Delicious when cooked soon after harvesting from a kitchen garden, allotment, community garden, etc.
Season[]
- UK: Jul, August, September
Ingredients[]
- Globe artichokes
Optional:
- butter / veg or vegan alternative
- salt
Preparation[]
Trim off most of the stem, then cut across the top to remove the hard and spiky bits of the leaves.
Method[]
Boil for between 30 and 45 mins.
Serve[]
With the butter and a little salt if desired. The artichoke is eaten by separating off a leaf at a time then dipping its base in the salted butter. When the centre is reached scoop away the thistle using a small spoon - it should separate off at its base from the more solid heart, then eat the heart.
It will be seen that the art of eating this food is in itself a satisfying and time-consuming matter which has wider implications than mere nourishment.
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External links and references