Every time I eat a globe artichoke, I can’t understand why I don’t eat them more regularly. I first had one in a restaurant, prepared in almost the exact way I still like to eat them now and it was a revelation for me. The process of peeling away each petal, dipping them in a delicious sauce and scraping off the flesh – I loved it. I guess it’s similar to eating a crab or a lobster, but in vegetable form. You have to work for your dinner and there is something so magical about that.
Unlike their beautiful and complex exterior, artichokes are very simple to prepare. I’m going to walk you through how I prepare and eat mine, from the start to the very end. Here we go:
Start by topping and tailing the globe artichoke. You’ll find it easiest to use a serrated knife here. Take roughly an inch off the top, to reveal the central purple petals, and all of the stalk, so that the artichoke sits flat.
Next, chop a lemon in half and rub it all over the cut petals of the artichoke. The artichoke will start to oxidise almost immediately at the cuts, and the lemon juice will help to slow this process down. It isn’t a compulsory step and won’t have an effect on the flavour of the artichoke, but it definitely makes for a prettier final product.
The artichoke has now been prepared! It should be able to sit flat, and the purple leaves in the centre of the artichoke should be visible.
Place a steaming basket into a large saucepan and fill the pan with water so that it sits just below the steaming basket. Bring the pan to a boil, then place the artichoke, cut side up, into the steaming basket and cover with a lid. Reduce the heat slightly and let the artichoke steam.
The artichoke will take between 30 minutes-1 hour to cook, depending on its size. Steam it for 30 minutes initially, then check on it every 5 minutes after that. You’ll know when your artichoke is ready as you should be able to easily pinch out any of the petals. If you find there is any tension when you go to do so, allow it to steam for a little longer, until they can be picked out with ease.
One other thing to note here is not to let your pan run dry. Top it up every 15 minutes or so with just-boiled water, to avoid scorching your pan.
We want some kind of dipping sauce to go with our artichoke. Aioli, melted salted butter or a simple vinegarette would be my choice. You can get this ready whilst the artichoke is steaming.
Now it is time to eat! Use tongs to lift the globe artichoke from the pan and onto a serving plate or board. Pick each petal off the artichoke and lightly dip it into your chosen sauce. Use your teeth to scrape the fleshy part of the artichoke petal off, leaving the hard part of the petal behind to discard. Work your way around the artichoke, dipping and eating, until you reach the small purple-topped petals.
Pinch and twist off the purple tipped petals, to reveal the silky, hairy part of the artichoke called the choke. Although it wouldn’t be harmful, we do not eat this part. Use a spoon to edge around the sides of the choke, where it meets the fleshy part beneath, and scrape it off to reveal the brown-grey flesh beneath. This is the artichoke heart and is your prize!
Eat the artichoke heart with a spoon and a drizzle of your dipping sauce, or just with a pinch of salt. This is the part people fight over, so you might want to be quick! Savour it, it is the best bit.
Once you have eaten the heart, you’ll be left with the hard bottom of the artichoke, which can also be discarded.
And that is how you eat a globe artichoke. Enjoy guys!
Check out some of my other snack recipes here.
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