Preparing globe artichokes

You need a bowl or bin over which to trim the artichokes, a small container of lemon juice, and a pot or saucepan pan large enough to cook the vegetables. This should contain some cold water, salt, and a little white wine. You will also need a circle of greaseproof or parchment paper, cut to fit neatly across the top of the pot, and two knives, one serrated (a bread knife is fine) and a small sharp one, like a chef’s turning knife, for trimming.

Use the serrated knife to cut a thin slice from the base and sides of the globe, then cut off the lop section of the artichoke at the point about 4 cm (1 ½in) up from its base. Use the small knife to trim away the remaining leaves and any bristly or green patches – they will turn brown once cooked. Drop the artichoke into the lemon juice, then put it in the pan of water. Repeat with each artichoke. The circle of paper is used to cover the artichokes while simmering and the hairy chokes are removed from the hearts after cooking.