Five Ways to Use Globe Artichoke
1. Grilled artichoke
Remove the outer layer of leaves and trim each end. Place in a pan of boiling water and simmer for 10 minutes. Remove from pan and let cool, then slice in half and scoop out the choke (the hairy bit inside). Season as desired – olive oil, lemon juice, garlic and parsley work well. Grill for about 5 minutes and serve.
2. Roasted artichoke
Drizzle artichokes with lemon juice and olive oil. Insert a knife into the centre to create a small space and press a clove of garlic into the centre. Season with salt. Wrap with foil and bake for 1 hour 20 minutes at 425’F/220’C.
3. Baby artichokes
Pull of the top layer of leaves, then top and tail. Slice in half and scoop out the choke. Place in a pan and cover with boiling water. Simmer for around 5 minutes and remove. Season as desired and serve.
4. Steamed artichoke
Put about 3cm of boiling, salted water in a saucepan, insert a steamer basket and let the water simmer. Trim the artichokes, then top and tail them. Place them in the steamer basket, cover and steam for 20 minutes. The leaves will come off easily with a knife when the artichokes are ready.
5. Stuffed artichoke
Trim off the artichoke’s outer leaves and top and tail them. Mix ¾ cup breadcrumbs, ½ cup grated Pecorino Romano cheese and 2 tablespoons chopped parsley in a bowl. Pull each leaf slightly from the artichoke and stuff a little mixture into the opening. Put the artichokes side by side in a large pan and add 3cm water. Cover, bring to the boil, reduce heat and steam for 40 minutes. Serve. See marthastewart.com for the full recipe.