An impressive-looking green-purple globe-shaped vegetable covered in layers of leaves, that is actually an edible type of thistle. Globe artichokes require a little effort in preparation and cooking, however the results are well worth it and they are often considered to be a luxury. A hairy choke is surrounded by the inner leaves which are not eaten but are discarded to reveal the deliciously nutty edible part of the artichoke the heart. If the artichokes are young and fresh the stem can also be eaten. Choose artichokes with slightly closed stiff leaves and a short stalk.
How to Use
Globe artichokes are served cooked. Serve whole globe artichokes as single-portion impressive-looking starters with melted butter or vinaigrette for dipping. Artichoke hearts also add a wonderful flavour to salads, pasta dishes, vegetable bakes and pizzas.
How to Prepare
Cut off most of the stalk and trim off the points of the outer leaves with scissors or a sharp knife. Wash thoroughly in cold water and then rub any cut surfaces with lemon juice.
How to Cook
Artichokes can be boiled or steamed. To boil, cook in a pan of boiling water with 1 tbsp lemon juice for 30-40 minutes or until a leaf will pull out easily. To steam, place in a steamer and cook for 35-45 minutes or until a leaf will pull out easily. To eat artichokes pull away the leaves individually, dip the base of the leaf into butter or vinaigrette and pull through your teeth, discarding the rest of the leaf. When you reach the hairy choke (it looks like the closed head of a thistle) pull it out and discard to reveal the prized meaty heart at the base which can be removed with a teaspoon and eaten.
How to Store
Keep in the fridge for up to 1 week.