Preparing and Cooking Whole Artichokes

In mature artichokes, sets of green fleshy leaves tightly enclose the tender heart and purple hairy choke. Only the base of these leaves, the heart and sometimes the stalk (see box) are edible.

1. Hold the artichoke firmly and break off the stalk at the bottom, pulling out the rough fibres that are attached to it.

   

2. Cut off the top third of the artichoke and trim any tough outer leaves; discard. Place artichokes in a pan of boiling salted water with the juice of 1 lemon. Weight down with a plate and simmer for 20-35 minutes, depending on size.

   

3. Test for doneness by pulling gently at one of the leaves, which should come away easily.

   

4. Pull out the central cone of leaves and reserve. Remove the hairy choke with a spoon and discard.

   

5. Put the cone back in the artichoke, upside-down. Spoon in a filling of your choice (see box).