Globe Artichokes
R & J Mazza Pty Ltd
Preparing Globe Artichokes to Cook the Whole Globe
Slice 1 cm off the top of the artichoke with a knife, then trim the remaining leaves with a scissors to remove the
thorns (if any). Cut off the stem at the base off the artichoke, but do not discard. Slightly spread the leaves open
and rinse under a running tap. Stand upside down on a paper towel or kitchen sink to drain.
Once artichoke is prepared, either for stuffing, steaming or baking, peel the stem with a knife removing the
thick, stringy outer membrane and cut into 6 to 8cm pieces. Add to artichoke pot or tray, cooking it along with
the globe. Do not peel the stem until you are ready to cook it, otherwise it will turn brown. Ensure you cook the
stem along with the globe as it is also packed with fibre, vitamins and nutrients.
When preparing globe artichokes hearts always have a bowl of water
with lemon juice available to submerge them while preparing the
remaining hearts. This will prevent discolouration.
Preparing Globe Artichokes to Cook the Heart
Globe artichoke hearts can be prepared earlier, refrigerated and
used when needed. Once prepared, the hearts can be used in
pasta dishes, as pizza toppings, salads or simply consumed as
antipasto.
Before commencing, prepare a bowl with 1 litre water and juice from one
lemon. Immerse prepared globe artichoke hearts in the liquid while
continuing to prepare the remaining hearts. Ensure the hearts are
submerged in the liquid to prevent the hearts from discolouring.
To prepare; cut off the stem at the base of the globe and pull off the outer
tougher bracts. When you reach the tender bracts, cut off the tips, then
trim the base removing the tougher areas, and making it smooth.
Cut the globe artichoke heart in half. Scoop out the fuzzy, hairy choke
with a teaspoon or knife. The hairy choke sits just on top of the heart.
The heart’s size, toughness and amount of hairy matter will depend on
how mature the artichoke is and in which season the globe artichoke was
harvested.
Cut the heart in half again (quartered now) and immerse in water with lemon
juice. Continue to prepare the remaining globe artichoke hearts.
Note: There may still be a slight discolouration in the heart while preparing the
remaining hearts, but once they are cooked in the water with lemon juice, the
brown discolouring will disappear.
Once all artichoke hearts have been prepared and placed in water &
lemon mixture, they need to be cooked. Instructions for this method
are below.
Ingredients:
2 cups water,
2 tablespoons lemon juice
Hearts from 6 globe artichokes
Method:
1.
Bring water and lemon juice to the boil.
2.
Drain submerged artichoke hearts and add to the boiling water/lemon
juice. Bring mixture back to the boil. Lower heat and cook for 1-2
minutes until tender but firm. The amount of cooking time will depend on
the maturity of the globe artichoke or the season it was picked in.
3.
Remove from heat and drain. Place in iced water to cool quickly and stop
the cooking process.
4.
Place on paper towels to dry. Once dry, they can be place in the freezer
for later use, or kept in the fridge for a few days to be added to your
favourite dishes. They can also be marinated with oil, parsley, lemon
juice, salt and pepper to enhance their flavour and used as an antipasto.
