. This is a real treat and one I’ve only experienced from homegrown artichokes (getting small specimens can be…challenging!) But more often than not I cook them in the old family way,  on a bed of fresh thyme. If you can get your hands on fresh artichokes, this method will result in soft tender hearts that coat your mouth with a particularly delicate and lingering sweetness that is unforgettable.

Sweet Artichokes

• Artichokes, medium sized as you will want nice halves to cook.
  
• Fresh thyme
• Garlic
• Olive oil
• Coarse salt

1. I like using a terracotta pot for this dish, so if you have one, use it!
2. Line the bottom of the pot with a layer of fresh thyme
3. Peel and slice fresh garlic, one to two cloves (depending on size and love of garlic…), and sprinkle over the thyme.
4. Drizzle with olive oil.
5. Prepare the artichoke by trimming away top, bottom, and outer leaves. When you get to the inner blanched part, cut in half. Once they are halved, you can cut away the top just above the choke. The choke is the ‘hairy’ bit between the heart and the inner purple leaves. Remove the choke, and you are ready! If you have never prepared an artichoke, look for videos on youtube. It really is quite simple… really! Remember, you want prepared artichoke halves.
6. Place artichoke halves, face down, on the bed of thyme.
7. Drizzle with more olive oil and add about 1/2 inch of water.
8. Cover and cook over medium heat for about 25 minutes, or until tender.
9. Carefully slide the artichokes, with thyme, onto a serving dish, and sprinkle with a good coarse salt.

This dish is great hot or cold,  as a side dish or on its own. You can’t go wrong!