With the recent feel of Spring in the air the globe artichokes have started appearing at the markets. This would be one of the most asked about item I am asked about preparing.
The globe artichoke is a thistle, not to be confused with the Jerusalem artichoke which looks like ginger. The part that is eaten is the flower or thistle, or I should say the centre base and the top of the stem of the thistle.
To prepare an artichoke there are many ways, from picking baby ones (2cm diameter) and just deep fry them for a nutty flavour to add to a warm salad. The larger artichokes just peel outer petal or scales back to a stage where the colour starts to change to a lighter green. The more mature artichokes also have a centre of fine threads which is known as the choke and is inedible. Trim a few centimeters of the top and open the centre to check for these, they will scrape out easily.
The simplest way is to then just cook them till tender in 3 part water & 1 part white vinegar. Drain, then marinate in oil with garlic and herbs. Store in the fridge.
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