Parmesan stuffed artichokes

Is the globe artichoke a flower or a vegetable? It can be both.

The immature bud of this relative of the thistle is considered a sensuous vegetable. To enjoy, simmer the trimmed bud in boiling water to which a little lemon juice has been added to prevent discolouration. Once cooked, the flesh at the base of the leaves can be dipped in melted garlic butter and sucked off or scraped off with your teeth. The fine hair-like choke inside the bud should be discarded to allow the tender part - the heart - to be enjoyed "as is" or in salads, pasta sauces or antipasto platters. Stuffed with parmesan here, they make a lovely starter.

Globe artichokes appear in late spring and should be devoured as soon after picking as possible. However, if left to grow, the artichoke can develop into a large, stunning purple-blue flower.

Ingredients

Directions

To eat:

Enjoy the tender centre (including the inside top of the stem) then scrape off the flesh of tougher leaves with your teeth.