Simple Globe Artichokes

These were absolutely divine. Ambrosia.

The new season is just starting to release some of it's goodies to our hungry selves, and I am taking full advantage. I must have eaten asparagus 4 times this week! The combination of the first greens - prima verde - on a plate is simple and satisfying. I've been creating a mixed herb pistou and drizzling it over asparagus, purple sprouting broccoli, peas and jersey royals. It takes no more than half an hour to prepare and steam it all, and you come out with something that is healthy and delicious.

Globe artichokes are just coming into season, although they tend to be french imports as Britain doesn't grow many.

I made a shallot vinagrette to dip the leaves in, but I actually ended up savouring the flavour of the artichoke alone - it was delicious as is. So I guess this isn't actually much of a recipe and more a cooking suggestion.

1, To prepare the artichoke, break off the stem at level with the leaves.
2, Run cold water into the flower head and then shake to remove any dirt or insects.
3, Place them in a pan of boiling water - with a splash of white wine vinegar or lemon juice - keep the water boiling.
4, The artichokes are cooked when the outside leaves come away when pulled towards the head of the flower.
5, Drain the artichokes by placing them upside down in a colander.
6, Serve them warm with melted butter, a hollandaise, a sauce made of creme fraiche, a vinagrette, tartare sauce... The list is endless and really down to personal taste. Experiment with your flavours!
7, To eat, tear away a leaf at a time and dip in your chosen sauce. Holding the tip of the leaf, bite down on the fleshy part and pull the flesh from it with your teeth. When you reach the centre of the flower and have devoured all the tender baby leaves inside, you will come to the choke which is inedible.

I didn't have the foresight to take a photo of the choke, but this diagram is self explanatory.

Black bean quesadillias

I'm sorry to say that I've been lazy and used bought tortillas for this recipe. My last attempt to make tortillas was a disaster - I went for corn flour and not wheat as an experiment - it kind of put me off making my own for now.  It's silly, really, as I have made wonderful tortillas in the past. But the next try can wait for another day.
Anyway, bought tortillas are nothing like homemade ones, they are more flexible and therefore much easier to roll. Justification begins...

A pack of tortillas (usually 8)
1 (400g) can of black beans
1 red pepper
200g tinned sweetcorn
1 medium onion, diced
2 cloves garlic, minced
A splash of red wine vinegar
A handful of jalapenos (or to taste)
Salt and pepper
A couple of handfuls (to sight) of cheddar cheese, grated
Fresh coriander leaves, torn

1, Start by covering your tortillas in foil and placing in the oven on the lowest heat possible - the warmth will make them easier to roll.
2, Saute the onion until soft, then add the garlic, beans, pepper, jalapeno and sweetcorn.
3, When the mixture has come together, season it with salt and pepper.
4, Mash the beans in the mix with a fork to create more of a paste - this will make it easier to deal with when you flip the quesadilla.
5, Stir in the red wine vinegar and remove from the heat.
6, In a frying pan, heat a small amount of oil (sunflower or rapeseed preferably). Meanwhile, remove the tortillas from the oven.
7, Take a tortilla and put a rounded tablespoon of the bean mix in the centre. Spread it out, leaving a gap of about an inch around the circumference. Then sprinkle some cheese on top, add a few coriander leaves, and fold in half.
8, Place the tortilla in the pan with oil and check after a couple of minutes for browning. When the tortilla has started to crisp and turn golden brown, take a spatula and flip it onto the other side.
9, When the other side is crisp, remove from the pan. You can use a heat-proof plate and some foil to keep this warm in the oven if making all 8, or serve them as they come out of the pan.

These are a great fast and filling meal. Serve them with a yummy red cabbage coleslaw and some spicy guacamole for a balanced and interesting dinner.