Introduction :

I grow artichokes in the borders in my garden, as well as the veg garden, as I love them for their sculptural appearance as much as for eating. Preparing the hearts is not difficult and although a little time consuming is well worth the effort.

I would advise wearing rubber gloves during the preparation to prevent the artichokes from staining your fingers a rather unattractive colour.

Thinly sliced salami or Parma ham draped around the hearts is delicious as is a scattering of rocket leaves over the top at the last minute.

Method :

1. Soak the artichokes for 15 minutes in a sink full of water to extract any creepy crawlies. Fill a bowl with water and acidulate with a little lemon juice.
2. Using a small sharp knife, peel off the tough dark green outside artichoke leaves until you get to the softer pale green ones. With a large chopping knife cut the tops off the leaves, where there is a natural indentation or ‘collar’ around the heart and discard. Peel the tough outside layer from the stalk.
3. Cut the heart in half and using a teaspoon, carefully scrape out the hairy choke from the middle of each half. Drop into the acidulated water whilst preparing the other artichokes to prevent them going brown.
4. Heat some olive oil in a sauté pan, add the drained artichokes and garlic and season with salt and pepper. Add enough water just to cover the bottom of the pan and simmer for 15 – 30 minutes, turning occasionally, until the artichokes are just soft and cooked through when stabbed with a knife.
5. Turn up the heat to evaporate any leftover water until the artichokes begin to fry in the oil.
6. Add the capers and chopped parsley, if using and spoon onto four plates if eating as a starter or onto a serving dish if serving as a vegetable. Finish with a swirl of olive oil over the top.