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It's impossible to improve on this recipe for artichokes slowly cooked in flavoured water containing olive oil. They are wonderful when served as part of an antipasto platter but are just as delicious in pasta sauces, as well as on sandwiches and pizzas.
You need
4 medium artichokes
1 lemon, halved
90ml olive oil
700ml water
½ onion, cut into thick slices
3-4 sprigs of fresh thyme
2 bay leaves
2 cloves
6 black peppercorns
salt to taste
If you've ever seen the beautiful purple flowers produced by artichokes, you'll understand why it can sometimes be difficult to harvest them for the pot ? it's so much easier to buy them at a supermarket.
Always choose medium-sized artichokes, as the leaves of the larger ones tend to be fibrous and less flavourful. A well-cleaned artichoke is edible from the heart to the soft leaves. Rub a slice of lemon all over the artichoke to prevent it from discolouring. Also squeeze the juice of half a lemon into a dish of water and keep the cleaned artichokes in it until you are ready to cook them.
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Tips of the day |  |
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Eating an artichoke
To eat the leaves, pull off a leaf by grabbing the pointed end. At the other, wider end is a thin layer of edible flesh. Put about half of the edible end of the leaf into your mouth and scrape off the flesh with your teeth. Repeat with the remaining leaves. The edible portion of the leaves becomes greater as you get closer to the centre of the artichoke.
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