5 delicious ways to eat globe artichokes
DID YOU KNOW?
The artichoke is actually a flower. You have the leaves on the outside, the "choke" in the middle, and the meaty core, called the "heart". The heart is edible but the choke is too fibrous to eat in globe artichokes. All but the innermost leaves are tough and you have to scrape them with your teeth to eat the whiter tender parts.
STORE THEM BY:
Keep your artichoke in the fridge for up to 5 days.
PREPARE THEM BY:
Before starting, have a container of acidulated water ready for the artichoke bottoms to prevent discolouration, along with a lemon to rub the artichoke as you go. Beware the dark leaves are very bitter, and therefore need to be discarded and composted.
- Trim the stem to roughly 4 cm.
- Snap off the thick and dark leaves until the artichoke heart called the “choke” is revealed – this is the hairy part in the middle.
- Take a spoon, scoop the choke out and compost.
- Using a vegetable peeler, remove any remaining hard outer leaves bits from the artichoke. Rub a lemon or lime all over as you go.
- Place in the acidulated water to rinse, and cook immediately.
5 DELICIOUS RECIPE IDEAS:
- STUFF: Remove the leaves and clean the artichoke from the choke. Cook the whole heart in boiling water until tender. Then stuff with a mixture made from quinoa, goat cheese/vegan alternative, parsley and seasonings. Bake at 180C/160 fan/4 gas mark, for 15 minutes, or until golden.
- STEAM: Steam the whole artichoke, for 20 to 30 minutes, depending on the size. Flavour the steaming water with thyme, lemon peel and bay leaf. To eat, start by plucking the leaves and dipping the whiter fleshy part into a dressing/vinaigrette. Then eat the artichoke heart.
- BOILED: Trim and halve the artichokes lengthways. Put them in a large saucepan with cold water to cover. Squeeze in the juice of 1 lemon, then add the skins to the water too, along with the thyme sprigs. Cover with a lid and bring to a simmer. Make sure the artichokes are always covered with water, and cook for about 30 minutes, or until the tip of a knife goes without too much resistance into the artichoke hearts. Drain and place the artichokes, cut-side down, on a rack over a tray to cool.
- PASTA SAUCE: Place your cooked artichoke hearts, in a food processor, along with garlic cloves, and onion. Blend pulse until all finely chopped. Cook in a pan with a little olive oil for about 15 minutes. Season with lemon zest, lemon juice, salt and pepper. Add your al dente pasta, along with some reserved pasta water, mix well and serve.
- SALAD: Cooked artichoke hearts, make a great addition to green salads. Chop the hearts in quarters and season well with lemon juice, salt and pepper. Citrus segments, lettuce, rocket, nuts, seeds, shallot, parsley, basil, mozzarella/vegan alternative, goat cheese/vegan alternative, are all good artichoke pairings.
