More ways with globe artichokes
Pasta with crab, artichoke and crushed chillies (below, serves 4) Prepare a globe artichoke (as for the main recipe) and cook the heart in lemon water until tender. Drain and cut into mediumsized pieces. Bring a large pan of salted water to a boil and cook 500g of pasta until al dente. Meanwhile, gently heat 300ml of vegetable stock, 100ml of double cream, 2 tablespoons of crushed chillies and seasoning in a pan. Add the artichokes and 200g of white crabmeat, heat gently through and pour over the pasta. Italians can’t stand Parmesan with fish dishes, but I think it tastes rather good with this one.
Artichoke-heart and prawn salad
Prepare a globe artichoke and place the heart in a bowl of lemon water. Cover with clingfilm and microwave for about 8 minutes, until tender. Cut the artichoke into pieces and toss with cooked prawns, diced feta, finely sliced spring onions, seasoning and a handful of rocket. Drizzle with olive oil and a squeeze of lemon juice and serve.