If you enjoy this you may want to try:

How to:

Peel artichokes

Hold the artichoke upside down and snap off the stem. With a small sharp knife, cut around the heart (on the base). Cut off all the leaves, trying not to cut into the heart.

Once you have the heart, remove the sharp, hairy part around it. Rub each heart immediately with a lemon to prevent oxidation (discolouration) and put them in cold water, with half a lemon squeezed into the water.

If all else fails, you can use a bought jar of artichoke hearts, but the taste of fresh artichokes is far superior to those that have been pickled.

Learn more about artichokes on our In Season page

RECIPES WITH ARTICHOKES

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Recipe by:	Mariana Esterhuizen
Serves:	4 as a starter
Allergens:	Wheat free / Gluten free
Dietary considerations:	Health conscious / Heart friendly
Category:	Vegetarian / Quick
Prep time:	25 minutes
Cooking time:	5 to 12 minutes
Ingredients: 8 - 12 baby artichokes sea salt and freshly ground black pepper, to taste Best- quality extra virgin olive oil, for tossing Juice of 1 lemon For serving Shavings of Parmesan
Cooking instructions: Trim and prepare the artichokes then gently boil in lightly salted water, until tender. (As the artichokes may vary in size, they will not be ready at the same time, so keep an eye on them and take out those that are tender.) Drain then toss the artichokes in the olive oil and scatter with salt fl akes, a grinding of pepper and a squeeze of lemon juice. Serve at room temperature, scattered with the Parmesan shavings. Cook’s tip: This dish is also delicious served as a light meal, drizzled with an egg-and-lemon sauce and served with baby potatoes. For a simplifi ed tart version of the classic Greek avgolemono, whisk 3 extra-large free-range egg yolks and 3 T freshly squeezed lemon juice to a foamy consistency. Pour into a double boiler over a moderate heat and continue whisking until the sauce starts to thicken. Slowly add ½ cup hot, reserved cooking liquid from the artichokes and continue stirring vigorously. Season to taste with sea salt and freshly ground black pepper. Mariana Esterhuizen is the owner-chef of Marianas Home Deli and Bistro in Stanford. Call her on (028) 341 0272 if you have any queries about this recipe.
Wine: Groote Post Chenin Blanc 2008

If you enjoy this you may want to try:

How to:

Peel artichokes

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