Globe artichokes make one of the most attractive starters, and – once you’ve mastered the initial technique – are easy to prepare and cook. Look for ones with firm green leaves and avoid any with brown tips or a dried-up appearance. Once cooked, the artichoke can be served hot or cold. Pull off the leaves and dip the leaf base in dressing or melted butter. Then scrape off the soft flesh with your front teeth. Eat the heart separately with a knife and fork. Discard the hairy choke in the centre.
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