RECIPES FOR ARTICHOKES (GLOBE)

Artichokes are very hands on to eat and can be rather messy depending on your recipe so have a few napkins to hand!

The simplest way to prepare one is to wash the Artichoke, trim the stem to make a flat base for it to rest on later and remove any of the tough lower leaves. Then trim the tips of the remaining leaves with scissors – these can be a bit sharp so take care.

Globe Artichokes have a very distinctive taste so need little addition in terms of an extravagant recipe. Easiest is to either steam or boil them. If boiling make sure the artichoke is half covered by water whilst cooking – they may take around 45 mins to boil or steam so be prepared to top up the water during cooking. You will be able to easily pull a leaf away from the globe when they are cooked. Prior to cooking you can add salt and lemon to the water to flavour the leaves.

Drain the Artichoke upside down in a colander for a few minutes then they are ready to serve.

To eat pull off a leaf and dip the fleshy end into the sauce – two favourites are melted butter and hollandaise – then put the leaf into your mouth, close your teeth on it and pull in a downward motion towards the base of the leaf. Discard the leaf and choose your next one.
Underneath the leaves you will find the Choke (fuzzy part of the Artichoke) which can be discarded as you scrape it away to reveal the Heart of the Artichoke which is delicious.

If you have already filled up on the flesh of the leaves you may want to use this in another recipe such as a salad, creamy pasta sauce or the next recipe for and elegant Globe Artichoke Mousse.

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GLOBE ARTICHOKE MOUSSE
Serves 4-6

8 Large Organic Globe Artichokes
100g Organic Mascarpone Cheese
150ml Organic Greek Yoghurt
Sea Salt and Black Pepper
Pinch of Cayenne Pepper
Juice of 1 Organic Lemon
2 Tsps Agar-Agar
150ml Cooking liquor from the Artichokes
Capers to garnish
30g clarified Organic Dairy House Butter

Prepare the Artichoke as above and reserve the succulent flesh of the Hearts, you can add the flesh from the leaves also if you prefer. Place the flesh into the blender.
Grease a soufflé dish or 8 individual ramekins.

Spoon the Artichoke puree into a bowl and fold in the Mascarpone and Yoghurt. Season and add the cayenne pepper and lemon juice.

Prepare the Agar-agar as per instructions on the packet substituting artichoke cooking stock for water.

Pour the Agar-agar and stock onto the artichoke mixture and put in the fridge until set.

When set cover the dish/ramekins with a serving plate and turn upside down, a sharp tap and they should slide out onto the plate.

Decorate with a few capers and glaze with clarified butter.

Serve with hot buttered organic whole wheat toast or a fresh leafy salad. A little sharp pickle, chutney or relish is a good accompaniment as the mousse is quite rich. Alternatively try a tasty vinaigrette flavoured with mustard, tomato or chilli.

Recipe from “Entertaining with Friends” by Simon Hope of the Food for Friends restaurants.

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