Native to the Mediterranean, artichoke is a perennial in Zones 10-11 and sometimes overwinters in Zones 8-9. Elsewhere, it’s an annual and needs a long growing season to pump out those tasty buds. Slugs go after young plants, and aphids and earwigs attack at the later growing stages. Consistent watering is key to plump, tasty buds.
Often called sunchokes, these knobby looking tubers have the crisp texture of water chestnuts and offer a nutty flavor that is a wonderful alternative to potatoes. You can purchase small tubers from specialty stores and plant them in early spring in well-drained soil with a PH of about 7.0. They are usually ready for harvest after the first frost in late fall. Scrub and roast them like potatoes with a little garlic and chili oil for a taste treat.
Three is not a crowd in this flavorful assortment of hummus. Using the same base for all three makes this an easy way to create variety. Just stir in different toppings right before serving. Whether your guests like their dip spicy, earthy or traditional, there will be something for everyone.
Stuffed mushrooms are a crowd pleaser at any get together. These artichoke and cheese stuffed mushrooms are an easy and delicious version to impress your guests with. Plus they can sit alone allowing you to create a decorative and inviting display.
Carry the centerpiece onto the plates with edible garnishes. An artichoke can make a great holder for a place card. Grapes and figs provide a little appetizer or even a healthy dessert. Tip: Keep a nutcracker and a bowl for shells on the table, so guests can sample the variety of nuts scattered on the table.
The home is located in Newport Beach, California, so it was also important for it to have a coastal, classic feel. Touches like the beautiful white Bertazzoni range do this with the added benefit of delighting any resident chefs!