Globe Artichoke

Artichokes are available in various shades of green and purple. Choose firm specimens with tightly closed leaves and a stem that looks freshly cut. Ideally, eat on the day of purchase. To prepare, snap off the stalk, pulling away any tough fibres with it, then pull off all the fibrous, dark-green outer leaves until you reach the tender, yellowish-green inner leaves. Cut off one to two thirds from the top of the artichoke, depending on how pale, and thus tender, the leaves are. With a paring knife, trim the dark-green exterior of the base, rubbing the exposed parts with a squeezed lemon half to prevent discoloration, then trim off any remaining dark-green leaves. Once all the external leaves are removed you will see the tightly packed central leaves concealing the hairy choke. Either scoop out the raw choke with a teaspoon or (which is easier) remove it after boiling. Drop the artichokes into a large bowl of water acidulated with lemon juice as you prepare them, as they discolour quickly.