What's In Season - Globe Artichokes

Globe artichokes require a little effort in preparation and cooking, leading to quotes like “Life is like eating artichokes; you have got to go through so much to get so little,” Tad Dorgan, however the results are well worth it and are often considered to be a luxury. Thin stalks signal dehydration, so look for stalks that are firm, and squeak when squeezed.

Historical accounts show that wealthy Romans enjoyed artichokes prepared in honey and vinegar, and seasoned with cumin.  It was not until the early twentieth century that artichokes were grown in the United States, and Castroville, California, claims to be the “Artichoke Capital of the World:” even having an Artichoke Queen — the most famous being Marilyn Monroe in 1947.

Artichokes are actually a flower bud - if allowed to flower, blossoms measure up to seven inches in diameter and are a violet-blue colour. Artichokes are a close relative to the thistle.

Artichokes can be boiled with lemon juice for 30-40 mins, steamed for 35-45 mins, or sautéed: only the flesh inside the leaves and the hearts are edible.Served whole as single portion impressive looking starters, or use the hearts to add a wonderful flavour to salads, pasta dishes, vegetable bakes and pizzas. You only eat the soft end of the leaf, so pull one off, dip the base end into your sauce of choice (melted butter or mayonnaise) and, starting at the tip and moving towards the base, scrape the leaf between your teeth - the soft edible bits come off into your mouth.

Although plants can be grown from seed, it is far easier to buy ready-rooted and plant in the spring. Plants can be grown in groups, but as each produces up to 12 edible heads, one plant may be enough for your needs.

In the first year, remove the flower heads, in the second cut the heads before they flower and enjoy.

Thanks to www.thinkvegetables.co.uk

140g frozen petits pois
100g artichoke hearts, fresh or canned
2 tsp ground cumin
2 tbsp lemon juice
4 tbsp olive oil
some mint leaves