Last spring I started some Colorado Star purple artichokes from seed and transplanted them into a strip of soil along a driveway. They started slow and didn’t produce any fruit last year, but here I am a year later:
While I’ve simply-boiled some later harvests (three rounds so far this spring) I cooked a first harvest of baby-size artichokes with an “oil and water” hybrid blanching method inspired by This Is Camino— simmering them in batches in a single-layer half-covered in water (with garlic, bay leaves, herbs, and olive oil) until mostly done, then finishing them on the grill while straining the liquid and reducing it to a sauce that reinforced the artichoke flavor:
The Robot Must Eat 
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