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.