{"id":2079,"date":"2015-06-04T07:33:57","date_gmt":"2015-06-04T06:33:57","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=2079"},"modified":"2015-06-04T09:41:38","modified_gmt":"2015-06-04T08:41:38","slug":"globe-artichokes","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=2079","title":{"rendered":"Globe Artichokes"},"content":{"rendered":"
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A Globe Artichoke doesn’t exactly fill you up, but it always feels like an event. \u00a0I’ve given up hoping I’ll ever be the kind of glamorous woman who looks fabulous in shades of creams and taupe, but I’m clinging to the belief eating a Globe Artichoke is the pinnacle of foodie chic.<\/p>\n

\"Artichoke<\/a><\/p>\n

They did not feature in my childhood which meant when I first met one I wasn’t sure what to do with it. \u00a0By peeking out the corner of my eye and copying I hope I made a reasonable fist of it. \u00a0If anyone ever makes a movie of my life I’m sure it would be a cute moment, but, to be perfectly honest, I thought it was a very traumatic experience for very little food \u2026<\/p>\n

But anything this theatrical was always going to be something I’d be drawn to. \u00a0I persevered. \u00a0It’s fun. \u00a0If you have the right kind of friends it makes a great relaxed starter. \u00a0Warm summer day. \u00a0Long leisurely lunch under the dabbled shade of a pear tree. \u00a0Chilled white wine \u2026 \u00a0(In this scenario, I’m still twenty-five and wearing floaty white cotton ..)<\/em><\/p>\n

\"Artichoke<\/a><\/p>\n

You have to wonder who the first person was who decided it was worth eating. \u00a0It doesn’t look promising, does it!<\/p>\n

The Globe Artichoke is a member of the thistle family and the big ones come from the top. \u00a0The little ones, which you find in antipasti, are the ones that grow up the side. \u00a0When you buy them, look for artichokes which feel heavy and ‘squeaky’.<\/p>\n

\"Artichoke<\/a><\/p>\n

Snap off the stalks. \u00a0If you are super clever you can get rid of some of the ‘choke’ (more of that later), but I find that’s a hit and miss affair. \u00a0They often snap further down the stalk and then you haven’t got enough leverage.<\/p>\n

\"Artichoke<\/a><\/p>\n

Regardless, level the base. \u00a0You want your artichoke to sit level on a plate. \u00a0I rub a cut lemon over the cut surface to prevent it turning brown.<\/p>\n

At this point, I put some water on to boil. \u00a0You need a big stainless steel pan which will snugly hold the artichokes you’re going to cook.<\/p>\n

\"Artichoke<\/a><\/p>\n

Then, it’s back to the globe artichoke. \u00a0The only bit which is edible is the fleshy base bit on the leaves and the heart. \u00a0So, without any angst, cut off the top third.<\/p>\n

\"Artichoke<\/a><\/p>\n

This is entirely optional, but I tidy my artichokes up. \u00a0I use my kitchen scissors and cut off the raggedy pointy tops.<\/p>\n

\"Artichoke<\/a><\/p>\n

It would have been a good idea to have rubbed some lemon on the cut top too, but I didn’t.<\/p>\n

By now your water should be boiling and I turn it into a simple court bouillon. \u00a0That sounds fancy but it’s just water with some ‘flavourings’. \u00a0Roughly, add 2 teaspoons of salt and the same of white wine vinegar for every 2 pints\/1.2 litres of water. \u00a0Then, I add a glug of white wine and the same of olive oil. \u00a0The olive oil is there to make the cooked artichoke shiny so it doesn’t need to be multiplied up if you are cooking more. \u00a0If it hadn’t been raining, I would have added a couple of fresh bay leaves.<\/p>\n

\"Artichoke<\/a><\/p>\n

Put the lid on, bring back to the boil and simmer for 30 minutes. \u00a0How long it takes to cook depends on the size of the artichoke, so at the end of the half hour it’s worth checking. \u00a0You do that by pulling on one of the leaves. \u00a0Since I’ve tidied my artichokes up, I pull on one of the leaves near the top. \u00a0These aren’t done – so there’s nothing to see.<\/p>\n

\"Artichoke<\/a><\/p>\n

Flip over and continue cooking. \u00a0Another 10-15 minutes.<\/p>\n

\"Artichoke<\/a><\/p>\n

And check again. \u00a0Give one of the leaves a pull and if it’s cooked it will come away easily.<\/p>\n

\"Artichoke<\/a><\/p>\n

Place upside down in a colander or big sieve and allow the water to drain away.<\/p>\n

Now is the time to make the dipping sauce. \u00a0It could be something as simple as melted butter, maybe with a bit of lemon. \u00a0The classic is a vinaigrette and there are endless variations on that. \u00a0I really like Hollandaise Sauce<\/a> – so that’s what I made to go with these.<\/p>\n

\"Artichoke<\/a><\/p>\n

Serve globe artichokes warm. \u00a0Eat with your fingers.<\/p>\n

And, here’s how …<\/p>\n

\"Artichoke<\/a><\/p>\n

Start at the bottom of the artichoke and pull a leaf off. \u00a0The base is ‘fleshy’. \u00a0Dip it in your sauce, flip it over and use your bottom teeth to scrape that bit off.<\/p>\n

\"Artichoke<\/a><\/p>\n

And keep going. \u00a0You can chuck the discarded leaves in a bowl or make a pretty flower arrangement. \u00a0I trained my children to do that!<\/p>\n

\"Artichoke<\/a><\/p>\n

And keep going …<\/p>\n

\"Artichoke<\/a><\/p>\n

Until it looks like this.<\/p>\n

\"Artichoke<\/a><\/p>\n

This bit you just pull away.<\/p>\n

\"Artichoke<\/a><\/p>\n

Underneath is the ‘choke’. \u00a0It’s from the thistle family, remember, and this bit is inedible. \u00a0Get a spoon and scrape it all away. \u00a0You have now reached the much prized ‘heart’.<\/p>\n

\"Artichoke<\/a><\/p>\n

A little salt and pepper. \u00a0More parsimonious eating of the Hollandaise and Jem would have had more to smear across the heart, but there you go. \u00a0Cut it into bite sized pieces and eat.<\/p>\n

\"Artichoke<\/a>Globe Artichokes<\/strong><\/p>\n

Entirely flexible!<\/em><\/p>\n