Store your cooked artichokes in the fridge for up to 3 days. Leave them outside before eating to get them back at room temperature.
- Chop up your artichoke hearts and add them to green salads. Citrus, lettuce, rocket, nuts, seeds, shallot, parsley, basil, mozzarella/vegan alternative, goat cheese/vegan alternative, and quinoa are good artichoke pairings. - Place your artichoke hearts in a food processor, along with garlic and onion. Blend until all chopped up, cook in a pan for 15 minutes and serve as pasta sauce. Add some of the pasta water to make it more liquid. - Stuff the hearts with goat cheese/vegan cheese, drizzle with olive oil and roast at 180C/160 fan/4 gas mark, until hot and golden.