I finally got artichokes in my vegetable box this week and I was quick to try out a simple method of cooking them which I got from the cooking blog "Tamarind and Thyme". They were a doddle to prepare and didn't upset my husband Steve (who can't bear the smell of boiling artichokes!)
As I am an inveterate tinkerer, I couldn't resist embellishing the final effect. Using a sharp knife, I first cut the tops off of the artichokes then cut the tougher outer leaves so that they resembled roses. Then, as per the method I was following, I drizzled them with olive oil before sprinkling with coarse sea salt. Into the hot oven they went and 40 minutes later we had them as a starter, dipping the tender bases of the leaves in home-made vinaigrette.
And the verdict? Well, I found them a little bit dry but that could be attributed to the artichokes themselves which were small - there really wasn't much yield there. I think I'll try the method again but the next time I'll try using bigger, more 'globular' Globe artichokes!
It was fun, though - and Steve was alright with both the smell of the roasting vegetable and the fiddley eating ritual. Two out of 3 ain't bad!
Explore new cooking methods for old favourites.