The attractive Purple Globe artichoke, known colloquially as the violet artichoke, is similar to the common Green Globe artichoke but with a finer and more delicate flavour. Not only are they a tasty delicacy, popular in French, Italian and Spanish cuisine; but they are packed full of nutrients that improve stomach and liver function, as well as being an excellent source of fibre.
For the inexperienced cook, violet artichokes might look somewhat intimidating, but fear not! The Great Room chefs are on hand to help.
To cook 10 artichokes
You will need:
• 75ml white wine vinegar
• 1 lemon
• Water to cover
• Salt to taste
1. Discard the fibrous upper part of the leaf and the inedible “choke” (the prickly part at the centre of the vegetable) to reveal the edible heart. The thin leaves covering the choke are also edible.
2. Place the edible parts of the artichoke into water, slightly acidified with white wine vinegar and lemon juice to prevent discolouration.
3 Add a pinch of salt and bring to the boil, before allowing to simmer slowly until slightly soft.
To serve, heat up in the cooking liquid, or remove, slice length-ways and pan fry with a small amount of butter.
These will make a delicious addition to many dishes, but especially to a salad or pasta dish.