Globe Artichokes

Preparing and cooking whole artichokes is surprisingly simple. Begin by bringing plenty of salted water to the boil in a pan large enough to hold the artichokes. Squeeze the juice of half a lemon into the water and use the remaining half to rub the cut artichokes [this inhibits oxidisation and discolouring]. Discard the coarse outer leaves from each artichoke. Cut off the stalk close to the bulb so that the artichoke will sit soundly on the plate. Rub with the lemon half and then trim about 2-3cm across the top of the leaves and rub the cut surfaces with the lemon. Now gently pull each leaf about 1cm away from the bulb, working into the centre. With a light scooping action, use a teaspoon to remove the furry choke; do not dig into the heart. Squeeze lemon juice over the heart [additional lemon juice may be required].