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How to... Prepare and eat artichokes

Globe artichokes are usually eaten as a starter with a small bowl of lemon butter or hollandaise sauce as an accompaniment – if you can work out how to prepare them, that is

This cultivated member of the thistle family is a delicious treat – especially as an aphrodisiac – although you may need to have the patience of a saint to get to grips with the fleshy bracts (leaves). When preparing and cooking artichokes, always use stainless steel knives, scissors and saucepans. Carbon knife blades and aluminium or iron pans will cause them to discolour.

Preparation: Cut off the stem to make a flat base and remove any tough outer leaves. Position the artichokes snugly in one layer in a suitable saucepan or steamer. Sprinkle over some salt and lemon juice. If boiling, pour in enough water to come halfway up the artichokes. Likewise, make sure there is enough water in the base of the steamer. Cover with a tight-fitting lid and simmer or steam for 40–45 minutes.

Artichokes are done when a leaf pulls easily out of the centre and the base is soft when pricked with a knife or skewer. Drain and leave upside down in a colander for five minutes.

To serve: The artichoke can simply be placed on a plate as is. For a neater presentation, push back the outer leaves and pull out the centre cluster of purple-coloured leaves. Beneath that you will find the 'choke', an inedible stringy substance that should be carefully scooped out with a spoon to reveal the prize – the dense, meaty bottom of the artichoke.

To eat: Pull the leaves off one at a time and dip the base of the leaf in the butter or sauce. Drag it between your teeth, eating only the thick base of the leaf. There should be a 'discard' bowl provided for the uneaten leaves. When you come to the central group of small, purple leaves, as described above, scoop away the choke and eat the base with a fork, dipping it in the sauce or butter.

Cook's tip: Season the cooking water with chopped shallots, garlic, herbs or peppercorns for added flavours. Butter or hollandaise sauce is the traditional accompaniment but you can also serve artichokes with a flavoured mayonnaise, a yoghurt dip or herbed vinaigrette

Got a question about preparing artichokes or how to cook? Email them to the Cooking Coach

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