Serves 6 as a starter
- 6 globe artichokes
- 1.2 litres of water
- 2 teaspoons salt
- About 2 teaspoon white wine vinegar
- 175g butter
- Juice of ¼ lemon, freshly squeezed
Have a large saucepan of boiling water ready and add 2 teaspoon of vinegar and 2 teaspoon of salt to every 1.2 litres of water. Pop in the artichokes and bring the water back to the oil. Simmer steadily for about 25 minutes. After about 20 minutes you could try testing to see if they are done.
We do this by raising the artichoke out of the water and tugging off one of the larger leaves at the base; if cooked, it should come away easily; if not continue to cook for another 5-10 minutes. Remove and drain upside down on a plate.
While they are cooking, melt the butter and add lemon juice to taste.
To serve: put each warm artichoke onto a hot serving plate and serve the sauce or melted butter in a little bowl beside it.
Whole globe artichokes are quite fiddly to eat. Have plenty of bowl for the discarded part of the leaves. You will be rewarded for your hard work when you come to the heart. Don’t forget to scrape off the tickly ‘choke’ before dipping the heart into the remainder of your sauce. Yum!