Pictures by Paul Watt
Try a seasonal starter for your spring meals. The magnificent round, olive green globe artichokes and the spring Romano artichokes are both in season now and are the two most common varieties.
Ingredients
1 fresh globe artichoke per person;
1 clove garlic; 2 handfuls of flat-leafed parsley and half a handful of fresh mint;
Maldon salt; 8 tbs extra virgin olive oil.
Preparation
First clean the artichokes. Snap off the tough outer leaves where they break naturally. Don’t be afraid of taking off too much, at least a quarter of the leaves will have to be discarded. Now trim off the bottom and sides of the stalk, leaving about an inch intact as this has lots of flavour. Continually rub the cut surfaces with a half lemon to stop them discolouring. Trim off the top spiky, parts of the leaves and turning the artichoke face down, bash it on a work surface to prise open the leaves. Using the back of a spoon or a knife, push down into the centre until the spiky, inedible choke is revealed.
Prise this out and discard it. Alternatively this can be removed once the artichoke is cooked, but it should not be eaten.
An easier way of cleaning out the choke is to cut the artichoke into four quarters, then the feathery choke can be easily seen and cut away. Again, rub the surfaces with lemon juice. Always keep prepared artichokes in a bowl of acidulated water.
Chop the garlic, parsley and mint and mash them into a paste with a couple of teaspoons of sea salt. Press this mixture into the opened out leaves of the artichoke, generously filling each one. Place the artichokes face down in a heavy bottomed saucepan and add the extra virgin olive oil.
Add about the same amount of water. Put the lid on tightly and steam for about 25-30 minutes until the core of the artichoke is tender when pierced with a knife.
Serve warm with some of the juices. Eat by pulling off the leaves and eating the soft fleshy parts at the bottom. Soak up the lovely juices with plenty of crusty bread.
The video below shows another way to prepare artichokes and then cook them:
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