Best used as fresh as possible. Will keep well in a fridge for 4-5 days.
Cut away the top third. Strip away the outer leaves until the bottom of the leaves show light green/yellow. Any very small specimens will need fewer leaves removing, as they are more tender. Cut away the stalk and trim away any dark green on the base. Keep the small ones whole and split the larger ones into halves or quarters, depending on their size. Keep them in a bowl of acidulated water (water with a squeeze of lemon in it) until needed to avoid them discolouring.
Depending on their size, they can take anywhere from 8-15 mins to boil in salted water with a squeeze of lemon. Ready when tender to the tip of a knife. You can brown them in a pan or on a BBQ afterwards for extra flavour. They are best braised with a little garlic, white wine and stock. Consider finishing with a little butter and plenty of freshly chopped parsley. The Italians like to deep fry them and serve them rustling hot with a wedge of lemon.
Organic artichoke farmer
Guy is passionate about these magnificent (and in the UK, underused) vegetables. He grows them every year on our Devon farm, from stock that he and his dad imported in a rowing boat from Brittany.
Country of origin
Grown in the United Kingdom