By Paul Thompson
My favourite way to enjoy these is on a blanket in the sunshine fresh out of the pot and dipped in some butter – with a glass of white wine.
First prepare your artichokes. Trim the stem to within an inch of the base of the head. Then, using a sharp knife, cut across the top of the head – removing about a third in total.
Inside you should see small purplish leaves with the hairy ‘choke’ at their centre. If you can’t see the choke don’t worry. Using a teaspoon scoop out the hairy choke at the centre so you are just left with firm flesh and leaves.
Add all ingredients to a large saucepan. Bring to boil and simmer for 3 minutes.
Cook your prepared artichoke hearts in the court bouillion for between 12 and 20 minutes until tender. Depending on size, poach about 4 to 6 heads at a time. Then dip into soft butter with a little salt and enjoy!!
NB. The court bouillion can be popped into the fridge and re-used the next day if you haven’t satisfied your appetite.
Eat
