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Artichokes, Globe - to prepare

This isn't daunting - so give it a go.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans

Ingredients

Cooking the whole choke: For 4 artichokes - These are good served with 'Black Butter Sauce', allowing your guests to remove and dunk leaves one at a time. A finger bowl of warm water and a napkin are essential.

Method

1. Put 3 litres of water in a saucepan, and add the juice of 2 lemons (not more as is sometimes recommended, as this can make the vegetable bitter).

2. Add 2 whole cloves of Garlic, 2 Bay Leaves, 4 sprigs of fresh or 2 big pinches of dried Thyme and some salt and freshly-ground Black Pepper.

2. Bring the water to the boil, then add the artichokes, Simmer them for 15 - 20 minutes or until they feel tender when a sharp knife is inserted.

3. Remove them from the heat, place one on each serving dish, and serve.

See Black Butter Sauce

Cooking just to use the base: For 4 artichokes - These are excellent served stuffed with crab, a duxelle of mushrooms or anything similar.

1. Put a litre of water in a saucepan and squeeze in the juice from 1 lemon (not more, as is sometimes recommended, as it can make the choke bitter).

2. Add a peeled whole clove of Garlic, a Bay Leaf, 2 sprigs of fresh or a big pinch of dried Thyme and some salt and freshly-ground Black Pepper.

3. Bring this mixture to the boil.

4. While this is heating, prepare the chokes - one at a time. Remove all the leaves until just the heart (firm base) remains, then add them to the flavoured water.

5. Cover them with a small plate or saucer, so they remain submerged in the water.

6. Simmer them for 15 - 20 minutes or until they feel tender when a sharp knife is inserted.

7. Remove them from the heat and allow them to cool.

Serve.

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