|
GLOBE
ARTICHOKE
 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 Artichoke
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 Globe Artichoke
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 Globe Artichoke
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 Globe Artichoke
Keep
in the fridge for up to 1 week.
|
