Stumped?Nikki Birrell shares a comprehensive guide to handling this prickly spring veg.
Artichokes, with their unique appearance and complex flavour, can seem intimidating at first glance. However, with the right approach, tackling a fresh artichoke can be a deliciously rewarding experience. Here’s a step-by-step guide to preparing this vegetable, transforming it from a prickly thistle into a subtle delicacy.
What are its origins?
The artichoke, believed to have originated in the Mediterranean, has been cultivated for centuries. Its ancestry can be traced back to the wild cardoon, a thistle-like plant native to the Mediterranean basin. The ancient Greeks and Romans valued artichokes not only for their taste, but their medicinal properties, believing them to aid digestion and improve liver function. The vegetable made its way to Italy and then to France, where it became a favourite in the royal courts. By the 16th century, artichokes had spread across Europe and eventually to the Americas.
Selecting a fresh globe artichoke is the first step. Opt for ones that are heavy for their size with tight, compact leaves. The artichoke should have a vibrant green colour. Avoid any that are browning or have dried-out tips. Fresh artichokes should also have a slight squeak when you squeeze them, indicating freshness.
Preparing the artichoke
Rinsing and trimming
Begin by rinsing the artichoke under cold water. This helps remove any dirt trapped between the leaves.
Next, use a sharp knife to cut off the top inch or so of the artichoke because this part is quite tough and spiky.
Trim the stem at the base, leaving about 2cm. If you plan to serve the artichoke whole, peeling the stem can make it more presentable and edible.
Removing the tough outer leaves
The outer leaves of an artichoke are tough and fibrous. To make it easier to handle, gently pull off the smaller outer leaves. These leaves are generally not enjoyable to eat.
Continue peeling away until you reach the softer, more tender leaves nearer the centre.
Trimming the leaf edges
The tips of the outer leaves have sharp, thorn-like edges. Using kitchen scissors, trim these sharp points.
This step is essential to avoid any unpleasant surprises when eating the artichoke.
Cooking the artichoke
Artichokes can be prepared in various ways, including steaming, boiling or roasting. Here’s a basic method for steaming, which we think brings out the best flavour:
Once cooked, allow the artichoke to cool slightly. To eat, pull off the outer leaves one at a time. Dip the base of each leaf in your preferred sauce, such as melted butter or aioli. The edible part of the leaf is the fleshy base, which you scrape off with your teeth.
As you work your way towards the centre, the leaves will become more tender. When you reach the heart of the artichoke, you’ll find the prize: a tender, flavourful core — the artichoke heart.
Spring risotto with peas, artichokes, basil and goat cheese. Photo / Babiche Martens
Getting to the artichoke heart and what to do with it
The artichoke heart is entirely edible and can be enjoyed on its own or added to salads and other dishes.
To get to the artichoke heart, you’ll need to remove the fibrous choke, which is the inedible part of the artichoke located in the centre. Use a spoon to scoop out the choke carefully. The remaining part is the heart, which can be enjoyed immediately or used in a variety of recipes. A stuffed artichoke is a particularly delicious way to enjoy them.
For a more intense flavour, you can marinate the cooked artichokes in olive oil, garlic and herbs. Roasting is another option that brings out a different texture and taste, and it’s often preferred for its rich, caramelised notes. Find more recipes here.
Preparing artichokes does require some effort, but the process is well worth it for the unique taste and texture they offer. With these steps, you can enjoy artichokes in all their glory, whether as a stand-alone dish or as a component of a more elaborate recipe.
