Preparation info

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By Ben Shewry

Published 2012

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  • 5 g ( oz) natural vitamin C powder (non-acidic)*
  • 5 g ( oz) natural citric acid*
  • 2 g (1/16 oz) table salt
  • 1 litre (35 fl oz/4 cups) water, at room temperature
  • 6 small globe artichokes
  • 2 Jerusalem artichokes, gently scrubbed and cut into 2 cm (¾ inch) rounds
  • 15 ml (½ fl oz) extra virgin olive oil
  • 5 ml ( fl oz) strained lemon juice
  • sea salt flakes, to taste


Mix the vitamin C powder, citric acid, table salt and water together until dissolved.

Prepare the globe artichokes by removing the outer green leaves and trimming off the tops. With a turning knife, peel back the green part of the stalk until you reach the soft tender white flesh. With each cut, dip the artichoke into the citrus stock to prevent discolouration. Use a melon baller or a sharpened teaspoon to remove the hairy choke in the middle. Gently break off 12 tender yellow leaves and store in the citrus stock. If any of the tips of your tender leaves are purple, they will need to be trimmed off with a pair of scissors as the purple parts are often inedible. Place the leaves in the refrigerator until needed. Drain and pat dry on paper towel when ready to serve.

Place the globe and Jerusalem artichokes into 2 separate vacuum pouches with the citrus stock and vacuum-pack on 100 per cent in a chamber vacuum sealer*.

Place both bags in a steamer and steam until tender — this will take about 15 minutes for the globe artichokes and about 30 minutes for the Jerusalem artichokes. When ready, remove from the steamer and cool to room temperature in the bags.

When ready to serve, halve each globe artichoke lengthways and warm in a small saucepan with the Jerusalem artichokes and 60 ml (2 fl oz/¼ cup) of the cooking liquor and the olive oil. Season with the lemon juice and sea salt.