Preparing Artichoke Hearts

The heart or bottom of the artichoke is the tenderest, most delicious part, often eaten on its own without the outer leaves. In classic French cuisine, hearts are simmered in a blanc to help them keep their colour, but this is not absolutely essential. After cooking, serve hearts whole with a sauce or stuffing in the centre, or slice and toss in a dressing.

1. Carefully trim off the tough outer green leaves from the artichoke with a chef’s knife. Break off the stalk with your hands, then cut the base flat.

   

2. Hold the artichoke firmly and cut off the bottom third, taking care to include the heart; discard the top two-thirds.

   

3. Put the artichoke hearts in a bowl of cold water with half a lemon. This will help to prevent the artichokes from discolouring.

   

4. Place the hearts in a pan of boiling salted water, weight down with a plate and simmer for 15-20 minutes.

   

5. Test for doneness by piercing the heart with the tip of a paring knife. Drain well. When cool enough to handle, scoop out the hairy choke with a melon baller, and discard.