Globe artichoke is 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 Prepare Globe Artichoke
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 Globe Artichoke
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
How To Store Globe Artichoke
in the fridge for up to 1 week.