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4
Easy
Published 2016
With artichokes you must never cut the stem with a knife – always break it off. If you cut it with a knife, all its chewy strings are left inside the heart but if you snap the stalk, the strings slide out and you leave the tender heart clean.
Snap off the artichoke stalks (see the introduction). Bring a large pan of salted water to the boil. Drop in the artichokes and simmer for 20–30 minutes. Check whether they’re cooked by gently pulling a leaf out – if it comes out easily, they’re ready; otherwise continue to cook. Leave the artichokes to cool in their water.
Once cool, lift them out of the water upside down, and allow th