Globe Artichokes

These are such a delightful treat to enjoy, but a lot of us don’t know how to prepare them. Here is a step-by-step guide on their preparation. And while they are cooking, make a dipping sauce - melted butter with lemon, garlic and parsley is a favourite, or homemade anchovy mayonnaise.

Have a discard bowl on the table for the petals.

Step 1: Trim the step back to line up with the base of the petals.

Step 2: Cover with water in a large pot, add a good teaspoon of salt. Bring to the boil, and simmer for 30 - 40 minutes, or longer, until the outer petals can be pulled off.

Step 3: Drain and allow them to cool slightly.

Step 4: Peel each petal off dip the base of it in the sauce, then scratch the very bottom away with your teeth - at first you won’t get much, but as you get closer to the heart, you will get more and more deliciousness.

Step 5: Once you get close, there will be a little cluster of petals, that look like an acorn cap. You can remove those in one section and again, nibble around the base.

Step 6: Depending on how large the artichoke is, you may have to scratch out the “thistle bed” called the choke, and discard this. On smaller artichokes, you may be able to eat it.

Step 7: Now you have reached the heart of the artichoke - this is perfumed and delicious. Cut it into pieces, dip and eat it.