Behold the bristly artichokes scattered through the field—
delicious little thistles when boiled, buttered, peeled.
With our taste buds wakened and when they’re salted slightly,
it takes a bit of discipline to try to eat politely.
Leaf by leaf, we peel them bare, scraping off their meat.
We like them better with each tiny bit of them we eat.
Then scraping off the “chokey” part, we gobble down the heart.
They told us all along that this would be our favorite part.
Who knew these fat green pinecones would turn out to be so tasty?
Now we wish consumption of them hadn’t been so hasty.
And even after plates are bare and not a morsel lingers,
we’d like to slurp the butter up and lick it from our fingers.