Last year I planted a few artichoke seeds. For various reasons, only one plant survived. I think it may have to do with the potting soil I used. Most of the seedlings planted that year sprouted just fine, but fizzled out after only growing a few inches. I transferred many to larger pots with different soil and most perked up and flourished. For some reason, the lone artichoke didn’t. It survived all summer long in the larger pot, but never put out more then four or five leaves.

Finally in the fall when I was moving plants back into the greenhouse, I decided to drop that little artichoke into my herb garden on the south side of the house. I noticed it started looking better, but didn’t give it any extra care. I just let nature do the watering. I did mulch it and hoped that it wouldn’t be hit by frost. It survived and thrived all winter. In the spring, it shot up and really started adding leaves.

A month ago I noticed it had a flower head forming. I picked the artichoke last weekend. It was the size of my fist. I was so jazzed – I have never grown and harvested an artichoke before. I showed it to David and even he was impressed. He asked to see the plant, so I brought him around to the back of the house and showed him. He couldn’t believe that huge thistle-like plant had been there all this time. He was mostly amazed that he hadn’t taken a machete and chopped it down. Sometimes I’m thankful when he doesn’t try to help me.

That night the artichoke and my new vegetable spiralizer inspired our dinner.

Mediterranean Vegetable Pasta
2 Tbsp. olive oil
1 onion, julienne-cut
2 cloves garlic, minced
1 c. dry white wine*
1 artichoke, cleaned and sliced thinly
1/4 c. Kalamata olives, quartered lengthwise
1 Tbsp. capers
2 c. cherry tomatoes, halved
1 tsp. dried oregano
1 tsp. dried basil
1/4 c. Parmesan cheese
3 Tbsp. butter
4 small zucchini squash
Salt and pepper, to taste

Sauté the onions and a pinch each of salt and pepper over low heat until they begin to turn light brown, about 20 minutes. Add garlic and cook for one minute. Add white wine, artichoke, olives, tomatoes and spices. Simmer on very low heat while preparing the zucchini squash.

I used the spiralizer to cut thin strips of the squash. Without a spiralizer, just slice the squash as thinly as possible. Bring a pot of water with about 2 tsp. of salt to a boil. Add the squash “pasta” and cook for 2-3 minutes.

Back to the sauce, add Parmesan cheese and butter. Stir and remove from heat. Drain the “pasta” and serve with the vegetable sauce. I garnished with crumbled goat cheese and chopped fresh basil.

*I used a dry Noon-day Onion wine created by a winery in Rusk. I’ve sold them grapes in the past and had bought the onion wine because it was such a novelty. Maydelle makes several unique wines. It was excellent in the sauce and it had just a hint of onion flavor.