Heart of gold: Artichoke

Some say artichokes are more trouble than they are worth, but anyone who has discovered the joys of a soft, delicate artichoke heart knows that the end certainly justifies the means.

It’s all about technique. To reach the hearts, just snap off and discard the dark outer leaves until you reach the pale centre leaves. Trim 4cm from tops and trim stalks to 6cm long, then peel outside of stalks. Cut in half lengthways and scoop out hairy chokes. Cut a lemon in half and rub artichokes with one lemon half. Place artichokes and both lemon halves in a large saucepan. Top with water, then a plate to keep artichokes submerged. Bring to the boil over medium heat and cook for 15-20 minutes or until artichokes are tender when pierced with a knife.

Try our fabulous artichoke, broadbean and dill salad recipe below.

Artichokes, broad beans and dill
Serves 2-4

6 globe artichokes
2 lemons, halved
1/3 cup (80ml) olive oil, plus extra to serve
1 small Spanish onion, finely chopped
1 large clove garlic, finely chopped
350g frozen broad beans, thawed, peeled
200g grape tomatoes, halved
1/4 cup coarsely chopped dill

1. Snap off and discard outer leaves from artichokes, stopping when you reach the pale centre leaves. Trim 4cm from artichoke tops, then trim stalks to 6cm long. Using a vegetable peeler, peel outside of stalks. Cut in half lengthways, then rub with a lemon half. Place artichokes and lemon halves (including the squeezed one) in a large saucepan. Cover with water and place a plate on top of artichokes to keep them submerged. Bring to the boil over medium heat and cook for 15-20 minutes or until artichokes are soft when pierced with a knife. 
2. Meanwhile, heat oil in a frying pan over medium heat. Add onion, garlic and 1/2 tsp salt and cook for 5 minutes. Add beans and tomatoes and cook for 5 minutes or until tomatoes are soft. Add 1/2 cup water and dill and bring to a simmer. Remove from heat and season with salt and pepper. 
3. Drain artichokes, then, using a small spoon, remove and discard hairy choke. Layer artichokes and broad bean mixture in a shallow bowl. Serve.

 

Recipe & food preparation: Sophia Young. Styling: Michelle Noerianto. Photography: Andrew Lehamann.