Artichokes are an edible unopened flower bud from the thistle family. The tight scale like layers are called bracts. The bracts conceal the hairy “choke” which is the stamen at the base of the bud. On larger artichokes the choke is inedible and is removed. The inner bracts and base of larger bracts are fleshy and edible, as is the base of the flower bud and the stem. Many recipes require time for preparation, removing the top inedible half of the artichoke, especially if the tips are spikey and all the outer bracts to reach the tender inner. Here, there is minimal preparation before cooking as the shape of the artichoke remains on display. The only recommendation is to bring enthusiasm and a napkin to the table. It’s a fiddly and delicious eating process using fingers and requiring time.

4 globe artichokes

1 lemon, halved

1 litre vegetable or chicken stock

2 bay leaves

6 flat-leaf parsley stems

sea salt

dressing:

2 teaspoons Dijon mustard

2 tablespoons Torello Farm raw honey, warmed

60ml lemon juice

125ml extra virgin olive oil

sea salt

Have ready a large bowl filled with water. Squeeze and add the lemon juice and the remaining lemon, discarding pips.

Pull away outer layer of hard bracts. Rinse the artichokes under running water, gently opening the bracts to clean well. Push back bracts into shape. Cut the stem across the base of the artichoke so that the head sits flat. Add to the lemon water. Trim the stem to about 20cm long, discarding the bottom end. Remove any leaves and peel the outside layer along the length of the stem. Add to the lemon water.

Pour stock into a large saucepan. Add the bay leaves and parley stems. Transfer the artichoke heads and stems into the stock. Add enough of the acidulated lemon water to cover the artichokes by about 2cm-3cm. Place a sheet of baking paper over the surface to keep the artichokes submerged. A small plate maybe necessary to also weight and hold the artichokes down. Bring to a boil over a high heat, then reduce heat to a low simmer. Cook for 35-45 minutes, until the artichoke centre is very tender when pierced with a knife from the base. Using tongs, transfer the artichoke heads to a colander, placing the base side facing up, allowing excess liquid to drain out. Add the stems to the colander. Leave for 15 minutes until cool enough to handle.

Meanwhile make the dressing. Whisk together the mustard, honey and lemon juice in a small bowl. While continuously whisking slowly add the olive oil to combine well. Season with salt and grinding of pepper.

To serve, arrange heads and stem on a plate with bowl of dressing along side.

To eat, pull away each bract and dip the base into the dressing then holding on to the tip, place in mouth and drag the fleshy part across your teeth, discarding the fibrous tip. Repeat with each bract. As you move towards the centre of the artichoke head, the bracts become more fleshy. The inner bract conceal the “choke” that sits on the base of the artichoke. If it is too fibrous, discard. Eat the fleshy base, known as the “heart” and the stem, dipping into the dressing as well to enjoy. Have a large napkin nearby to dab fingers and chin as needed.

 Recipe by Fiona Hammond, October 2022