First of the season globe artichokes have been picked, prepped and marinated.  Artichokes are in my top 5 of favourite vegetables.  They do take a little more preparation than most vegetables, but the end result is so unique in flavour and texture and can be cooked in so many ways.

Preparation - 30 minutes

Cooking time 

Skill - medium

Serves 4

Ingredients

4 globe artichokes

2 lemons

3 garlic cloves, peeled

1 handful mint leaves, roughly chopped

1 handful flat leaf parsley, roughly chopped

1 handful oregano or marjoram, roughly chopped

300 ml white wine

200 ml extra virgin olive oil

Salt and cracked pepper

Method

Fill a large bowl with water, squeeze in the lemon juice of one lemon, and add the lemon halves as well. This water is to place the prepared artichokes into as soon as prepared as they discolour quickly.

To prepare the artichokes. Peel the tough outer leaves off (do one at a time) until you get to the softer leaves in the centre.

Using a small sharp knife trim the stalk and carefully peel the fibrous outer skin of the heart (centre of artichoke). Rub immediately with the lemon and place into the acidulated water.

Using a sharp knife cut across the artichoke tops so the artichoke is about 4-5 cm.

Using a teaspoon scoop out the hairy choke from the centre.  Repeat with remaining artichokes.

Add the garlic and herbs with a pinch of salt and blend to a paste in pestle and mortar. 

Rub the paste all over the artichokes, getting in between the leaves.

Place the artichokes in a saucepan, add the wine and oil and juice of halt a lemon, season with a little salt and pepper.

Simmer for 10-15 minutes, or until they are tender when pierced with a knife.

Remove from the heat and let the artichokes cool in the liquid.

Serve at room temperature with a little pinch of salt and a squeeze of lemon.