When are artichokes ready to harvest? The specimens in the vegetable patch looked ready, but wasn’t sure how to test them for ripeness. Larger ones were fist-sized and as firm as the egg-sized, smaller ones when squeezed. The plants yielded 6 of the 12 requested in the ingredient list for Pizza “Carciofo e tutto lui”, so supplemented the harvest with a jar of preserved artichoke hearts for the puree. The larger specimens boiled until tender, the smallest shredded for confetti, and medium hearts sliced and crisped in olive oil. The sourdough crust is performing well – quite proud of the size of holes in the crust from this batch.