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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Serves:	4
Dietary considerations:	Pescatarian
Category:	Vegetarian / Easy
Prep time:	10 minutes
Ingredients: 24 Rosa tomatoes, squashed or broken up roughly 1 T chilli paste 3 T Italian parsley, chopped 3 T red-wine vinegar 4 T extra virgin olive oil 4 artichokes, steamed, to serve
Cooking instructions: Mix together all the ingredients. Chill until ready to serve. Eat with the steamed artichokes. Cook’s note: To steam the artichokes, add ½ a lemon to a pot of boiling salted water. Add the artichokes. Cover and simmer for 15 minutes, or until a leaf can be easily removed with a gentle pull. Per serving: 790.25kJ, 3.44g protein, 15.6g fat, 11.1g carbs TASTE’s take: With a big bowl of this salsa in your fridge, you’ll always be prepared for an impromptu lunch, whether you serve it with grilled chicken, fish, braaied lamb chops or asparagus. .
Wine: Nitida Sémillon 2006

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How to:

Peel artichokes

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