Globe Artichoke |
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Most people have heard of artichoke hearts and would recognise them on pizzas or in Italian pasta dishes. But relatively few people would correctly identify its source as the globe artichoke.
This is a high effort veggie, but definitely delicious.
Go straight to globe artichoke recipes.
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About Globe Artichokes |
It takes a lot of effort to eat an artichoke. Hence the popularity of ready-prepared artichoke hearts, marinated and stored in jars or cans.
See how to use artichokes, to find out more.
It is believed that globe artichokes were first cultivated in the Eastern Mediterranean in the 12th Century and then introduced to France by Catherine de Medici when she married the French king in the 16th Century.
The main crop is available from July to September and the young artichokes can often be eaten with much less preparation than older varieties, where the "thistle" is more pronounced and scratchy.
Did you know...?
The globe artichoke is actually the edible flower bud of the plant. |
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How To Choose |
Choose artichokes that feel heavy for their size (i.e. they're not dried out) and which have firm, fleshy outer scales.
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How To Store |
| Store in the fridge for 5-7 days. They taste best when used fresh. |
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How To Use |
Artichoke cooking is really simple - just boil them. It's the preparation that takes the effort...
Remove all but 1cm of the stalk.
Cut the top 1/4 off each leaf with scissors. This removes the spike at the tip of the leaf, which is really quite sharp!
If you can open up the artichoke and remove the hairy thistle, do so, otherwise leave until after cooking.
Cook in boiling water for 15 - 30 minutes, until tender.
Quick ideas:
 Globe Artichoke With Vinaigrette
Prepare as described and cook for 15 - 30 minutes, until the outer leaves are tender at the base. Pull off a leaf at a time and dip in lemon juice or vinaigrette. Use your teeth to pull the flesh off the base of the leaf. Throw away the rest of the leaf.
Continue until you're left with the heart and the flowery thistle. Cut off the thistle (it scratches if you eat it) and then enjoy the heart - at last! |
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Suggested Recipes |
Globe Artichoke With Vinaigrette
Tomato & Artichoke Brunch
Got one? Send us your globe artichoke recipe!
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