I’ve wanted to prepare a globe artichoke for so long now but whenever I read instructions I feel baffled because it refers to the heart and the choke etc and I don’t know which bits these are! I can now tell everyone else out there putting this off that it is really very easy and it becomes obvious as you dismantle the artichoke which parts are which! For this I followed my trusted River Cottage Veg instructions for ‘Simple Globe Artichoke’. He suggests to serve it with melted butter and lemon juice but I used olive oil, balsamic vinegar and lemon juice.
The point of my Friday Challenges is to learn new skills but also share these with everyone so I decided that I wanted this post to be a step by step guide of how to prepare a globe artichoke so that you can eat the leaves and then remove the heart. So I think I don’t need to say any more (I will find that hard!!) and I’ll let my photos do the talking:
I’m afraid there is no photo of the finished trimmed artichoke heart because I didn’t get that far I just took it as you see it in the last photo and dipped it in to the balsamic and lemon and ate it! Delicious! (I didn’t eat the rough skin or stem!)
If you just want to use the heart then I’d just buy canned as it seems an expensive waste to remove all of the leaves without atleast steaming and eating them! If preparing it like this then take your time and enjoy it! It’s such a wonderful vegetable 🙂
Next week I’ll actually cook with it!