Globe artichokes are a little bit fiddly to prepare and will need time and commitment but once you have mastered this technique, you will reap the rewards from this delicious vegetable.
Have a container of acidulated water ready for the artichoke bottoms to prevent discolouration. Also, you may want to wear latex gloves to prevent the artichokes from staining your hands.
Method
1
Trim the stem to roughly 5cm
2
Snap off the outer leaves until the pale yellow centre leaves are revealed
3
Using a peeler, remove any remaining hard outer leaves from the artichoke
4
Cut the across the top of the artichoke heart to reveal the ‘choke’ – this is the hairy part in the middle
5
Take a spoon, scoop the choke out and discard
6
Cook immediately to avoid oxidisation and discoloration
Serving suggestions
Once you are an expert in artichoke preparation why not have a go at Martin Wishart's Artichoke barigoule or Marcus Wareing's Queen Anne's artichoke tart.
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