How to prepare artichoke

If you’re looking to eat the tender stem of the leaves, as well as the heart of the artichoke, use a sharp knife to trim the top third of the artichoke, then trim any tough outer leaves from around the side with a pair of scissors. Then steam, boil or roast until you can easily pull out a leaf from the globe.
If you’re after the tender heart, use a sharp knife to cut the artichoke in half. Remove from the hairy choke, then trim all the way around the heart until you that’s all you’re left with. Put into cold water with a little lemon juice to stop them from discolouring while you prep the rest. Then blanch and griddle, or steam, boil or roast until tender.
For an easier option use ready prepared artichoke hearts from a jar.

Why we love artichokes

The act of preparing a globe artichoke takes a little work, but we love the reward at the end of the process. Artichokes can be enjoyed simply cooked whole and dipped in mayo or butter, but the hearts can also be put to good use in pies, summer salads and veggie pasta dishes. Some of our favourite restaurants have shared their artichoke recipes below, too, including decadent deep-fried ideas.