GLOBE ARTICHOKES

ALSO KNOWN AS SUPER THISTLES OR WILD CARDOON.

Brown Butter Pasta with Artichokes Serves 4

1 lemon

6 small artichokes (about 100g each) 30g capers

8 flat-leaf parsley stalks

60g butter

4 tbsp olive oil

2 garlic cloves

300g pappardelle

20 Kalamata olives, pitted Wash the lemon and pat dry. Grate 2 teaspoons of lemon zest, then set aside for later. Juice the lemon. Place the juice in a bowl with 1L of water. Cut down the artichoke stalks to 4cm, then cut the top third from the artichokes. Remove the tough outer leaves. Peel the stalk and the bottom of the artichoke. Cut the artichoke in quarters (for small ones, just cut in half). Scrape out the choke with a spoon. Place the artichokes into the lemon water immediately. Drain the capers using a sieve. Rinse the parsley and pat dry.

Place the butter in a frying pan over medium heat, and allow to foam up. Fry the parsley until crisp, then remove from the pan and drain on paper towel. Keep the butter.

Heat 2 tablespoons of the oil in a pan. Lightly crush the garlic and add to the pan with the artichokes. Cover and cook over medium heat for 10 minutes. Remove the lid, then fry the artichokes for another 5 minutes, or until browned. In the meantime, cook the pasta in salted water, according to the packet instructions. Add the butter to the artichokes and allow to foam up. Stir in the capers. Remove the garlic. Season the artichokes with salt, pepper and lemon zest.

Drain the pappardelle with a sieve. Combine the pasta with the artichoke mix, olives and remaining oil. Divide between serving plates and garnish with fried parsley.

ORIGINS

Native to the Mediterranean, the globe artichoke has been eaten since ancient Greek and Roman times. It fell from favour after the fall of the Roman empire, but later, in the 1500s, it became a gourmet item in France. At this time the artichoke was considered to be an aphrodisiac, so much so that consumption of the vegetable was limited to men. Artichokes were brought to America by the 18th Century, and were even grown by George Washington and his wife, Martha.

IDEAL GROWING CONDITIONS

Artichokes grow easily in any garden as long as they have enough space. The purple and green varieties can both grow to about 1-2 metres in height – and they take up just as much space in the garden. Plant seeds in spring or transplant suckers in summer, for artichoke heads ready in autumn. They don’t like waterlogged soil, frosts and droughts, so be very wary of the environment in which they’re planted.

HOW TO COOK

The immature flower bud is the part of the plant that is generally eaten. When this bud has emerged, the thick new bud leaves can be steamed. Just ensure you get to them as early as possible, as they’re tastier when they are younger. To get to these tender thickened leaves, the tougher outer leaves need to be removed, and the inner ‘hairy’ choke is also scooped out. The remaining part can be steamed, braised or marinated for a distinctive-tasting vegetable.