It is the nature of a glut then when you have a vegetable, you have loads of it and don’t know what else to make. This recipe is from the River Café cookbook and is a simple way of eating artichokes. Yes, you have to prepare them: but once you get the knack it really isn’t a hassle. These roasted artichokes are excellent eaten cold for supper with crusty bread to dip in the oil. For 6
12 small globe artichokes, with stalks
Half a lemon
4 garlic cloves, peeled and thinly sliced
Sprigs of fresh thyme
Sea salt & freshly ground black pepper
Preheat the oven to 220°C/425°F/Gas 7.
Take a large bowl and fill with water, adding the lemon juice. Prepare the artichokes by first trimming the stalk, leaving about 5cm. Peel each stalk down to the paler core. Next break off the tough outer leaves until only the pale tender leaves remain. Trim about 1cm off the top, more if the knife struggles to cut through the leaves. Open out the leaves and with the tip of a sharp knife, and then a teaspoon, remove the fluffy choke. Once trimmed, put each artichoke into the lemon water [above] and push under the surface so immersed. This helps to prevent the artichoke from discolouring, though in my experience an artichoke changes colour whatever you do [this does not affect the taste]. Once all the artichokes are prepared, drain them on kitchen paper. Lay each artichoke onto a piece of foil large enough to wrap tightly around it. Into each artichoke cavity, put a couple of slivers of garlic and a sprig or two of thyme. Dust each generously with salt and pepper. Drizzle olive oil into the cavity and over the top of the artichoke.
Tightly wrap each foil parcel and place on a baking tray. Bake in the preheated oven for about 30 minutes, or until tender. Remove each artichoke from its parcel and put in a serving dish, drizzle with oil from the parcels. 5 to remember
un exceso – a glut
de una manera sencilla – a simple way
la habilidad – the knack
una molestia – a hassle
la cavidad – the cavity